Cocolat Walnut Torte

Ingredients & Directions

8 oz Ghirardelli Bittersweet 1 ts Vanilla
-Chocolate 1/4 c Unsifted flour
3/4 c Butter 2/3 c Walnuts, ground
4 Eggs, separated 1 pn Cream of tartar
3/4 c Sugar, divided

Yield: 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

12 servings

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