Pawaru-Grahmata

№ 15IX. nodaļa

Melnas maizes torte

Rye bread torte with chocolate and almonds

  • Serves 8
  • about 1¼ hours
  • Melnraksts · vēl nav izmēģināts

1796Melnas maises torte.

Modernizētslpp. 372–373 · PDF 386–387
8 porcijas

The book gives 8 or 10 egg yolks, ½ mārciņa of sugar, half a tablet of chocolate and ¼ mārciņa of sweet almonds, which converts to 8–10 yolks, 209 g and 105 g; the rye crumb is "as much as makes it thick". We've used about three quarters.

Method

6 soļi
  1. Heat the oven to 170 °C (150 °C fan). Butter a 20 cm springform tin and dust it with crumbs.
  2. Whisk the egg yolks with an electric mixer for 3–4 minutes, until thick and pale. Add the sugar and whisk for another 5 minutes, until the mixture falls from the beaters in a thick ribbon.
  3. Fold in the chocolate, almonds and spices.
  4. Fold in the rye crumbs a spoonful at a time, until the mixture is thick but still spreadable; you may not need them all. Don't overmix.
  5. Spread it in the tin straight away and bake for 40–45 minutes, until firm on top and a skewer comes out clean.
  6. Cool in the tin for 10 minutes, then take it out and cool on a rack. Serve plain, or with lightly sweetened whipped cream (our addition).

Notes

What the book says vs. what we added

the book beats 8 or 10 yolks very thick with a stiff twig whisk, beats in ½ pound of sugar, then adds half a tablet of chocolate, a quarter pound of pounded sweet almonds, cloves, cinnamon, cardamom and mace to taste, and enough grated rye crumb to make it thick, and bakes it in a mould or a pastry case. The amounts of spice and crumb, the tin size, oven temperature and times are ours.

First variation

6 whole eggs and 6 yolks beaten thick with ½ pound sugar, 12 loti (157 g) of unblanched almonds pounded fine, the 6 spare whites whipped and folded in, and finally 18 loti (236 g) of rye crumb. The book warns not to beat or stir much once the bread is in: the sour bread makes the eggs runny again and the torte turns out hard. Lemon or other spices to taste. This lighter version is the closest to modern German Brottorte.

Second variation

12 loti (157 g) of clarified butter melted and beaten with 14 or 16 egg yolks, ½ pound sugar, 2 handfuls of blanched almonds, cinnamon and grated lemon peel; the whipped whites folded in, then 24 or 26 loti (314–340 g) of fine rye crumb. Baked at once in a mould or a puff pastry case and iced when done.

Rye bread

use a sour, dense dark rye loaf without caraway or seeds, dried in a low oven (120 °C, 30–40 minutes) and grated fine. Crumb from fresh bread makes a heavy, wet torte.

Chocolate

18th-century chocolate came in tablets of cocoa mass with sugar and spices; a good dark chocolate is the nearest equivalent.

No whites in the main version

it rises only on the air beaten into the yolks, so it is dense and moist, more like a firm almond cake than a sponge. For a lighter cake, follow the first variation.

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