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A class at the Central Pennsylvania Youth Ballet
When we started the California Cafe, eighteen years ago, we soon discovered that Carlisle had many personalities: educational hub, military center, car part Mecca, transportation nucleus, football retreat...
Perhaps the most unexpected, and arguably the most delightful aspect is Carlisle as a ballet center. We knew from the movie "The Turning Point" how dedicated small-town America can be about ballet. But now we know it firsthand, and what a wonderful spectacle it is.
Carlisle is the home of the Central Pennsylvania Youth Ballet , an internationally renowned learning facility. Young people come from far and wide to learn classical dance in Carlisle. One of the most successful CPYB graduates, the stunning Heather Jurgensen is actually Carlisle born and bred. Today, she has Europe at her feet.
Every summer, we are happy to feed those skinny but ravenous little girls and their families. The older students make graceful servers, and we often have one or two on the roster.
The CPYB is the result of much hard work and dedication on the part of founder Marcia Dale Weary . We have known Ms. Weary and her assistant / sister Sandra Lee Weary for many years. It is amazing how much energy and determination is present behind Marcia and Sandra genteel demeanor. The running of the CPYB is the responsibility of executive director Maurinda Wingard , who manages everything with the same good-natured and efficient simplicity. Finally, the CPYB receives regular visits from the colorful and exhilarating Barbara Weisberger , who studied and danced with George Balanchine and is today one of the most sought after teachers of choreography. Through the years, these exceptional ladies have taken breaks from their frantic schedules at the California Café, and our lives have been made considerably brighter as a result. This recipe is dedicated to them.
 Heather Jurgensen |
RECIPE
BALLERINA TORTE (8 / 10 servings)
2/3 cup almonds, not blanched or anything
5 oz semi sweet Nestlé chocolate chips (scant cup)
5 oz butter (1 1/4 stick) not too hard
3/4 cup sugar
4 eggs, separated
1/3 cup all-purpose flour
Foil and butter a 9" cake pan.
Preheat oven to 350F.
In food processor, with knife blade, process-pulse the almonds until you have a powder, but not so long that you make almond butter.
In a metal bowl over a pan of simmering water, melt chocolate, then let it cool a bit.
With mixer, cream the butter patiently.
Add the sugar quite slowly.
Add the yolks, one at a time.
Add the melted chocolate.
Scrape the sides of the bowl.
Add the flour and mix thoroughly.
In a different bowl, with clean beaters, beat the whites until you have a medium shape. Not stiff, but not shapeless either.
In three additions, delicately fold the whites into the chocolate batter. Click here for instructions if you're not so sure about folding.
Pour batter into prepared pan and smooth just a bit.
Place in oven, with a timer for 25 minutes.
Give cake a 1/2 turn and ten more minutes.
Torte is done when slightly springy when pressed gently, not soupy but not hard either. Toothpick test will NOT work here.
Cool in pan at least 30 minutes.
Cover with inverted serving plate.
Invert everything, cake, pan and plate.
Loosen foil and remove pan.
Peel foil gently.
Cool completely
GANACHE FROSTING
1/4 cup heavy or whipping cream
4 oz semi sweet Nestlé chocolate chips (2/3 cup)
In a small saucepan, bring cream to a full boil.
Immediately, off the fire, throw in the chocolate and stir until smooth.
If grainy, whip ganache a bit.
If blobby like mayonnaise, add one or two teaspoons very hot water.
Place cake on a turntable.
Pour frosting on cake and smooth well, starting with the sides.
Do not refrigerate torte. |
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