Cocolat walnut torte
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Ghirardelli Bittersweet Chocolate |
| ¾ | cup | Butter |
| 4 | Eggs, separated | |
| ¾ | cup | Sugar, divided |
| 1 | teaspoon | Vanilla |
| ¼ | cup | Unsifted flour |
| ⅔ | cup | Walnuts, ground |
| 1 | pinch | Cream of tartar |
Directions
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 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" 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