Piscbingeriorle
Make the following hazelnut praline powder: Heat ½ cup shelled hazelnuts in a slow oven (300° F.) for 10 minutes. With a rough cloth, rub off the brown skins. Any that do not come away easily can be rubbed off after the nuts are toasted. Toast the nuts in the oven about 10 minutes longer, or until they are golden brown. Shake them once or twice to prevent scorching. Boil 1 cup sugar with 3 tablespoons water and ¼ teaspoon cream of tartar in a heavy pan over low heat, without Stirring, until the syrup takes on color. Add the toasted hazelnuts and continue to boil the syrup until it is golden brown. Pour the mixture at once onto a marble slab or lightly buttered pan. Let it cool and chill it until it hardens. Pulverize the praline in a mortar or grind it with a rolling pin to a fine powder.
Cook 1 ½ cups sugar with enough witter to cover, about ¾ cup. Let the syrup boil up once, remove it from the heat, and let it cool. Melt 7 ounces sweet cooking chocolate over hot water and let it cool. Stir in the praline powder and moisten the mixture with some of the cooled sugar syrup. The mixture dries quickly and must be moistened several limes. Spread this filling over A Karlsbad oblaten, wafers which can be purchased in specialty food shops. Sandwich the oblaten, top them with a fifth wafer, and press the Torte down evenly. Chill it.
Butter the top of a double boiler and in it melt 4 ounces sweet chocolate over hot water, stirring until it is smooth. Pour a narrow ribbon of melted chocolate around the rim of the Torte and let it flow evenly down to cover the sides. Pour the rest of the chocolate in the center of the Tone and tilt the cake so that the icing spreads over the entire top. Let it dry at room temperature. Chill the Torte again. Cut the Tone in thin wedges to serve.
Waffle sandwich wafers may be used instead of oblaten. Spread 7 wafers, laid side by side, with half the filling mixture, cover with 7 more wafers, and spread these with the rest of the filling. Top the long cake bar with 7 more wafers and ice it as for the round Tone. Cut the bar in ½-inch slices to serve.
Stuffed Chocolate Figs
Cut the stems from 1 pound large soft dried figs. Slit the figs and cut and widen a pocket in each fig. Heat ½ cup heavy cream in an enamel saucepan and add 4 ounces sweet cooking chocolate, shaved or softened over hot water. Let the mixture boil up once, stirring constantly to prevent the chocolate scorching. Remove the mixture from the heat and continue to stir it until it is cold. Put the pan over ice if desired. Add ½ teaspoon vanilla extract or it dash of dark rum. Fill the figs with (he mixture. Press the slits closed and reshape the figs. Melt 2 ounces sweet chocolate over hot water, stirring until it is smooth. Dip the figs into the chocolate, coating them half way. Dry them on a wire rack or on wax paper at room temperature. Put each fig in a fluted paper cup.
Kapuziner
Toast 2/3 cup almonds, blanched and Shaved, on a baking sheet in a slow oven (300” P.) for 15 minutes, until they are golden brown. Melt 5 ounces sweet chocolate in the top of a double boiler over hot water and stir in 1 tablespoon butter and ½ teaspoon rum, orange bitters, or vanilla extract. Remove the pan from the heat and stir in the almonds. Drop the chocolate-catted almonds by spoonfuls onto wax paper. Let the kapuziner cool and chill them in the refrigerator until they are hard. Serve them in individual fluted cups. Makes about 30.
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