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Print this Recipe    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.

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