| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | November 19 | 1 | servings | |
INGREDIENTS
| 1 | c | Semisweet chocolate chips; (6 ounces) |
| 2 1/2 | tb | Unsalted butter; cut into bits |
| 1 | lg | Egg |
| 1/4 | c | Sugar |
| 1/2 | ts | Vanilla |
| 2 | tb | All-purpose flour |
| 1/2 | c | Chopped walnuts |
| Coffee ice cream as an accompaniment |
INSTRUCTIONS
Butter and flour an 8-inch round cake pan. In a small metal bowl set over barely simmering water melt 3/4 cup of the chocolate chips and the butter, stirring until the mixture is smooth. In a bowl whisk together the egg, the sugar, and the vanilla until the mixture is foamy, whisk in the chocolate mixture and a pinch of salt, whisking until the mixture is smooth, and fold in the flour, the remaining 1/4 cup chocolate chips, and the walnuts. Spoon the batter into the pan, spreading it evenly, and bake the torte in the middle of a preheated 350F. oven for 15 to 20 minutes, or until a tester comes out clean. Transfer the torte to a rack, let it cool for 10 minutes, and serve it warm, cut into wedges, with the ice cream. Gourmet November 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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