CHOCOLATE-WALNUT TORTE (BON APPETIT MAY 2000)
Number Of Ingredients 7
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.
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