Chocolate Walnut Torte
Submitted by barbarag2000
Dense bittersweet chocolate walnut torte with a glossy rum glaze poured over the top. Ground walnuts and whipped egg whites replace most of the flour for a rich, fudgy center.
YIELD
6 servingsPREP
45 minCOOK
30 minREADY
75 minThis torte is all about restraint. Minimal flour, maximum chocolate, and a rum glaze that gleams like polished mahogany.
Bittersweet chocolate and butter get melted together, then folded with ground walnuts and beaten egg whites into a batter that bakes with a moist, almost fudgy center. The sides pull away from the pan while the middle stays dense and intense.
The chocolate rum glaze goes on in two coats: a thin crumb coat first, chilled, then a final pour that drapes over the torte in a smooth, mirror-like sheet.
Chef Tips
- Fold a quarter of the egg whites into the chocolate mixture first to lighten it. Then fold in the rest gently so you keep all that air.
- The center should still look slightly moist when you pull it from the oven. Carryover heat finishes the job.
- Apply the glaze while slightly warm so it flows evenly. If it cools too much, reheat gently to thin it out again.
- Store at room temperature to keep the glaze shiny. Refrigeration dulls the finish.
Ingredients
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℃) for 30 to 35 min or until sides start to separate from pan but center is still moist.
Cool on rack. Remove torte from pan.
Frost with Chocolate Rum Glaze.
Chocolate Rum Glaze: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth.
Remove from heat.
Stir in corn syrup and rum.
Place torte upside-down on a rack over tray to catch excess glaze.
Spread a very thin layer of glaze over top and sides of torte to set surface.
Chill 15 minutes to firm glaze.
Reheat remaining glaze to thin and pour over top and sides of torte.
When glaze is firm, remove cake from rack to large plate.
Decorate top and sides with shaved chocolate, if desired.
For shiny glaze, store cake at room temp until serving time.
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