Cocolat Walnut Torte

Course : Cakes
Serves: 12
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8 ounces ghirardelli bittersweet -- chocolate
3/4 cup butter
4 large eggs -- separated
3/4 cup sugar -- divided
1 teaspoon vanilla
1/4 cup unsifted flour
2/3 cup walnuts -- ground
1 dash cream of tartar

Preparation / Directions:

Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*.


Nutritional Information:

225 Calories (kcal); 17g Total Fat; (66% calories from fat); 4g Protein; 16g Carbohydrate; 93mg Cholesterol; 136mg Sodium

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