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Marshall Fields Three Layer Torte

Subject: Marshall Fields three layer torte
From: Jan
Date: 9/29/2021, 12:13 PM
To: phaedrus@hungrybrowser.com

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.  

Hi Jan,

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" being mentioned.

I will post this for reader input.

Phaed

Subject: requested marshall field's torte
From: dustin 
Date: 10/13/2021, 12:25 AM
To: phaedrus@hungrybrowser.com

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 - 

torte: 
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.

glaze: 
2/3c whipping cream; 
12 frango raspberry chocolates, chopped fine; 
4 oz bittersweet chocolate, chopped fine. 

garnish: 
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 lukewarm. 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.
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Subject: Marshall Fields Torte Recipe
From: Jonathan 
Date: 10/17/2021, 4:53 PM
To: phaedrus@hungrybrowser.com

Hi Phaedrus,

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.
Thanks,
Jonathan

Frango Raspberry Chocolate Pecan Torte
Marshall Fields Gourmet Torte:

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

Glaze:
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.