Cake Chocolate Walnut Torte

posted by Liz 06-06-98 2:11 PM

Chocolate Walnut Torte

1/3 cup corsely chopped walnuts (1-1/3 oz.)
3 Tblsp all purpose flour
2-1/2 oz bittersweet or semisweet chocolate, chopped fine (use food processor)
1/3 cup unsweetened dutch process cocoa
1 cup sugar
1/3 cup boiling water
1 egg yolk
1 Tbls rum
1/2 tsp vanilla extract
4 egg whites
scant 1/4 tsp cream of tartar
2 tsp powdered sugar for dusting

Equipment needed: 8" round cake pan or springform pan, (2-1/2" to 3" deep). 8" cardboard cake circle (optional)

1. Position the rack in lower third of the oven and preheat to 350. Place a round of parchment paper in the bottom of the pan and spray the sides with vegetable oil spray.

2. In a food processor, grind the walnuts with the flour until very fine. Set aside.

3. Combine the chopped chocolate, cocoa and 3/4 cup of the sugar in a large mixing bowl. Pour in boiling water and whisk until the mixture is smooth and chocolate is completely melted. Stir in the egg yolk, rum and vanilla. Set aside.

4. Combine the egg whites and cream of tartar in a medium bowl. Beat at medium speed until sfot peaks form. Gradually
sprinkle in the remaining sugar and continue to beat at high speed until stiff, but not dry. Whisk the walnuts into the chocolate.

Fold a quarter of the egg whites into the chocolate batter to lighten it. Fold in the reamining egg whites. Scrape the batter into the pan and smooth the top. Bake until a skewer or toothpick inserted into the center of the torte comes out with a few oist crumbs clinging to it, about 25 to 30 minutes. Cool torte in the pan on a rack. It will sink dramatically in the center as it cools, leaving a raised crust around the edge. You may use your hands to press this edge down, while the cake is still in the pan to make it level if you like.

Torte may be stored, covered, at room temperature for 1 or 2 days or frozen, well wrapped in foil or plastic for up to 2 months. (Because they do freeze so well, I usually double the recipe and make 2 at a time. With the cardboard circle to support, the are easy to handle).

5. To serve: Slice a thin knife around the sides of the pan to release the torte. Remove sides and bottom or springform or invert cake pan to unmold. Remove paper liner from bottom and turn torte right side up on a cake circle or platter. Sieve a little powdered sugar on top and serve plain or with a dollop of frozen yogurt, if desired.

Serves 10 -- calories 169; fat 5.9g; percent of calories from fat 29; protein 3.5g; carbos 28.8g; cholesterol 21.2mg.

For a really elegent look, glaze with 1 cup of rich chocolate glaze. You will need about 1 cup. Spead top and sides of torte with a very thin coating (less than 1/4 cup) and let dry for 15 minutes or longer. Pour the remaining 3/4 cup glaze in the center of the torte and use a metal icing spatual to smooth it over the top and sides of the cake, letting excess run off the sides. Let set at room temperature until dry. Transfer to a serving platter (bless that cardboard circle). Store and serve at room temperature.

To pour the glaze I usually set the cake on a cooling rack over a jelly roll pan, so the glaze can run off the sides of the pan, but still be retrievable for later (a hint I picked up in one of Alice's classes).

Rich Chocolate Glaze:
1 cup sugar
1 cup unsweetened dutch process cocoa
1-1/4 cups low fat (1%) milk
1 tsp vanilla

Makes about 2-1/8 cups

1. Cominbe the sugar and cocoa in a heavy-bottomed medium saucepan. Use a wire whisk to stir in just enough milk to form a smooth paste. Stir in the remaining milk. Cook over medium heat until the mixture simmers and begins to boil, stirring constantly with a wooden spoon, scraping the sides and bottom of the saucepan. Boil gently for 3 minutes, stirring constantly to prevent burning. Remove from the heat and stir in the vanilla.

2. Pour through a fine strainer. Allow to cool. Cover, placing plastic wrap directly on the surface to prevent a skin from forming. Chill for several hours or overnight. Frosting will thicken as it cools. May be refrigerated, covered, for at least 1 week. May be frozen.

NOTE: The boiling time is important. This glaze makes a thick smooth covering for a cake or torte, but it is not stiff enough to frost with swirls and peaks. If you cheat on the boiling time, it will not thicken enough (even after chilling) to coat a cake without dripping off the sides, nor will it have the intensity of flavor it needs to be a great chocolate sauce.

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