Best Chocolate Walnut Torte Recipes

FLOURLESS CHOCOLATE-WALNUT TORTE

Steps:

• Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
• Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
• Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
• Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)

HUNGARIAN CHOCOLATE-WALNUT TORTE

Steps:

• Have all ingredients at room temperature.
• Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
• Preheat the oven to 350°F.
• In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
• In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
• Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
• Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
• If desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
• Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
• The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
• Passover Confectioners’ Sugar:
• In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
• Chocolate Icing:
• Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

CHOCOLATE-WALNUT TORTE

Steps:

• Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
• Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
• In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
• Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.

CHOCOLATE, WALNUT AND PRUNE FUDGE TORTE

Steps:

• For Cake:
• Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Dust pan with cocoa powder. Tap out excess. Wrap outside of pan with heavy-duty foil.
• Place prunes in small bowl. Pour 1 cup prune juice over. Set aside to macerate 15 minutes.
• Melt margarine in heavy medium saucepan over low heat. Add chocolate and whisk until smooth. Remove from heat. Add 3/4 cup cocoa powder and whisk until smooth. Mix in walnuts and prune mixture. Cool to lukewarm.
• Using electric mixer, beat eggs, yolks, sugar and salt in large bowl at medium speed until well blended and just beginning to foam, about 1 minute. Add chocolate mixture and stir until well blended. Transfer batter to prepared springform pan. Set springform pan into large baking pan. Pour enough hot water into baking pan to come halfway up sides of springform pan. Set baking pan in oven and bake cake until top looks dry and crusty and tester inserted into center comes out with some moist crumbs attached, about 1 hour 5 minutes. Cool cake in pan on rack 30 minutes. Place in refrigerator uncovered and chill overnight.
• For Glaze:
• Bring juice and margarine to boil in heavy medium saucepan over medium heat. Remove from heat. Add chocolate and whisk until smooth. Cool until thick but still pourable, stirring occasionally, about 45 minutes.
• Line baking sheet with foil. Dip walnuts halfway into glaze. Arrange on prepared sheet and refrigerate until chocolate is set.
• Meanwhile, using small sharp knife, cut around sides of cake to loosen. Release pan sides. Set cake on rack. Pour glaze over cake and spread to coat completely. Arrange walnuts, chocolate half at outer edge, around top cake. Refrigerate until glaze is completely set, at least 3 hours. (Can be prepared 3 days ahead. Cover loosely with foil or cake dome and keep refrigerated.) Cut cake into wedges and serve.

CHOCOLATE WALNUT TORTE

Steps:

• Preheat oven to 350 degrees.
• Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
• Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
• Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
• Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
• Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.

DARK CHOCOLATE AND WALNUT TORTE

Steps:

• Preheat oven to 375°F. Line bottom of a 9-inch springform pan with parchment or waxed paper. Grease the bottom and sides of the pan with butter. Chop the untoasted walnuts and flour in a food processor fitted with the blade until smooth, set aside.
• Combine the chocolate and butter in a heatproof glass bowl or measuring cup. Microwave on HIGH 1 minute; stir mixture then microwave for additional 30 seconds. Stir until chocolate is melted; set aside.
• Beat the egg yolks, ¾ cup sugar and vanilla on high in the bowl of an electric mixer fitted with the whisk attachment, until pale yellow, 5-8 minutes. Stir in chocolate mixture then stir in reserved walnut and flour mixture.
• Combine the egg whites, cream of tartar and a small amount of the remaining ¼ cup sugar in the bowl of an electric mixture. Whip on high speed with the whisk attachment until the whisk leaves visible paths in the egg whites and the mixture looks light, glossy and fluffy. Beat in the remaining sugar and continue whipping until stiff peaks form, about 1 to 2 minutes
• Fold egg whites into chocolate mixture in thirds until it is well blended. Gently transfer the batter to the prepared springform pan.
• Bake until a toothpick or cake tester comes out of the cake clean, 35 to 40 minutes. Cool in pan; the center will sink a little as it cools, don't worry. Run a paring knife around the edge of the pan to make sure the edges are free before unmolding and removing the top part of the pan
• Use a fine sieve to sprinkle confectioner's sugar over top. Sprinkle with toasted walnuts and raspberries before serving.

CHOCOLATE WALNUT TORTE WITH RICH GANACHE

Steps:

• Tortes:.
• Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
• Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
• Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
• Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
• Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
• Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
• When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
• Ganache:.
• Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
• Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
• Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
• Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.

CHOCOLATE PLUM AND WALNUT TORTE

Steps:

• For Cake:
• Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment; butter paper. Dust pan with flour. Melt chocolate in top of double boiler over simmering water. Remove from over water. Add butter 1 piece at a time, mixing until melted and smooth. Mix in sugar. Mix in eggs 1 at a time. Add flour, then walnuts and stir to combine. Transfer batter to prepared cake pan. Bake just until springy to touch, about 45 minutes. Cool cake in pan on rack 15 minutes. Turn out onto rack, remove paper and cool completely.
• For Glaze:
• Bring whipping cream, slivovitz and light corn syrup to simmer in heavy medium saucepan. Reduce heat to low. Add semisweet chocolate and whisk until melted and smooth. Let glaze stand until cool but still pourable, whisking occasionally.
• Place cake on serving platter. Slide waxed paper under edges. Spread jam over top. Pour glaze over top and sides of cake. Smooth top and sides with spatula. Sprinkle walnuts in 1-inch border around top edge. Let stand until glaze sets. (Torte can be prepared 1 day ahead. Cover tightly and refrigerate. Bring to room temperature before serving.)

CHOCOLATE WALNUT TORTE

Steps:

• In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
• Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
• In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
• In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
• Fold the chocolate-walnut mixture into the egg yolk mixture.
• Then fold the egg whites into the egg yolk mixture.
• Place in a well greased 9-inch springform pan.
• Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
• Cool in the pan, then serve.

CHOCOLATE WALNUT TORTE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture. In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
• Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
• Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
• Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
• Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

WALNUT CHOCOLATE FLOURLESS TORTE

Steps:

• Preheat the oven to 350°F and position a rack in the center. Lightly grease a 9-inch spring-form pan with nonstick cooking spray or butter, dust it with flour, and tap to knock out the excess.
• Place the walnut pieces on a baking sheet and toast them until they are golden brown and aromatic, 12 to 14 minutes.
• Allow the walnuts to cool completely, then place them in a food processor with the cocoa powder and pulse until the nuts are finely ground.
• Melt the chocolate and butter together in a large, heatproof bowl over a pan of simmering water, stirring often to prevent scorching.
• Remove the bowl from the heat and allow the mixture to cool to lukewarm.
• In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed until very thick and pale in color, about 3 minutes.
• Beat in the rum and the ½ teaspoon salt.
• Using a spatula, fold the egg mixture into the cooled chocolate and butter mixture, then fold in the walnuts and cocoa.
• Place the egg whites in clean, dry, greaseless bowl adding the pinch of salt and, using the whisk attachment, beat on medium speed until the whites are thick but not peaking, about 2 minutes.
• Continue beating while you gradually add the granulated sugar, then switch to high speed, beating the whites until they are softly peaking, about 1 minute.
• Fold the whites into the cake batter, then immediately pour the batter into the prepared pan, smoothing the surface with a spatula.
• Bake the cake for 40 to 45 minutes, or until it is slightly puffed and just beginning to crack.
• Rotate the cake pan gently halfway through the baking time to ensure even browning.
• Allow the cake to cool in the pan for 20 minutes, then remove the sides of the pan and cool the cake completely; the center may sink a bit.
• Carefully remove the bottom of the spring-form pan and transfer the cake to a serving plate.
• Any leftover cake may be wrapped in plastic and served the following day.

CHOCOLATE WALNUT TORTE

Steps:

• Preheat oven to 325°F.
• Combine and set aside: crackers, nuts, chips and baking powder.
• With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
• Fold in cracker mixture, gently but well.
• Pour into ungreased 9-inch pie pan.
• Bake at 325° for 25-30 minutes.
• Cool completely.
• • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
• Place bowl in fridge while pie bakes.
• Once pie is cool, whip topping to stiff peaks.
• Spread on pie leaving 1-inch band around edge (for looks).
• Sprinkle with chopped nuts, or shaved chocolate.
• Chill overnight.

CHOCOLATE WALNUT TWEED TORTE

Steps:

• Position a rack in the lower third of the oven and preheat the oven to 350°F. Lightly grease the bottom and sides of a 9-inch springform pan.
• Pulse the walnuts with 1 Tbs. of the sugar in a food processor until finely ground. Scrape the nuts into another bowl. Use a paper towel to wipe excess oil from the sides of the processor bowl, add the chocolate with 1 Tbs. sugar, and pulse until it forms crumbs ranging in size from coarse meal to 1/4-inch bits. Add the chocolate to the nuts, along with the orange zest, if using, and salt, and stir to combine. Set aside.
• Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.
• Pour half of the chocolate mixture over the egg whites and fold in with a large rubber spatula until nearly incorporated. Repeat with the remaining chocolate mixture, folding just until evenly incorporated.
• Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.
• Serve slices with a dollop of whipped cream.

HUNGARIAN CHOCOLATE-WALNUT TORTE

Steps:

• Have all ingredients at room temperature.
• Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
• Preheat the oven to 350°F.
• In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
• In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
• Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible. Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
• Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the springform); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
• If desired, lightly dust with Passover confectioners sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
• Or glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides. Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If youd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
• The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
• Passover Confectioners Sugar:
• In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
• Chocolate Icing:
• Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.
• add your own note

CHOCOLATE PLUM WALNUT TORTE

Steps:

• Preheat oven to 325°F. Lightly coat an 8-inch round spring-form pan with cooking spray. Place a glass baking dish (any size) half-filled with water on the lower rack of your oven.
• In a small bowl, combine plums, chocolate and water. Let stand 5 minutes until plums soften and chocolate melts. Stir.
• In a food processor, combine plum mixture, flour, cocoa powder, brown sugar and salt. Whirl until nearly smooth.
• In a large mixing bowl, use a hand whisk or mixer to beat eggs and granulated sugar until thick and foamy. Stir in half the plum mixture. With a spatula, gently fold in remaining plum mixture and 1/2 cup chopped walnuts. Do not over mix. Pour into prepared pan.
• Arrange walnut halves evenly around edge. Sprinkle remaining 1/4 cup chopped walnuts in center. Bake 25-30 minutes or until the center feels set when gently touched. Cool completely before slicing. Serve room temperature or chilled.

HUNGARIAN CHOCOLATE WALNUT TORTE

Steps:

• Have all ingredients at room temperature. Line the bottom of an 8-inch square cake pan or a 9-inch spring form pan with parchment or wax paper. Preheat the oven to 350°F.
• In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat. Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup. Remove the pan from the heat and stir in the chocolate until melted and smooth. Set aside to cool.
• In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes. Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks. Add the cooled chocolate mixture and combine thoroughly.
• Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks. Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible.
• Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center. A wooden toothpick inserted 1 inch from the edge should come out clean.
• Remove the pan from the oven and let cool on a rack. When completely cool, unmold the cake by running a thin-bladed knife around the edges of the cake to release it from the pan (or release the spring form); invert onto a platter. Peel off the parchment paper. Serve the torte at room temperature.
• Glaze with the chocolate icing. Lay long strips of wax paper or foil on a cake plate or serving platter and place the cake on top. Pour the glaze over the top of the cake, letting it drip down the sides.
• Using a spatula, evenly spread the glaze over the top and sides. Now, pull out and discard the paper strips or foil strips--the plate will be clean and ready for serving. If you'd like, garnish with a few walnut halves attractively placed in the center of the cake. Refrigerate the cake for about an hour to set the glaze, but bring it to room temperature before serving.
• OR if desired, lightly dust with Passover confectioners' sugar. For a lovely, simple presentation, place a doily or a stencil-handmade by you or, even better, your children-over the torte, then sprinkle with the sugar. Carefully remove the doily or stencil.
• The plain or frosted torte is heavenly with generous dollops of whipped cream or vanilla ice cream.
• Passover Confectioners Sugar: In a blender, mini-food processor, or clean coffee grinder, whirl 1 cup minus 1/2 tablespoon regular granulated sugar until it is powdery. Place in a small bowl and stir in 1/2 teaspoon potato starch. Sift before using. (Recently commercial Passover confectioners' sugar, made without cornstarch, has appeared in some stores with large kosher-for-Passover sections. If available, by all means use it here.)
• Chocolate Icing: Melt the butter or margarine slowly in a heavy saucepan over very low heat. When half is melted, gradually whisk in the chocolate, stirring well as it melts. After all the chocolate has been added, stir in 2 tablespoons water and beat well until the glaze is completely smooth. Let the mixture cool about 5 minutes to thicken slightly.

CHOCOLATE-WALNUT TORTE (BON APPETIT MAY 2000)

Steps:

• Preheat oven to 350 F.
• Butter and flower 9-inch-diameter springform pan with 2 3/4-inch-high sides.
• Finely grind walnuts with 3 tablespoons sugar in processor.
• Using electric mixer, beat egg yolks with remaining 1/2 cup sugar in medium bowl until mixture is thick and pale and slowly dissolving ribbon forms when beaters are lifted, about 3 minutes. Beat in rum. Stir in walnut mixture and chocolate.
• Using electric mixer with clean dry beaters, beat egg whites and 1/8 teaspoon salt in large bowl until stiff but not dry. Fold beaten egg whites into chocolate-walnut mixture in 3 additions.
• Transfer batter to prepared pan. Bake until tester inserted into center of torte comes out clean, about 40 minutes. Cool rote in pan on rack. Run knife around sides of pan to loosen torte. Release pan sides; transfer to cake plate. Sift cocoa powder over, if desired. Serve at room temperature.

CHOCOLATE WALNUT TORTE

Steps:

• 1. Heat oven to 350 degrees F. Coat an 8-inch cake pan with nonstick cooking spray. Line bottom with waxed paper; spray paper. 2. In small bowl, whisk together flour, salt and baking soda; set aside. 3. Microwave chocolate and butter in a medium-size microwave-safe bowl for 1 minute, stirring halfway through; microwave another 15 seconds if necessary and stir until smooth. Whisk in sugar and vanilla, then stir in eggs, buttermilk and 2/3 cup of the walnuts until well blended. Stir in flour mixture until just combined. 4. Pour batter into prepared pan. Bake at 350 degrees F. for 60 to 65 minutes or until a toothpick inserted in the center tests clean. Remove to a wire rack and cool in pan 5 minutes, then invert pan onto wire rack and cool completely. Remove and discard wax paper. Glaze 5. Place chocolate in small bowl. Heat cream in a saucepan over medium heat until just simmering. Pour over chocolate. Let stand 4 minutes to melt; stir until smooth. 6. Place cake on wire rack over baking sheet. Pour glaze over cake; use spatula to smooth over top and sides. Pat remaining 1/3 cup walnuts around top. When glaze is firm, remove cake to a platter and serve.

CHOCOLATE-WALNUT TORTE

Steps:

• Heat over to 350°F. Place cooking parchment paper or waxed paper in bottoms of two 9-inch round cake pans. In medium bowl, mix walnuts, crushed cookies, brown sugar and butter until crumbly. Spread about 3/4 cup mixture in each pan; reserve remaining mixture.
• In large bowl, beat all cake ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour about 1 1/4 cups batter over topping in each pan; refrigerate remaining batter.
• Bake about 20 minutes or until tops spring back when touched lightly. Immediately remove from pans to cooling rack; peel off paper. Repeat with remaining topping mixture and batter. Cool completely.
• In chilled large bowl, beat whipping cream, granulated sugar and vanilla with electric mixer on high speed until stiff. Place 1 cake layer, walnut side up, on serving plate; spread with about 3/4 cup of the filling. Repeat with remaining layers and filling.
• Or place whipped cream for top layer in decorating bag fitted with star tip number 6. Pipe rosettes in center of cake; garnish with chocolate leaves. To make chocolate leaves, wash and dry leaves. In 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Using small brush, brush chocolate about 1/8 inch thick over backs of leaves. Refrigerate at least 1 hour until firm. Peel off leaves, handling as little as possible. Cover and refrigerate torte about 4 hours or until chilled. Store in refrigerator.