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Cocolat Walnut Torte

Author/Submitted by:
Servings: 12
Categories: Cakes / Chocolate / Desserts

Ingredients:
8  ounces  Ghirardelli Bittersweet, Chocolate
3/4  cup  Butter
4    Eggs, separated
3/4  cup  Sugar, divided
1  teaspoon  Vanilla
1/4  cup  Unsifted flour
2/3  cup  Walnuts, ground
1  pinch  Cream of tartar

Directions:
Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin


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