Hungarian Chocolate-Walnut Torte
Equipment
- 9 inch springform pan
- Parchment paper
- Stand mixer with paddle attachment
- Food processor
Ingredients
Cake
- ¾ cup granulated sugar plus 2 tbsps
- ½ cup water
- 6 ounces semisweet chocolate, cut into small pieces
- 6 large eggs, separated
- 6 ounces walnuts (1 ¾ – 2 cups)
- 3 tablespoons matzoh meal
Instructions
- Preheat over to 350° F.
Prepare pan
- Grease springform pan.
- Line pan with parchment paper and grease paper.
Prepare batter
- In saucepan, combine ½ cup sugar and ½ cup water.
- Bring to boil over medium heat, stirring constantly until sugar dissolves.
- Stir in chocolate and let cool.
- In mixer fitted with paddle, beat egg yolks until light and thickened, approx. 4 minutes.
- In food processor, use pulse to grind walnuts with remaining surage and matzo meal.
- Add nut mixture to egg yolks.
- Add cooled chocolate mixture. Combine thoroughly and transfer to large mixing bowl.
- Clean and dry mixer bowl.
- In mixer fitted with whisk, beat egg whites to stiff peaks.
- Gently fold whites into chocolate-nut mixture until no whites are visible.
- Pour batter into prepared pan.
Bake
- Bake 30 to 40 minutes, until puffed and almost set but still a little gooey in center. A wooden toothpick or cake tester inserted 1 inch from edge should come out clean.
- Cool in pan on rack.
- When completely cooled, unmold cake.
- If desired, dust with confectioners' sugar or glaze with chocolate icing.
Notes
Adapted from Hungarian Chocolate-Walnut Torte, Epicurious, by Jayne Cohen.