Best Walnut Tweed Torte Recipes

WALNUT TWEED TORTE

Steps:

• Put oven rack in middle position and preheat oven to 350°F.
• Insert bottom of springform pan upside down (so that turned-up edge faces down for easier removal of cake).
• Pulse walnuts with 3 tablespoons matzo cake meal in a food processor until nuts are finely chopped (be careful not to pulse to a paste). Add remaining 5 tablespoons matzo cake meal and pulse until mixture resembles a grainy flour.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at medium-high speed until they form soft peaks. Add 2/3 cup sugar a little at a time, beating until whites just hold stiff peaks.
• Beat together yolks and remaining 2/3 cup sugar with 1/2 teaspoon salt in a large bowl at medium-high speed until thick and pale, about 3 minutes in a standing mixer or about 5 minutes with a handheld. Fold in nut flour, then zest, juice, and vanilla. Fold grated chocolate into batter gently but thoroughly. Fold in one third of whites to lighten batter, then fold in remaining whites gently but thoroughly.
• Pour batter into ungreased springform pan, smoothing top, and bake until a wooden pick or skewer inserted in center comes out clean, 50 minutes to 1 hour. Cool in pan on a rack 15 minutes, then run a thin sharp knife between cake and side of pan. Remove side of pan and cool cake completely. Invert cake onto rack and run knife between cake and bottom of pan to remove bottom, then flip onto a plate.

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.