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Chocolate Walnut Torte
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6 ounces unsweetened chocolate
8 tablespoons unsalted butter, at room temperature
1 1/2 cups sugar
2 teaspoons vanilla
6 eggs, separated
1 1/2 cups grond walnuts
1/2 cup all-purpose flour
1/4 teaspoon salt
1 tablespoon powdered sugar
Serves 8 To 10
Preheat the oven to 350 F. Grease a 9 inch springform pan. Line the bottom with a circle of waxed paper cut to the diameter of the pan. Melt the chocolate in a small saucepan set on low heat, stirring until smooth. Set aside.
Beat the butter and 1/2 cup of the sugar in a large bowl, until light and creamy. Add the melted chocolate and vanilla, beating well. Stir in the ground walnuts, flour and salt. The mixture will be moist but have a crumbly appearance.
Clean the beaters carefully. In a clean bowl, beat the egg whites until they are foamy. Gradually beat in the remaining sugar until stiff peaks form. Stir one-third of the beaten whites into the batter. Gently fold in the remaining whites.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 50-60 minutes, until a toothpick inserted in the center comes out with some moist crumbs attached. Cool the cake in the pan for 10 minutes, then run a sharp knife around the edges to loosen the cake. Remove the pan sides and cool completely on a baking rack. Before serving, remove the waxed paper and transfer the cake to a serving platter. Sift the powdered sugar over the cake, cut into wedges and serve.
©2013 Nick Stellino Productions