| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Grains, Dairy | Chocolate, Cakes | 12 | Servings | |
INGREDIENTS
| 8 | oz | Ghirardelli Bittersweet Chocolate |
| 3/4 | c | Butter |
| 4 | Eggs, separated | |
| 3/4 | c | Sugar, divided |
| 1 | ts | Vanilla |
| 1/4 | c | Unsifted flour |
| 2/3 | c | Walnuts, ground |
| 1 | pn | Cream of tartar |
INSTRUCTIONS
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*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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