Chocolat Walnut Torte
Yield
12 servingsPrep
25 minCook
35 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
chocolate, bittersweet
|
|
| ¾ | cup |
butter
|
|
| 4 | large |
eggs
separated |
|
| ¾ | cup |
sugar
divided |
|
| 1 | teaspoon |
vanilla extract
|
|
| ¼ | cup |
all-purpose flour
|
|
| ⅔ | cup |
walnuts
ground |
|
| 1 | pinch |
cream of tartar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
chocolate, bittersweet
|
|
| 177 | ml |
butter
|
|
| 4 | large |
eggs
separated |
|
| 177 | ml |
sugar
divided |
|
| 5 | ml |
vanilla extract
|
|
| 59 | ml |
all-purpose flour
|
|
| 158 | ml |
walnuts
ground |
|
| 1 | pinch |
cream of tartar
|
*
|
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.
