Chocolate and Walnut Torte
Ingredients
- 1 cup (250 mL) icing sugar
- 2/3 cups (175 mL) unsalted butter, softened
- 6 oz (175 g) bittersweet chocolate, melted and slightly cooled
- 6 eggs, separated
- 2 tbsp (30 mL) brandy
- 1-1/2 cups (375 mL) ground walnuts
- 1/3 cup (75 mL) all-purpose flour
- 1 tsp (5 mL) baking powder
- pinch cream of tartar
- 1/4 cup (60 mL) apricot jam
- Chocolate Glaze:
- 3-1/2 oz (100 g) milk chocolate, chopped
- 3-1/2 oz (100 g) bittersweet chocolate, chopped
- 1/3 cup (75 mL) whipping cream
- 3 tbsp (45 mL) unsalted butter
- 2 tbsp (30 mL) corn syrup
- Glazed Walnuts:
- 1/3 cup (75 mL) granulated sugar
- small pinch salt
- 16 walnut halves, lightly toasted
Preparation
Beat sugar and butter until light and creamy; beat in chocolate. Beat in egg yolks, 1 at a time. Beat in brandy.
Whisk together walnuts, flour and baking powder; mix into batter.
Beat egg whites and cream of tartar until stiff but not dry; fold into batter.
Divide into 2 ungreased parchment paper-lined 9-inch/23 cm round cake pans, smoothing tops.
Bake in 325°F/160°C oven until tester inserted in centre comes out clean and dry, 30 to 35 minutes. Let cool on racks for 10 minutes. Remove from pans; peel off paper. Let cool completely on racks.
Heat apricot jam and smooth over top of 1 layer; top with other layer and place on rack set over waxed paper.
Glazed Walnuts: In small saucepan, bring sugar, salt and 1/4 cup/60 mL water to boil, stirring until sugar is dissolved.
Add walnuts. Boil over high heat, swirling pan but not stirring, for 2 minutes or until sugar syrup just begins to colour.
Remove walnuts immediately from syrup. Arrange on parchment paper-lined baking sheet. Bake in centre of 375°F/190°C oven until sugar is glazed and walnuts are toasted, 8 minutes. When cool enough to handle, break off any excess sugar at edges. Let cool completely.
Chocolate Glaze: In heatproof bowl set over saucepan of barely simmering water, melt together milk chocolate, bittersweet chocolate, cream, butter and corn syrup; stir until smooth.
Pour Chocolate Glaze over cake; smooth. Arrange Glazed Walnuts around edge of cake top. Let cool in cool room or refrigerator until chocolate sets, about 2 hours.
Makes 16 slices.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...