Chocolat Walnut Torte

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 ½ 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 ¼ 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 inch springform pan lined with parchment paper.

Bake at 375℉ (190℃) 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 Chocolat Rum Glaze.