The best delicious Black Bread Torte recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Black Bread Torte recipe today!
Hello my friends, this Black Bread Torte recipe will not disappoint, I promise! Made with simple ingredients, our Black Bread Torte is amazingly delicious, and addictive, everyone will be asking for more Black Bread Torte.
What Makes This Black Bread Torte Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Black Bread Torte.
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1/4 c Rum
2 c Fresh pumpernickel crumbs
6 Eggs; separated
1 pn Salt
1 c Sugar
1 ts Vanilla
1/4 c Walnuts; finely grated
3/4 c Grated semisweet chocolate
1 1/2 c Heavy cream; whipped,
-sweetened, flavored with
-rum
Recipe from Paula’s Peck’s The Art of Fine Baking (1961)
Set oven at 350 degrees. Grease bottom, but not the sides, of a deep,
9-inch tube pan. Pour rum over bread crumbs. Set aside. Beat egg whites
with salt until they hold soft peaks. Add sugar, a tablespoon at a time,
beating well after each addition.. Beat for at least 5 minutes, or until
egg whites are very firm. Stir yolks with a fork to break them up. Add
vanilla. Fold 1/4 of the whites into the yolks. Pour these over remaining
egg whites. Add bread crumb mixture, nuts, and grated chocolate. Carefully
fold all together. Pour into prepared pan. Bake 50-60 minutes or until top
of cake is brown and springy to the touch. Let cool in pan before removing.
It will shrink quite a bit. Serve with sweetened whipped cream flavored
with rum.
Yields
1 Servings
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