Cocolat Walnut Torte Recipe

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Cocolat Walnut Torte Recipe

 



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Cocolat Walnut Torte

 

Ingredients

8 oz ghirardelli bittersweet chocolate
3/4 cup butter
4 eggs, separated
3/4 cup sugar, divided
1 tsp vanilla
1/4 cup unsifted flour
2/3 cup walnuts, ground
1 pinch cream of tartar



 

Preparation

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

 

 

Servings: 12

 

 

 

 


 

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