Chocolate Walnut Torte Bon Appetit May 2000 Recipes

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HUNGARIAN CHOCOLATE-WALNUT TORTE



Hungarian Chocolate-Walnut Torte image

Provided by Jayne Cohen

Categories     Mixer     Chocolate     Dessert     Passover     Valentine's Day     Walnut     Kosher     Kosher for Passover     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free

Yield Makes about 10 servings

Number Of Ingredients 10

3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
6 ounces fine-quality chocolate, preferably half dark sweet (sometimes labeled German's Sweet Chocolate), and half semisweet, but all semisweet is also delicious; cut into small pieces
6 large eggs, separated
6 ounces shelled walnuts (1 3/4 to 2 cups)
3 tablespoons matzoh meal
Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream, freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
Optional garnish: walnut halves
Chocolate icing:
6 tablespoons (3/4 stick) unsalted butter or margarine
6 ounces fine-quality semisweet or bittersweet chocolate, cut into small pieces

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



Chocolate-Walnut Torte image

Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h20m

Yield 16

Number Of Ingredients 20

1 1/2 cups chopped walnuts
1 1/2 cups crushed vanilla wafer cookies (38 cookies)
1 cup packed brown sugar
1 cup butter or margarine, melted
2 1/4 cups Gold Medal™ all-purpose flour
1 2/3 cups granulated sugar
2/3 cup unsweetened baking cocoa
1 1/4 teaspoons baking soda
1 teaspoon salt
1/4 teaspoon baking powder
3/4 cup shortening
1 1/4 cups water
1 teaspoon vanilla
2 eggs
1 1/2 cups whipping cream
3 tablespoons granulated sugar
1 teaspoon vanilla
5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
1/4 cup semisweet chocolate chips or 1 oz semisweet baking chocolate
1/2 teaspoon shortening

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.

Nutrition Facts : Calories 610, Carbohydrate 62 g, Cholesterol 50 mg, Fiber 3 g, Protein 6 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 440 mg

CHOCOLATE ALMOND TORTE



Chocolate Almond Torte image

Categories     Cake     Chocolate     Dessert     Bake     Almond     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     Kosher

Yield Makes 12 servings

Number Of Ingredients 9

1 1/2 cups blanched slivered almonds
1 cup sugar
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
5 large eggs, separated
1/2 teaspoon almond extract
1/2 teaspoon grated lemon peel
1/2 cup (1 stick) unsalted butter, melted, cooled
1/4 teaspoon salt
Powdered sugar

Steps:

  • Preheat oven to 350°F. Butter 10-inch-diameter springform pan with 2 3/4-inch-high sides. Combine almonds and 1/3 cup sugar in processor. Blend until almonds are very finely ground. Transfer almond mixture to medium bowl; do not clean processor. Add chocolate and 1/3 cup sugar to processor. Blend until chocolate is finely ground but not beginning to clump, about 45 seconds; stir into almond mixture. Using electric mixer, beat egg yolks and remaining 1/3 cup sugar in large bowl until mixture falls in heavy ribbon when beaters are lifted, about 5 minutes. Beat in almond extract and lemon peel. Fold in chocolate-almond mixture, then butter.
  • Using clean dry beaters, beat egg whites and salt in another large bowl until stiff but not dry. Fold whites into chocolate batter in three additions. Transfer batter to prepared pan.
  • Bake cake until tester inserted into center comes out with moist crumbs attached, about 40 minutes. Cool cake completely in pan on rack. (Can be made 1 day ahead. Cover; store at room temperature.) Cut around pan sides to loosen; release sides. Sift powdered sugar over cake.

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Make and share this Chocolate Walnut Torte recipe from Food.com.

Provided by Iron Bloomers

Categories     Pie

Time 55m

Yield 1 nine inch pie, 6 serving(s)

Number Of Ingredients 10

30 Ritz crackers, crushed fine
3/4 cup broken walnuts
1 cup mini chocolate chip
2 teaspoons baking powder
3 egg whites, room temperature
1 cup sugar
1 (2 ounce) envelope Dream Whip
2 tablespoons unsweetened cocoa (Hershey's)
2 tablespoons sugar
1/2 cup milk, very cold

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.

Nutrition Facts : Calories 538.8, Fat 26.6, SaturatedFat 10.7, Cholesterol 2.9, Sodium 297.9, Carbohydrate 75.4, Fiber 3.6, Sugar 60, Protein 7.9

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Food Network

Categories     dessert

Time 1h10m

Yield 8 to 12 servings

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

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.

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Food Network

Categories     dessert

Time 1h13m

Yield 8 to 12 servings

Number Of Ingredients 12

8 ounces (2 sticks) unsalted butter, plus extra for pan
1/2 cup matzo cake meal, plus extra, for flouring the pan
8 ounces semisweet chocolate
5 eggs
3 egg yolks
3 tablespoons sugar
7 ounces (about 2 1/3 cups) finely ground walnuts
1/2 cup egg whites (from about 4 eggs)
1/2 cup sugar
8 ounces (2 sticks) cold unsalted butter, cut into pieces
1 ounce unsweetened chocolate, melted
2 teaspoons cold brewed coffee

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.

CHOCOLATE WALNUT TORTE



Chocolate Walnut Torte image

Provided by Florence Fabricant

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 5

12 eggs, separated
1 cup sugar
8 ounces semi-sweet chocolate, melted
8 ounces walnuts, finely ground
Pinch of salt

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.

Nutrition Facts : @context http, Calories 681, UnsaturatedFat 30 grams, Carbohydrate 63 grams, Fat 44 grams, Fiber 5 grams, Protein 18 grams, SaturatedFat 12 grams, Sodium 176 milligrams, Sugar 55 grams, TransFat 0 grams

CHOCOLATE PLUM AND WALNUT TORTE



Chocolate Plum and Walnut Torte image

Categories     Chocolate     Fruit     Dessert     Bake     Plum     Walnut     Fall     Bon Appétit

Yield Serves 8

Number Of Ingredients 14

Cake
8 ounces semisweet chocolate, chopped
1/2 cup (1 stick) unsalted butter, cut into 8 pieces, room temperature
2/3 cup sugar
3 eggs
1/2 cup cake flour
3/4 cup chopped walnuts (about 3 ounces)
Glaze
3 tablespoons whipping cream
3 tablespoon slivovitz or other brandy
1 tablespoon light corn syrup
5 1/2 ounces semisweet chocolate, chopped
1/3 cup plum jam or apricot preserves
1/2 cup chopped walnuts

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 AND PRUNE FUDGE TORTE



Chocolate, Walnut and Prune Fudge Torte image

Categories     Cake     Chocolate     Dessert     Bake     Passover     Prune     Walnut     Kosher     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free

Yield Serves 16

Number Of Ingredients 17

Cake
Unsweetened cocoa powder
1 1/2 cups diced pitted prunes (about 8 ounces)
1 cup prune juice
1 cup (2 sticks) unsalted margarine
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
3/4 cup unsweetened cocoa powder
1 cup coarsely chopped toasted walnuts (about 4 ounces)
8 large eggs, room temperature
2 large egg yolks
1 3/4 cups sugar
Pinch of salt
Glaze
1 cup prune juice
1/4 cup (1/2 stick) unsalted margarine
10 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
24 walnut halves

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



Chocolate Walnut Torte image

This gluten-free flourless torte is another less expensive way to make higher-protein, lower glycemic desserts. View the full recipe and post: http://www.elanaspantry.com/chocolate-walnut-torte/

Provided by Elanas Pantry

Categories     Dessert

Time 40m

Yield 1 torte, 4-6 serving(s)

Number Of Ingredients 5

5 eggs, separated
1/2 cup agave nectar
1/2 teaspoon celtic sea salt
1 cup dark chocolate, 73%
2 cups walnuts

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 (BON APPETIT MAY 2000)



Chocolate-Walnut Torte (Bon Appetit May 2000) image

Number Of Ingredients 7

1 cup walnuts, lightly toasted
1/2 cup sugar
3 tablespoons sugar
5 large eggs, separated
2 tablespoons dark rum
6 ounces bittersweet chocolate, finely chopped
1/8 teaspoon salt

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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2020-05-06 Ingredients. 2 cups whole walnuts. 6 1/2 oz unsweetened chocolate. 7 egg yolks. 1 cup sugar. 1/2 cup + 5 Tbsp unsalted butter. powdered sugar. Instructions
From spiritedtable.com


DATE, WALNUT AND CHOCOLATE TORTE | RECIPE | CHOCOLATE TORTE, TORTE ...
Jul 14, 2019 - Sweet chewy dates, crunchy walnuts, and smooth rich dark chocolate. This torte is a little slice of food heaven.
From pinterest.ca


CHOCOLATE WALNUT TORTE | RECIPE | CHOCOLATE RECIPES, WALNUT TORTE ...
Mar 23, 2014 - This torte is a light and chocolatey for dessert. Perfect for entertaining and easily made the day before.
From in.pinterest.com


CHOCOLATE WALNUT TORTE - EAT, LIVE, RUN
2010-12-22 Chocolate Walnut Torte. makes one nine inch torte. 2 egg whites. 1 cup granulated sugar. 20 saltines, crushed. 2 cups heavy cream. 1/4 cup granulated sugar. 3 T …
From eatliverun.com


RECIPES > CHOCOLATE > HOW TO MAKE CHOCOLATE WALNUT TORTE
Chocolate Rum Glaze In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth. Remove from heat. Stir in corn syrup and rum. Place torte upside …
From mobirecipe.com


CHOCOLATE WALNUT TORTE RECIPE - BAKERRECIPES.COM
2017-02-02 What Makes This Chocolate Walnut Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before …
From bakerrecipes.com


CHOCOLATE WALNUT TORTE - CANADIAN LIVING
2006-10-16 In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, cream and butter, stirring occasionally. In separate bowl, whisk together eggs, sugar, flour and vanilla. Add chocolate mixture; stir just until combined. Fold in nuts. Scrape into prepared …
From canadianliving.com


CHOCOLATE-WALNUT TORTE | RECIPE | WALNUT TORTE RECIPE, NUTTY …
Jun 28, 2015 - Layer upon layer of rich dark cocoa cake filled with light and fluffy whipped cream, this chocolate-walnut torte is a chocolate lover's dream! Jun 28, 2015 - Layer upon layer of …
From pinterest.com


CHOCOLATE WALNUT TORTE RECIPE - BAKER RECIPES®
2005-09-21 What Makes This Chocolate Walnut Torte Recipe Better? The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before …
From bakerrecipes.com


BEST TARTE AU CHOCOLAT RECIPES - FOOD NETWORK CANADA
2012-06-28 Step 1. For the pastry, beat the butter and icing sugar until smooth, then add the egg yolks all at once and beat until well combined. Step 2. In a separate bowl, sift the flour, …
From foodnetwork.ca


CHOCOLATE WALNUT TORTE - STEFFANIE AT HOME
2021-02-06 Melt the chocolate and butter in a bowl over the simmering water. Stirring until the chocolate is glossy and smooth. Set aside to cool for 5 minutes. In a large mixing bowl, whisk …
From steffaniebusseyathome.com


ASTRAY RECIPES: CHOCOLATE WALNUT TART - BON APPETIT
FOR FILLING: Preheat oven to 350'F. Stir unsalted butter and chopped chocolate in heavy medium saucepan over low heat until melted and smooth. Remove from heat. Whisk eggs, ¼ …
From astray.com


DOUBLE CHOCOLATE TORTE RECIPE - BON APPéTIT
2000-11-30 Step 1. Preheat oven to 325°F. Butter 10-inch-diameter springform pan; dust with sugar. Melt chocolate and butter in heavy large saucepan over low heat, stirring constantly. …
From bonappetit.com


CHOCOLATE WALNUT TORTE | GOURMANDE IN THE KITCHEN | RECIPE
May 19, 2018 - This rich, chocolatey, naturally gluten-free, flourless chocolate walnut torte is made easily in the food processor! May 19, 2018 - This rich, chocolatey, naturally gluten-free, …
From pinterest.com


BON APPéTIT COVER CAKE - DOUGHMESSTIC
2011-01-10 Position rack in center of oven and preheat to 350°F. Butter and flour three 9-inch-diameter cake pans with 11/2-inch-high sides. Line bottom of each cake pan with waxed …
From doughmesstic.com


FLOURLESS CHOCOLATE WALNUT TORTE | WALNUT TORTE RECIPE, FLOURLESS ...
Sep 28, 2014 - Flourless Chocolate Walnut Torte - This recipe is so easy to make and extremely decadent, rich, and a crowd pleaser. Sep 28, 2014 - Flourless Chocolate Walnut …
From pinterest.ca


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