Morel Season Special
Months ago, at a dinner party, I promised a morel mushroom picker I’d invent a morel cake for him. With the picking season looming, I thought it time to make good on my promise.
There were many pos...
Candied Morel Mushroom Torte
(Adapted from Joy of Cooking’s Chocolate Walnut Torte)
Ingredients
SERVINGS: Makes 1 9-inch torte Tart(s)
- 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
Preparation
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.
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