Morel Mushroom Torte

Candied Morel Mushroom Torte

(Adapted from Joy of Cooking’s Chocolate Walnut Torte)

By / Photography By | May 08, 2023

Ingredients

SERVINGS: Makes 1 9-inch torte Tart(s)
  • 6 eggs, yolks and whites separated
  • ⅞ cup sugar
  • ½ cup finely crushed cracker crumbs
  • 2 ounces unsweetened chocolate, grated
  • 2 tablespoons sifted cocoa powder
  • 1 cup candied morels (reserve a few morels for garnish)
  • 2½ tablespoons whiskey, rum, or brandy
  • ¼ teaspoon each cinnamon, thyme, and freshly grated nutmeg

Preparation

Preheat oven to 325° F. Beat egg yolks until light and creamy. Gradually add sugar and beat until well combined. Stir in remaining ingredients except egg whites.

In a separate bowl, beat egg whites until stiff but not dry, and fold lightly into the batter. Bake in an ungreased, 9-inch pan with a removable rim for about 1 hour. If the top starts to brown too soon, lay a piece of parchment lightly over it.

Cool on a rack for 30 minutes. Run a knife between the torte and pan before removing rim.

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Ingredients

SERVINGS: Makes 1 9-inch torte Tart(s)
  • 6 eggs, yolks and whites separated
  • ⅞ cup sugar
  • ½ cup finely crushed cracker crumbs
  • 2 ounces unsweetened chocolate, grated
  • 2 tablespoons sifted cocoa powder
  • 1 cup candied morels (reserve a few morels for garnish)
  • 2½ tablespoons whiskey, rum, or brandy
  • ¼ teaspoon each cinnamon, thyme, and freshly grated nutmeg
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