This torte carries a special meaning for two reasons. First, its exclusivley for my hub...the love of my life. I can't thank God enough for His match making skills. ;p Second, I had promised myself that I would create new things that I have never tried before at the onset of 2009. And I for one keep my promises. (wink wink)
As promised this cake turned out great and it was an extremely satisfying experince baking it. Its been only a couple of months since the last cake I made exclusivley for my darling...and I am very happy at the result.
I used plain walnut-chocolate chip pound cake instead of the Pan di Spagna which is quite similar to Genoise. It's a simple cake whose major function is to serve as a base for layer cakes, roll cakes and so on. Its characteristic is in that it uses bakers' yeast, which I have conveniently traded for chemical leaveners like baking powder/baking soda (found in self raising flour). I also added ground walnuts to give it a rich flavour.
For the persimmon layer I used the fruits' puree as well as chunks, for the surprise in the mouth. And ofcourse I added extra chocolate chips in all the layers. :)
Persimmon Torta Claudia À la mode
For the chocolate walnut layers-(two 8" layers)
1 1/2 cup self raising flour
1/2 cup ground walnuts
1 1/3 cups sugar
4 eggs, separated
1 tsp vanilla extract
butter for greasing the pan
1/2 cup cocoa powder
1/2 cup semi-sweet chocolate chips
1/2 cup softened butter
For the persimmon layer-(one 8" cake)
1/2 cup persimmon puree
a few chunks of chopped persimmon(optional)
1/2 cup semi sweet chocolate chips
3/4 cup self raising flour
1/3 cup sugar (adjust according to tartness of persimmon, mine were very sweet)
2 eggs, separated
1 tbsp softened butter
1/4 tsp nutmeg
1/4 tsp cinnamom powder
1 tsp rum (optional)
*A couple tablespoons of Brandy/dessert wine (eg.Marsala from Sicily)
1 cup of whipping cream
1/2 cup + 2 tbsp of icing sugar
a dash of vanilla extract
**Mix all of the above and whip till the cream becomes frothy. Refrigerate.
For the chocolate walnut layers-
Preheat your oven to 375 F (185 C).
Beat the yolks, butter and sugar until the mixture is pale yellow, light, and has expanded considerably in volume (tripled or more).
Whip the whites to firm peaks. Fold them into the yolks, and then fold the flour,cocoa powder, ground walnuts and the vanilla.
Finally, add the chocolate chips.
Grease and flour a fairly high-sided round 8-inch pan. Bake for about 40 minutes or until done (a toothpick inserted will come out dry, and the cake will pull away from the sides of the pan).
Turn the cake out onto a rack to cool.
For the persimmon layer-
Preheat your oven to 375 F (185 C).
Sieve the flour with the nutmeg and cinnamon.
Beat the yolks with the sugar and butter till creamy and pale yellow. Add the rum. Add the flour mix. Then add the persimmon puree and mix lightly together.
Beat the egg whites till they form soft peaks. Fold in the whites into the yolk-flour mix.
Finally add the chocolate chips and the persimmon chunks.
Bake for approx. 30 minutes, keep a check till done. Let cool once done.
Begin by cutting the chocolate cake once , so as to get two discs.
Place one of the discs on the serving plate/table top. Sprinkle with a little brandy/dessert wine.
Spread a layer of the whipped cream on top of it.
Place the persimmon layer next. Sprinkle this, too with some brandy.
Then spread the whipped cream over it. Cover everything with the last chocolate layer, pressing gently so it sticks.
Chill the cake in the refrigerator (not the freezer) for 4 hours.
Remove the cake from the refrigerator and pour the remaining chantilly over the top of the cake. Decorate with walnut halves. Chill.
Serve this delight and fascinate yourself and others! :)
Also, in keeping with the 'nuttiness' I also share this with Aquadaze.
Friends, I am off to Malaysia for a week, to celebrate with my valentine. Hence, will not be here on the blogosphere, wanted you guys to remember me with something sweet...so this post. :)
(I secretly hope that I will be missed...ok I know its not a secret now !) ;p
Keep smiling and do share your views. Will be back soon. :)