8 oz Ghirardelli Bittersweet
-Chocolate
3/4 c Butter
4 Eggs, separated
3/4 c Sugar, divided
1 ts Vanilla
1/4 c Unsifted flour
2/3 c Walnuts, ground
1 pn Cream of tartar
Yield: 12
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
butter, stirring constantly until smooth; set aside. Beat egg yolks for 1
to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate
mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until
foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks
form. Blend a fourth of the egg whites into the chocolate mixture; fold in
remaining egg whites. Pour into 9″ springform pan lined with parchment
paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate
from pan but center is still moist. Cool on rack. Remove torte from pan.
Frost with Cocolat Rum Glaze*.
* Separate recipe
Yields
12 Servings