HomeRoast Digest


Topic: cross post: espresso torte recipe (9 msgs / 338 lines)
1) From: Lee XOC
-------------------------
(source here:http://makeashorterlink.com/?H1BB624D2)From: delia (delia.konzett)
Subject: Choc. Espresso Torte Recipe & homeroasting
View: Complete Thread (8 articles)
Original Format
Newsgroups: alt.coffee
Date: 2002-12-17 21:40:37 PST
I'd like to pass on this absolutely fabulous & deliciously outrageous
espresso torte recipe, which calls for a lb. of chocolate, a lb. of
butter,
a dozen eggs ( or yolks) &, of course, 9 oz. of espresso!.  First,
however, I'd like to put forward a question about homeroasting &
pleasing
the spouse. I've been homeroasting now for about 8 months & of late have
been getting really good results (thanks to the great suggestions here
at
alt.coffee!). Since the cold weather set in about a month ago (I roast
in
the kitchen with my HWG near an open window) my roasts have become
sweeter. Lately I've been enamored with SM's Uganda Badadiri beans
which I've been mixing with an equal amount of Yemen & a little bit of
Kenya. Have been really happy with the results, very chocolate & nicely
bittersweet. Have also been trying out a lot of Jim Schulman's
suggestions
& learning from his great tasting notes.  Since both my husband and I
are
off this semester, I've used the time to experiment with blends.  My
husband
is very happy to critique my
blends & is very good at describing what he likes & doesn't like. His
critiques make up a great deal of my roasting journal.  The problem:
The
spouse who throughout my espresso journey has only been encouraging has
of
late started to complain about my homeroast experiments.  It appears
he's
gotten tired of my blends (even though they've progressively improved) &
now
only wants malabar
gold.  Of course I realize that my own blends cannot compare to MG
(which I
love too) but I still enjoy playing with various beans & experimenting &
his
criticism has been essential in my learning progress.  Of late the nice
long
descriptions have disappeared & his critiques now consist of "well . . .
it's not malabar gold."  The other day he asked if it would be fair if
he
began serving food "experiments" (he's the cook in our household) as
opposed
to the best food he could make. I have to admit he has a point.  But I'd
still like to continue experimenting with my blends & getting his input,
esp. since a ZAD roaster is on the way.  We drink 2 ristrettos daily
(each).
I've tried serving 1 cup of MG & another of one of my blends but this
has
only further highlighted their inadequacy. I've also tried blending with
MG
& the response so far hasn't been good (I've been pleased with the
results
but he hasn't).
Yesterday, he offered to set up my roasting equipment & he also pulled
out
the MG bag. Well, I can take a hint!  Any suggestions about how to
please a
MG-loving
spouse & still fulfill my need to experiment?  I'm esp. looking forward
to
playing
with the new ZAD (the alt.coffee special), which should be arriving any
day.
The person I ordered it from (David) was very friendly & informative &
also
joked about how they were busy adding 00s to Nucer's credit card ;)
Anyway,
sorry for the long post.  Would be really grateful for any & all
suggestions
on how to deal with the spouse.  Here's the espresso torte recipe, which
I
promise you is a delicious one.
CHOCOLATE ESPRESSO TORTE
2 cups (4 sticks) unsalted fresh butter, cut into  inch pieces
1 cup and 2 tbsp. sugar (can be modified-I use only  cup sugar)
1 cup and 2 tbsp. hot espresso
16 oz bittersweet or extra-bittersweet chocolate (premium brand) chopped
(do
not use preformed chocolate chips!)
6 large eggs, room temperature
6 large egg yolks, room temperature
powdered sugar for decoration
Preheat oven to 325 F.  Generously butter a 9-inch springform pan (with
2 
inch high sides).  Line bottom with parchment or wax paper.  Butter and
flour the paper as well.  Place aluminum foil on outside of pan to
prevent
leakage.  Melt 2 cups butter with sugar and espresso in a heavy 3-quart
saucepan over medium-low heat, stirring until sugar dissolves.  Add
chocolate and stir until smooth.  Remove mixture from heat.
Whisk eggs and yolks in large bowl until frothy.  Whisk into chocolate
mixture.  Pour batter into prepared pan.  Place pan on heavy baking
sheet.
Bake until edges puff and crack slightly but center is not completely
set,
about 1 hour.  Do not over bake!  The cake will set as it cools.
Transfer
to rack and cool.  Cover and refrigerate 24 hours or at least overnight
(this time is essential).  Sift powdered sugar over cake before serving.
Serve with ice cream or homemade whipped cream flavored with rum and a
little honey.  Also good with raspberry, mango or other fruit sauces.
For
optimum taste, allow cake to come to room temperature before serving.
Tips:  Since this cake relies on 4 main ingredients, it's important that
you
use quality ingredients.  This means no skimping & using
the best baking chocolate, fresh eggs & butter &, of course, the best
espresso (or coffee) possible. Please do not use margarine or butter &
egg
substitutes.  Someone once complained to me that the recipe was faulty.
I
discovered she had substituted margarine for butter & used instant
coffee as
well as chocolate chips. Another person used fake eggs & folgers! For
chocolate I use Callebaut but Valrona & Lindt Excellence are good too.
Ghirandeli is ok for everyday baking.  In my poor student days I made
this
cake with Bakers Secret bittersweet chocolate & it was passable. Just
remember, the better the chocolate, the better the result.  For the
ultimate
experience, use Callebaut chocolate, malabar gold & farm fresh butter &
eggs
& serve with
fresh whipped cream. This cake is especially good when you have to serve
lots of people as a small slice suffices since it's so rich. (It has the
texture of a very rich cheesecake.) What's best about this cake is that
people love the idea of eating it.  They
may not like espresso but the idea of an espresso torte really appeals
to
them.  I've been making this torte for years & have literally had
hundreds
of compliments, several marriage proposals & many requests to bake it
for
special events.  You can see pictures of the torte here:http://pantheon.yale.edu/~dck9/xtrastuff/xtrastuff.html If you bake it,
please let me know how it turns out!
- - - - - - - - - - - - - - - - -
Lee / San Diego
---------------------------------
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

2) From: TFisher511
Lee, 
For Pete's sake, I don't understand the problem. How many times does your 
husband have to tell you exactly what he wants. MG! You must have stated that 
in your letter at least half a dozen times.
Just tell him that the good Dr. J. DIED and took his recipe with him! Now you 
need his help critiquing your blends so you can duplicate MG as close as 
possible.
Sometimes wives just make things tougher than they need to be.  :)
Terry F
Since you don't cook, I assume that was also your husband's recipe?

3) From: Lee XOC
On Behalf Of TFisher511
Sent: Friday, December 20, 2002 10:29 AM
Lee,
For Pete's sake, I don't understand the problem. How many times does
your husband have to tell you exactly what he wants. MG! You must have
stated that in your letter at least half a dozen times.
Just tell him that the good Dr. J. DIED and took his recipe with him!
Now you need his help critiquing your blends so you can duplicate MG as
close as possible.
Sometimes wives just make things tougher than they need to be.  :)
Terry F
Since you don't cook, I assume that was also your husband's recipe?
Now, now, let's get this straight.  I was *cross-posting* something from
alt.coffee.  The author of what I posted was one Delia somebody.  So,
just to put everything back in order here ...
1) I am a guy
2) I don't have a husband
3) I happen to be an excellent cook
;))
- - - - - - - - - - - - - - - - -
Lee / San Diego
---------------------------------
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

4) From: John Abbott
Oh Good!  Now Californians are Cross-Posting too! :O)

5) From: TFisher511
Sorry Lee, I thought something didn't ring quite right with your original 
post. I knew a couple when I was in college named Ray and Lou. I remember 
they married but I can't for the life of me remember which was the male and 
which was the female. 
Sometimes *cross-anything* loses me in the woodwork. I guess maybe I should 
take the post over to alt.coffee but probably not.
My name Terry, or even the real name Terril, gets plenty of people confused. 
Even me when I answer the phone and the person says "may I speak to ?arol 
please". Yep, Terril & Carol gets confusing a lot of times.
Terry F
xoc writes:
<Snip>

6) From: Ben Treichel
John I thought that any cross-anything was invented by the left coast.
John Abbott wrote:
<Snip>
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7) From: John Abbott

8) From: jim gundlach
On Friday, December 20, 2002, at 11:01 AM, Lee XOC wrote:
<Snip>
The spouse has been spoiled by the MG blend which is the result of 
years of work by a professional blender.  If you want to continue to 
work on your blending you are going to have to make separate coffees, 
your experiments for you and MG for him, or get a new unspoiled spouse. 
    I am still using single coffees most of the time and when I want a 
blend, I usually use Tom's Monkey Blend which I prefer to the MG.
Jim Gundlach
homeroast mailing listhttp://lists.sweetmarias.com/mailman/listinfo/homeroast

9) From: sho2go
Well, you'd send some pretty cross posts too, if your governor ran a $10
Billion surplus into a $35 Billion deficit in 2 years without improving a
single thing.  The dems re-elected him, I wonder how happy they will be as
their taxes go up and all services radically go down.
Mike


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