| 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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