by Waldy Malouf
Chef / Co-Owner
Beacon Restaurant
www.beaconnyc.com
Makes about 40 biscotti
Ingredients:
For the Cake
- 1 1/2 cups sugar
- 3/4 cups all-purpose flour
- 1/2 cup mini-chocolate chips
- 6 T. unsweetened cocoa powder
- 1/2 cup toasted, skinless, peeled hazelnuts, coarsely chopped
- 2 T. instant espresso
- 10 large egg whites
- 1 1/2 t. cream of tartar
- 1/4 t. sea salt or kosher salt
- 1 1/2 t. vanilla extract
For the Strawberry Topping
- 1 1/2 pint fresh strawberries
- 3 T. brandy
- 1/2 cup sugar
- 1/2 lb. 70% unsalted tub margarine, at room temperature
Method:
For the Cake
Preheat the oven to 350°F. Sift 3/4 cup of sugar with flour and cocoa; set aside.
Using whisk attachment of electric mixing bowl, beat egg whites with cream of tartar and salt until soft peaks form. Sprinkle remaining sugar over egg whites, two tablespoons at a time, beating after each addition until stiff peaks form. Fold in vanilla extract. Gently but thoroughly fold in dry ingredients in three additions.
Pour batter into ungreased 10" loaf pan and bake for 45 minutes or until cake is tall, lightly golden, and springs back when lightly touched.
Cool cake by turning upside down and placing on parchment paper for 1 1/2 hours. Slide thin spatula around the sides and bottom to loosen before turning cake onto a plate.
(The cake can be made two days ahead.) Preheat oven to 400°F. Cut cake into 3/4" slices, and then into 1" wide bars. Arrange in single layer on baking sheet and bake again for 10-15 minutes until crisp.
For the Strawberry Topping
Puree the strawberries with sugar and brandy in food processor. Combine room temperature margarine with strawberry mixture and whip. Refrigerate until ready to use.
