INGREDIENTS

INSTRUCTIONS

YIELD: 9 miniature fluted tube cakes DIFFICULTY:** PREPARATION: 1 1/2
hours plus baking time. Recipe From: Chocolatier Magazine SPECIAL
EQUIPMENT: A Bundt-lette(R) cake pan, available by mail from: Maid of
Scandinavia, 3244 Raleigh Avenue, Minneapolis, MN 55416;  800-328-6722,
in MN call 800-851-1121. Write or call for a catalog.  Make the
chocolate walnut cakes:  1.Position a rack in the center of the oven
and preheat to 400  degrees F. Generously brush the inside of six 1-cup
fluted tube molds  in a Bundt-lette(R) cake pan with softened butter.
Do not flour the  molds. (Please note that the pan will be used twice.
There is enough  cake batter to make 9 small cakes.)  2.In the top of a
double boiler set over hot, not simmering, water,  melt the chocolate
with the water and cognac. Stir occasionally until  smooth. Remove the
top part of the double boiler from the bottom and  cool the chocolate
mixture for about 10 minutes, until tepid.  3.In a food processor
fitted with the metal chopping blade, combine  the flour, walnuts,
cocoa and salt. Process for 10 to 15 seconds,  until the walnuts are
coarsely ground. Transfer the flour/walnut  mixture to a small bowl.
4.In a 4 1/2-quart bowl of a heavy-duty electric mixer, using the
paddle attachment, beat the butter and 3/4 cup plus 2 tablespoons of
the sugar for 1 to 2 minutes, until creamy. Do not overbeat. Beat in
the vanilla. One at a time, add the egg yolks, beating well after  each
addition. Add the melted chocolate mixture and beat until  blended.
Scrape the bottom and side of the bowl with a rubber spatula.  5.In a 4
1/2-quart bowl of a heavy-duty electric mixer, using the  wire whip
attachment, beat the egg whites at low speed, until frothy.  Gradually
increase the speed to medium-high and beat the whites until  soft peaks
start to form. One teaspoon at a time, add the remaining 2  tablespoons
of sugar and continue beating the whites until stiff,  shiny peaks
form.  6.Fold one-third of the whites along with one-third of the
flour/walnut mixture into the batter. One-third at a time, gently  fold
in the remaining egg whites and the flour/walnut mixture.  7.Reserve
one-third of the batter for baking the second batch of  cakes. Spoon
the remaining batter, dividing it equally, into the  buttered molds.
The batter should fill each mold to 1/4-inch below  the top of the tube
in each mold.  8.Bake the first batch of cakes for 10 to 15 minutes,
until a  toothpick inserted into the center of each cake comes out with
creamy  moist crumbs clinging to it. Do not overbake.  9.Cover the top
of the Bundt-lette(R) pan with a rectangular wire  rack or a cutting
board. Invert the pan holding the rack in place so  that the hot cakes
come out right side up onto the rack.  10.Wash the pan and cool it
under cold water. Generously butter three  of the 1-cup molds with
softened butter. Spoon the remaining batter  into the prepared
continued in part 2

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 792
Calories From Fat: 561
Total Fat: 65.8g
Cholesterol: 221.2mg
Sodium: 215.3mg
Potassium: 200.1mg
Carbohydrates: 52.3g
Fiber: 5.3g
Sugar: 8.8g
Protein: 9.8g