Cakes Chocolate: Choc Walnut Torte by Recipe Cottage

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	Choc Walnut Torte

		Chocolate Walnut Torte 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.