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Feast Days Pinon Torte

Grease and flour for pan
1 cup pine nuts
2 tablespoons blue cornmeal
2 tablespoons unsalted butter
9 ounces semisweet chocolate
6 egg yolks, lightly beaten
1/2 cup granulated sugar
1 teaspoon vanilla extract
1 1/2 to 2 cups peach honey (see recipe)


Preheat the oven to 350 degrees. Grease and flour a 9-inch round cake pan. Refrigerate. In food processor, grind pine nuts until moist and meal-like. Add cornmeal and blend again about 30 seconds, just enough to combine. In a double boiler over medium-high heat, melt the butter and chocolate together, stirring occasionally so that they melt and blend evenly. Add to the pine nut mixture in the food processor and blend 30 seconds to a minute, until smooth. Beat the egg yolks, sugar and vanilla together in a bowl and add to the other ingredients in the food processor. Blend again until smooth. Pour the batter into the prepared pan and bake 20 minutes, or until the cake is firm and springs back slightly when pressed in the center. Do not overcook. Remove from oven and place on a wire rack to cool. Serve with peach honey (see recipe).

Source: cooking.nytimes.com