Preparation:
Melt chocolate and shortening in top of a double boiler over simmering
water; cool. Reserve.
Sift flour, baking powder and salt onto wax paper. Beat eggs and sugar in
large bowl of electric mixer at medium speed until fluffy. Beat in milk,
vanilla and cooled chocolate mixture. Remove bowl from mixer. Stir in flour
mixture until well-blended. Wrap in plastic wrap; chill at least 2 hours.
Roll out dough to 1/2-inch thickness on a lightly floured surface. Cut with
floured doughnut cutter; re-roll and cut scraps.
Fill a large heavy saucepan or electric skillet 2/3 full with vegetable
oil. Heat to 370° on a deep-fat frying thermometer. Drop doughnuts, about 3
at a time, into oil; fry, turning once, 3 to 5 minutes, or until firm.
Drain on paper toweling; cool.
Frost tops of doughnuts with frosting; sprinkle with nuts.
Chocolate all the way, fudgy and dark, and
topped with chocolate and pistachios.
Makes 16 doughnuts |
