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
A Recipe for
Cocolat Walnut Torte
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This Recipe for Cocolat Walnut Torte is one of thousands in the Recipes-to-go Dessert Cookbook.
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This is a recipe for Cocolat Walnut Torte from the recipe cookbook of Recipes-to-go (Dessert)
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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
Serves: 12
Cocolat Walnut Torte Recipe brought to you by Recipes To-Go