Chocolate Walnut Torte 2 Recipe
Yield: 12 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Butter, softened
1 1/3 cup: Sugar,
1/2 cup: Ghirardelli cocoa,
1 tbsp: Cognac,
6: Eggs, separated
1 cup: Walnuts, finely ground
DARK COCOA SAUCE
1 cup: Ghirardelli cocoa,
1 3/4 cup: Sugar,
1/2 cup: , Water, hot
1/2 cup: Milk,
1 pinch: Salt,
1 tsp: Vanilla,
Directions:
Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac.
Beat egg yolks until fluffy; add to cocoa mixture and beat two
minutes on medium. Mix in walnuts. Beat egg whites until soft peaks
form. Stir 1/3 beaten egg whites into chocolate mixture to lighten;
fold in remain- der. Spread into buttered 8" springform pan. Bake at
325 F for about 1 hour or until firm in the center. Cool in pan
before removing. (Cake will sink in the center.) Spread Cocoa Whipped
Cream into indent-ation in center of cake. Top with Dark Cocoa Sauce,
if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot
water and mix until smooth. Add milk and salt. Heat to boiling; cook
for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or
other desserts.
Source from luhu.jp
Beat egg yolks until fluffy; add to cocoa mixture and beat two
minutes on medium. Mix in walnuts. Beat egg whites until soft peaks
form. Stir 1/3 beaten egg whites into chocolate mixture to lighten;
fold in remain- der. Spread into buttered 8" springform pan. Bake at
325 F for about 1 hour or until firm in the center. Cool in pan
before removing. (Cake will sink in the center.) Spread Cocoa Whipped
Cream into indent-ation in center of cake. Top with Dark Cocoa Sauce,
if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot
water and mix until smooth. Add milk and salt. Heat to boiling; cook
for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or
other desserts.
Source from luhu.jp