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Cocolat Walnut Torte Recipe

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This recipe for Cocolat Walnut Torte is from The MIT Parents' Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 bars (4 oz. each) GHIRARDELLI Bittersweet Chocolate
¾ cup butter
4 eggs separated
¾ cup sugar (divided use)
1 tsp. vanilla
⅔ cup walnuts, ground
pinch cream of tartar
Directions:
Directions:
In heavy saucepan on low heat (use a double-boiler, or microwave 30 seconds at a time at 30% power), melt broken chocolate with butter, stirring constantly until smooth. Beat egg yolks for 1-2 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 8” springform pan. Bake at 375˚F for 30-35 minutes or until sides start to separate from the pan but center is still moist. Cool on rack. Remove torte from pan.

Frost with Cocolat Rum Glaze.

Trim top of torte even across surface. Place upside down on a rack over a flat pan.

Prepare 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 torte is firm, remove from rack to large plate. Decorate top and sides with shaved chocolate, if desired.

For shiny glaze, store cake at room temperature until serving time.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
Delicious torte created by Alice Medrich for chocolatier Ghirardelli. Recipe is from the back of a Ghirardelli Bittersweet chocolate bar.

 

 

 

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