Chocolate walnut torte 2

Yield: 12 Servings

Measure Ingredient
1 cup Butter; softened
1⅓ cup Sugar
½ cup Ghirardelli cocoa
1 tablespoon Cognac
6 \N Eggs; separated
1 cup Walnuts; finely ground
1 cup Ghirardelli cocoa
1¾ cup Sugar
½ cup ;Water, hot
½ cup Milk
1 pinch Salt
1 teaspoon Vanilla


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.

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