Chocolate walnut torte #3
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Butter; softened |
| 1⅓ | cup | Sugar |
| ½ | cup | Ghirardelli cocoa |
| 1 | tablespoon | Cognac |
| 6 | Eggs; separated | |
| 1 | cup | Walnuts; finely ground |
| 1 | cup | Ghirardelli cocoa |
| 1¾ | cup | Sugar |
| ½ | cup | Hot water |
| ½ | cup | Milk |
| 1 | pinch | Salt |
| 1 | teaspoon | Vanilla |
Directions
DARK COCOA SAUCE
From: waring@... (Sam Waring)
Date: Mon, 5 Jun 1995 04:37:38 GMT Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac. Beat egg yolks until fluffy; add to cocoa mixture and beat two minutes on medium. Mix in walnuts. Beat egg whites until soft peaks form. Stir ⅓ beaten egg whites into chocolate mixture to lighten; fold in remain- der.
Spread into buttered 8" springform pan. Bake at 325 F for about 1 hour or until firm in the center. Cool in pan before removing. (Cake will sink in the center.) Spread Cocoa Whipped Cream into indent-ation in center of cake. Top with Dark Cocoa Sauce, if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot water and mix until smooth. Add milk and salt. Heat to boiling; cook for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or other desserts.
Source: Recipes from Ghirardelli Chocolate Company of San Francisco, per Sallie Austin Krebs
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