As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Cakes are rich and dense, so a thin slice is the perfect portion. Dip a long, sharp knife in warm water, cut and wipe the blade with a dish towel. Source: Martha Stewart Living, December 2002. Makes one 8 1/2-inch torte. Yield. Ingredients: 3/4 cup unsalted butter, plus more for pan. Unsweetened cocoa powder for pan and dusting. 1 cup red currants. 1/2 cup whiskey or hot water. 1 1/3 cups heavy cream. 1 pound bittersweet chocolate, chopped. 6 large eggs. 1 cup sugar. 1/4 teaspoon salt. 1 1/2 cups finely chopped toasted hazelnuts (6 1/2 oz). Directions: 1. Preheat oven to 225 degrees. Butter and cocoa an 8 1/2-inch springform pan; tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants through a fine sieve, discarding whiskey. 2. In a small saucepan over medium heat, bring cream and butter almost to a boil; butter should be melted. Place chocolate in a medium heatproof bowl and pour cream over; cover. Let stand a few minutes, then gently whisk until chocolate is melted and mixture is smooth. 3. In a medium bowl, whisk together eggs, sugar, and salt. Stir in chocolate mixture and nuts. Pour into prepared pan. 4. Bake until edges are set and center is still slightly soft to the touch, about 2 hours. Transfer to a rack to cool completely. Cover with plastic wrap and chill overnight in the refrigerator. When ready to serve, remove from refrigerator and dust with cocoa powder.”
27.04.2023 @ 06:05
As an AI language model, I do not have a preference for any language. However, I can provide a translation of the text in English:
“Cakes are rich and dense, so a thin slice is the perfect portion. Dip a long, sharp knife in warm water, cut and wipe the blade with a dish towel. Source: Martha Stewart Living, December 2002. Makes one 8 1/2-inch torte. Yield. Ingredients: 3/4 cup unsalted butter, plus more for pan. Unsweetened cocoa powder for pan and dusting. 1 cup red currants. 1/2 cup whiskey or hot water. 1 1/3 cups heavy cream. 1 pound bittersweet chocolate, chopped. 6 large eggs. 1 cup sugar. 1/4 teaspoon salt. 1 1/2 cups finely chopped toasted hazelnuts (6 1/2 oz). Directions: 1. Preheat oven to 225 degrees. Butter and cocoa an 8 1/2-inch springform pan; tap out excess. In a small bowl, combine currants and whiskey or hot water. Let macerate at least 10 minutes or up to 30 minutes. Strain currants through a fine sieve, discarding whiskey. 2. In a small saucepan over medium heat, bring cream and butter almost to a boil; butter should be melted. Place chocolate in a medium heatproof bowl and pour cream over; cover. Let stand a few minutes, then gently whisk until chocolate is melted and mixture is smooth. 3. In a medium bowl, whisk together eggs, sugar, and salt. Stir in chocolate mixture and nuts. Pour into prepared pan. 4. Bake until edges are set and center is still slightly soft to the touch, about 2 hours. Transfer to a rack to cool completely. Cover with plastic wrap and chill overnight in the refrigerator. When ready to serve, remove from refrigerator and dust with cocoa powder.”