Hungarian 03 Jancsi Torta (page 279) – suspended chocolate

i describe ROSE’S heavenly CAKES: Hungarian Jancsi Torta (page 279), as a flourless souffle cake with floating chocolate shavings and ground nuts.  the batter should look like this:

follow the directions on the book, it is important the chocolate is cold when pulverizing it in the food processor.  i also like to do this in several steps:  if i see the chocolate melting while the food processor is running, i stop and remove the food processor bowl and chill it in the refrigerator for a few minutes to make the chocolate cold again, chocolate still in the food processor

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