TORTE NAPOLITAINE Easy Black-and-White Torte

December 26, 2007 Swiss style torte with a soft chocolate cookie bottom. To make a light plain batter for the top layer, make sure to beat eggs until stiff. After baking the chocolate bottom, fill the pan with the plain batter and put it back in the oven again.

●Preparation Tip ●Chocolate Batter Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and sugar. (Photo #1) Add beaten egg whites and mix until smooth and creamy. (Photo #2) Fold in the sifted dry ingredients and blend. The batter should be runny enough to pipe. (Photo #3) Pipe the batter onto a round pan, to a depth of 1cm. Bake until light brown. (Photo #4) ●Plain Batter Photo #1 Photo #2 Photo #3 Photo #4 In a bowl, cream together butter and half of the sugar (45g). (Photo #1) In a bowl, combine eggs and the rest of the sugar (45g). Beat until creamy and heavy. (Photo #2) Stir in the egg mixture (#2) to the butter mixture (#1) and mix lightly. Then add almond powder and flour and mix lightly. (Photo #3) Over the baked chocolate bottom, fill the round pan with the batter 4/5 full. (Photo #4) Bake in a preheated oven at 180 °C (365 °F) for about 40 minutes. If the surface browns but the center is still not done, cover with foil and continue baking. After cooling, sprinkle with cocoa powder*, then confectioners’ sugar*, as in the top photo. (*Not included in the ingredients list. Have extra amount ready.) Servings per Recipe Calories per Serving Ready In 6  one 15cm round pan  0kcal 120 minutes Chocolate Batter butter 90g  sugar 40g  egg white 40g  cake flour 110g  cocoa powder 10g  【Preparation】 - Allow butter to soften at room temperature. - Sift together flour and cocoa powder. Plain Batter butter 90g  sugar 90g  whole egg 100g  almond powder 30g  cake flour 70g