Chocolate Walnut Torte Recipe

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Servings: 4

Ingredients

Cost per serving $2.44 view details
  • 1 c. Granulated sugar
  • 5 ounce Semi-sweet chocolate, cut into small pcs
  • 6 Tbsp. Unsalted butter, softened
  • 8 x Large eggs, separated
  • 2 c. Coarsely grnd walnuts
  • 2 Tbsp. Fresh bread crumbs
  • 1 pch Salt Mocha buttercream (see recipe) Walnut halves, for garnish

Directions

  1. Preheat oven to 375. Butter 10-in. round, 2-1/2 in. deep spring-form pan.
  2. Line w/ a round of waxed paper. Butter,flour paper & sides of pan. Tap out excess. In saucepan, combine sugar w/ 1/4 c. water, cook over med. heat, stirring occasionally, till sugar dissolves, about 5 minutes. Add in chocolate, remove from heat,stir till chocolate is melted. Cold 15 minutes. In med. bowl, beat butter till light. Beat in egg yolks one at a time, beating till each is incorporated before adding another. On low speed, add in 1/2 chocolate syrup, then 1-3/4 c. of grnd walnuts, then remaining syrup & bread crumbs, mixing just sufficient to blend after each addition. In large bowl, beat egg whites w/ salt till stiff peaks form. Stir 1/3 egg whites into chocolate mix to lighten it, then pour chocolate mix into egg whites, letting it run down one side of bowl. Gently fold the 2 together till thoroughly blended. Gently pour into prepared pan, bake in center of oven 35-40 minutes. or possibly till center feels set when pressed. Remove torte from oven, allow to cold in pan 15 minutes. Release sides, invert onto rack covered w/ paper towel. Remove pan bottom & waxed paper. Let torte cold completely,at least 2 hours., before frosting. Split cake in half, place top side down on platter. Cover cake w/ Mocha Buttercream. Place second layer on top of first,smooth side up; frost top & sides of cake. Reserve 1 c. Mocha Buttercream for decoration. Press remaining grnd nuts into sides of cake. Using pastry bag fitted w/ star tip,decorate top edges of cake, then press walnut halves into stars.
  3. THE TRELLIS
  4. WINE:SCHRAMSBERG CUVEE DE PINOT

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Nutrition Facts

Amount Per Serving %DV
Serving Size 234g
Recipe makes 4 servings
Calories 850  
Calories from Fat 540 64%
Total Fat 62.96g 79%
Saturated Fat 27.12g 108%
Trans Fat 0.0g  
Cholesterol 463mg 154%
Sodium 174mg 7%
Potassium 555mg 16%
Total Carbs 67.37g 18%
Dietary Fiber 7.8g 26%
Sugars 51.95g 35%
Protein 21.61g 35%
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