Morel Mushroom Torte
Ingredients
- 6 eggs, yolks and whites separated
- ⅞ cup sugar
- ½ cup finely crushed cracker crumbs
- 2 ounces unsweetened chocolate, grated
- 2 tablespoons sifted cocoa powder
- 1 cup candied morels (reserve a few morels for garnish)
- 2½ tablespoons whiskey, rum, or brandy
- ¼ teaspoon each cinnamon, thyme, and freshly grated nutmeg
Instructions
- Preheat oven to 325° F. Beat egg yolks until light and creamy. Gradually add sugar and beat until well combined. Stir in remaining ingredients except egg whites. In a separate bowl, beat egg whites until stiff but not dry, and fold lightly into the batter. Bake in an ungreased, 9-inch pan with a removable rim for about 1 hour. If the top starts to brown too soon, lay a piece of parchment lightly over it. Cool on a rack for 30 minutes. Run a knife between the torte and pan before removing rim.
