CUSTARD TORTE RECIPES

The Times published Marian Burros’s recipe for Plum Torte every September from 1983 until 1989, when the editors determined that enough was enough. The recipe was to be printed for the last time that year. “To counter anticipated protests,” Ms. Burros wrote a few years later, “the recipe was printed in larger type than usual with a broken-line border around it to encourage clipping.” It didn’t help. The paper was flooded with angry letters. “The appearance of the recipe, like the torte itself, is bittersweet,” wrote a reader in Tarrytown, N.Y. “Summer is leaving, fall is coming. That's what your annual recipe is all about. Don't be grumpy about it.” We are not! And we pledge that every year, as summer gives way to fall, we will make sure that the recipe is easily available to one and all. The original 1983 recipe called for 1 cup sugar; the 1989 version reduced that to 3/4 cup. We give both options below. Here are five ways to adapt the torte.

Provided by Marian Burros

Total Time 1 hours 15 minutes

Yield 8 servings

Number Of Ingredients 8

• Ingredients

Nutrition Facts : @context http//schema.org, Calories 350, UnsaturatedFatContent 4 grams, CarbohydrateContent 57 grams, FatContent 13 grams, FiberContent 3 grams, ProteinContent 4 grams, SaturatedFatContent 8 grams, SodiumContent 63 milligrams, SugarContent 42 grams, TransFatContent 0 grams

This dark chocolate dessert is decadent and squidgy but not so rich it defeats you. It makes an impressive dinner party dessert and freezes brilliantly too

Provided by Jane Hornby

Categories     Dessert, Dinner

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield Cuts into 10 slices

Number Of Ingredients 7

• Ingredients

Nutrition Facts : Calories 426 calories, FatContent 30 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 35 grams carbohydrates, SugarContent 27 grams sugar, FiberContent 2 grams fiber, ProteinContent 6 grams protein, SodiumContent 0.22 milligram of sodium