Apple amber
Chocolate walnut cake
Knead the flour with 2 tablespoons sugar, 1 egg and the butter. Put the dough in the fridge for 1 hour. Roll it out and put it in a greased baking pan; bake it blind for 15 minutes at 180 degrees Celsius. Bring the apples to the boil with 4 tablespoons sugar and juice and rind of 1/2 a lemon and the cloves. Simmer for 20 minutes, take out the cloves and puree the mixture shortly. Add 3 egg yolks and stir. Pour this mixture on the pie bottom. Whisk 3 egg whites until fluffy, slowly add the sugar, keep beating. Add the corn starch and the juice of 1/2 a lemon and stir carefully. Put this on top of the apple puree. Bake the pie 1 hour at 110 degrees Celsius.
Whisk the eggs 4 minutes with the sugar. Add the butter and stir well. Add the flour and the cacao and stir carefully. Chop the walnuts, keep a few behind for decoration. Add the walnuts and the brandy to the batter. Melt 75 gram chocolate and add this to the batter. Pour the batter in a greased cake mold and bake he cake half an hour at 175 degrees Celsius. Melt the remaining chocolate and brush this over the cake. Decorate the cake with walnuts and allow it to cool down.
See Worldcook's walnut pie page for more walnut pies and cakes.
This is a recipe from Paris. On 10 August 1793, The Musée du Louvre is officially opened in Paris, France. The Palace in which it is housed exists already since the 12th century. It is now the most visited art museum in the world. Click on culinary calendar for more links between cooking and history.
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