Subject: Marshall Fields three layer torte
Date: 9/29/2021, 12:13 PM
On 9/29/2021 11:05 AM, Jan wrote:
This is from back in the 70s. They had a three layer torte. It was chocolate,
hazelnut and something else - maybe strawberry. I remember the colors - light
brown and dark brown. It was long and skinny rectangle. I've not been able
to track it down.
Sorry, Jan, I had no success finding a recipe like that on the web or in any of our resources. There are three or four Marshall Fields cookbooks available in used copies from Amazon. It might be in one of those. There is another one called "Marshall Fields Gourmet Recipes." Amazon doesn't have that one, but it is available elsewhere, such as AbeBooks.
I did find something that caught my attention. In a review of a cookbook called “The Official Tailgating Cookbook”, there was this line:
"The nostalgic restaurant recipes, especially the extravagant-sounding "Frango Raspberry Chocolate Pecan Torte" from Marshall Field's Gourmet Torte, offer the most intrigue for me...".
If you think that the torte you recall may have been raspberry, chocolate and pecan rather than strawberry, chocolate and hazelnut, then you might want to obtain a copy of “The Official Tailgating Cookbook”. It's available used from Amazon and other used books sources:
Official Tailgating Cookbook by Big Bear
Be careful ordering the cookbook. There are other cookbooks with the name “The Official Tailgating Cookbook”. Verify that you're ordering the correct by comparing the cover photo to the one pictured in that review above and "Big Bear"
I will post this for reader input.
Subject: requested marshall field's torte
Date: 10/13/2021, 12:25 AM
posted 10/13 - the recipe for "frango raspberry chocolate pecan torte" is one that
i have in my cookbook, "someone's in the kitchen with dayton's, marshall field's,
hudson's" published by the company -
1c (2 sticks) plus 2tbs unsalted butter;
15 frango raspberry chocolates, chopped fine;
5 large eggs at room temp;
1-1/2 c sugar;
1/4 c raspberry-flavored liqueur;
1 tsp pure vanilla extract;
1c all-purpose flour;
1/4 tsp salt;
1c chopped pecans.
2/3c whipping cream;
12 frango raspberry chocolates, chopped fine;
4 oz bittersweet chocolate, chopped fine.
3/4c chopped pecans;
15 pecan halves, optional.
place the rack in the center of the oven and preheat the oven to 350 f. butter a 9-inch
round springform pan, line the bottom with a circle of waxed paper, and butter the paper.
melt the butter. add the frango chocolates and stir until smooth. set aside to cool to
in a mixing bowl, lightly whisk together the eggs and sugar. add the chocolate mixture,
2 tablespoons of the liqueur, and the vanilla and mix just to combine. gently fold in
the flour and salt, then the pecans.
transfer batter to the prepared pan and smooth the surface with a rubber spatula. bake
about 60 minutes until a toothpick inserted in the center comes out with some moist but
not wet crumbs on it. the torte will look slightly underbaked. cool the torte in the pan
for 10 minutes. loosen the torte from the sides of the pan with a small knife, then remove
the sides of the pan. carefully invert the torte onto a wire rack and peel off the waxed
paper. sprinkle the remaining 2 tablespoons liqueur over cake. cool completely.
for the glaze, heat the cream to a simmer. remove from the heat and add the chocolates.
stir until smooth. cool to lukewarm.
to assemble, place the torte on a wire rack over a waxed paper-lined baking sheet.spoon the
glaze over the torte, letting the excess drip down the sides.with a small icing knife, smooth
the glaze over the top and sides of the torte.carefully transfer the torte to the bottom of
the springform pan. holding the torte in one hand, gently press the chopped pecans into the
sides of the torte. arrange the pecan halves over the top if desired.
makes 1 9-inch cake
-maybe this helps - dusty.
Subject: Marshall Fields Torte Recipe
Date: 10/17/2021, 4:53 PM
You recently had a request for the Marshall Fields Three Layer Torte. In your response you
mentioned a similar recipe in The Official Tailgating Cookbook by Big Bear. I own a copy of
that cookbook and have posted the recipe below.
Frango Raspberry Chocolate Pecan Torte
Marshall Fields Gourmet Torte:
1 cup plus
2 Tbsp unsalted butter (cut up)
15 Frango Raspberry chocolates (5 1/2 oz) chopped fine
5 large eggs (room temperature)
1 1/2 cups sugar
1 cup flour
1 cup pecans (chopped fine)
4 Tbsp framboise or raspberry flavored liqueur
1 tsp vanilla extract
1/4 tsp salt
2/3 cup heavy whipping cream
12 Frango Raspberry Chocolates (about 4 oz) chopped fine
4 oz bittersweet chocolate (chopped fine)
2/3 cup pecans (chopped coarse)
Garnish: Pecan halves (optional)
Torte: Position a rack in the center of the oven and preheat to 350 degrees. Butter the bottom
and sides of a 9" round springform pan that is 2" deep. Line the bottom of the pan with a circle
of wax paper and butter the paper. In a double boiler over hot -not simmering- water, melt the
butter. Add the chopped chocolates and melt, stirring frequently until smooth. Remove the pan
from the water and cool until tepid. In a large mixing bowl, whisk the eggs and sugar together
just until blended. Do not overmix. Whisk in the cooled chocolate mixture just until smooth.
Using a wooden spoon, stir in the flour, chopped pecans, 2 Tbsp of the framboise, the vanilla
and the salt just until smooth. Spoon the batter into the prepared pan and spread evenly. Bake
until a toothpick inserted halfway between the center and edge of the torte comes out with a
moist crumb, about 1 hour. Do not overbake. The cake will appear underbaked. Transfer the torte
in the pan to a wire rack. Let cool for 10 minutes. Run a sharp knife around the inside of the
pan to release the sides of the torte from the pan. Remove the sides of the springform pan.
Invert the torte onto the rack and carefully peel off the waxed paper. Sprinkle the torte with
the remaining 2 Tbsp of framboise. Let the torte cool completely.
Glaze: In a small saucepan over medium heat, bring the cream just to a simmer. Remove the pan
from the heat. Add the chopped chocolates and let the mixture stand for 1 minute. Whisk the
mixture gently until smooth. Let the glaze cool until tepid.