Vienna Chocolate Tourte

Ingredients

• One-half of a pound of almond paste
• eight ounces of sugar
• eight ounces of butter
• four ounces of chocolate
• twelve yolks
• twelve whites
• four ounces of flour

Method

1. 1

   Cream sugar and butter with the yolks; add the almond paste rubbed smooth with four whites and the grated chocolate or cocoa powder; beat the other whites of eggs firm and draw in the cream with the flour.

2. 2

   Bake in three layers and fill with Chocolate Nut Cream No.

3. 3

   112.

4. 4

   Ice the center of top chocolate, and the sides with maraschino fondant, and decorate with nuts and glazed almonds.

As published

This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 40. The excerpt below is the record exactly as published.

VIENNA CHOCOLATE TOURTE. One-half of a pound of almond paste, eight ounces of sugar, eight ounces of butter, four ounces of chocolate, twelve yolks, twelve whites, four ounces of flour

Cook this with the app: pantry check, scaling, and the assistant.