8 oz ghirardelli bittersweet chocolate
3/4 cup butter
4 egg separated
3/4 cup sugar, divided
1 tsp vanilla
1/4 cup unsifted flour
2/3 cup walnuts, ground
1 cream of tartar
1 chocolate rum glaze
4 oz ghirardelli bittersweet chocolate
2 tbsp butter
1 tbsp light corn syrup
1 tbsp dark rum (opt)
A Recipe for
Chocolate Walnut Torte
Herb Tip |
He who does not mind his belly will hardly will hardly mind anything else. |
| Samuel Johnson |
He who eats alone chokes alone. |
| Proverb |
This Recipe for Chocolate Walnut Torte is one of thousands in the Recipes-to-go Dessert Cookbook.
An empty belly is the best cook. |
| Estonian Proverb |
If you enjoy this Chocolate Walnut Torte Recipe - you should enjoy the recipe collections you can find on the websites below:
Life is a banquet, and most poor suckers are starving. |
| Rosalind Russell |
I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
| Woody Allen |
This is a recipe for Chocolate Walnut Torte from the recipe cookbook of Recipes-to-go (Dessert)
What is patriotism but the love of the food one ate as a child? |
| Lin Yutang |
You don't sew with a fork, so I see no reason to eat with knitting needles. |
| Miss Piggy, on eating Chinese Food |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet Van Horne |
There's too much blood in my caffeine system. |
| Seen on a bumper sticker |
I'm like old wine. They don't bring me out very often, but I'm well preserved. |
| Rose Kennedy, (1890-1995) family matriarch, on her 100th birthday, 1991 |
Food Tip |
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-inch springform pan lined with
parchment paper. Bake at 375 F for 30 to 35 min or until sides start
to separate from pan but center is still moist. Cool on rack. Remove
torte from pan. Frost with Chocolate Rum Glaze.
Chocolate Rum Glaze In heavy saucepan on low heat, melt broken
chocolate with butter, stirring constantly until smooth. Remove from
heat. Stir in corn syrup and rum. Place torte upside-down on a rack
over tray to catch excess 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 glaze is firm, remove cake from rack to large plate.
Decorate top and sides with shaved chocolate, if desired. For shiny
glaze, store cake at room temp until serving time.
This is from the back of the Ghirardelli Chocolate bar. There is a
cookbook offer on the package also: Over 150 pages filled with
delicious and original recipes. To order, send your name, address,
zip code and $7 check or money order payable to Ghirardelli and
addressed to:
Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
United States.
Serves: 6
Chocolate Walnut Torte Recipe brought to you by Recipes To-Go