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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