Recipe - Black Bread Torte

One fourth cup Rum
2 cup Fresh pumpernickel crumbs
6 Eggs; separated
1 pn Salt
1 cup Sugar
1 teaspoon Vanilla
One fourth cup Walnuts; finely grated
Three fourths cup Grated semisweet chocolate
1 One half cup 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,
9inch 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 One fourth 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 5060 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.

Posted to JEWISHFOOD digest Volume 98 #005 by Minelle Paloff
cen17268@centuryinter.net on Jan 06, 1998