| 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
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