Recipe#4006

Title: Choc Walnut Torte

From: Judi Mae Phelps jphelps@slip.net 
 Newsgroups: rec.food.recipes 
 Subject: Chocolate Walnut Torte 
 Date: 15 May 1998 16:11:39 -0700 
 Message-ID: <6jii3b$r5b@slip.net> 

Yield: 8 Servings
  
 6 oz unsweetened chocolate
 8 T  (1 stick) unsalted butter, at room temperature
 1 1/2 c sugar
 2 ts vanilla
 6 eggs, separated
 1 1/2 c walnuts, ground
 1/2 c all-purpose flour
 1/4 ts salt
 1 T powdered sugar
 Preheat the oven to 350 degrees 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.  Add the egg yolks one at a time, beating well after each
 addition.  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.  Serves 8 to 10.