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

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