Chocolate Torte

I'm cheffing a dinner party Saturday night for 10 people and needed to test the dessert I plan to serve. A chocolate torte. Last night was our monthly knitting night so I took the cake there to get the girls to taste it and give their opinions.....the cake got a thumbs up!

This recipe is quite simple and didn't take a lot of time to prepare. But it turned out like I hoped, moist and chocolatey. You use bittersweet chocolate, chopped and melted. Eggs, separated and the egg whites beaten and folded in, nuts, butter, and a little bit of sugar.


Then, bake for about 40 minutes.


When the cake was done, I was running late so I don't have a picture of the whole cake, but here's a slice ready to be served.



Saturday night, I'll also make a fruit syrup to go with the cake and to decorate each plate.

Thanks to all the girls at knitting night last night for being my guinea pigs and giving the thumbs up on this dessert!

Here's the recipe:

Capri Chocolate Torte

1 1/2 cups walnuts
1/3 cup all purpose flour
8 ounces bittersweet chocolate, chopped
1/2 cup butter, room temperature
14 tablespoons sugar
7 large eggs, separated, room temperature

Preheat oven to 350 degrees, rack in the middle. Butter a 9-inch springform pan, line with wax paper. Finely grind walnuts with flour in processor, set aside. Stir chocolate in top of double boiler over simmering water til melted and smooth. Remove chocolate from over water and cool slightly.

Beat butter and 7 tablespoons sugar until light and fluffy. Beat in melted chocolate. Add egg yolks one at a time, beating well after each. Mix in ground walnut mixture.

Beat egg whites in another bowl until beginning to form soft peaks. Gradually add 7 remaining tablespoons sugar. Beat to soft peaks. Stir 1/4 whites into batter, then fold in remaining whites

Bake about 40 minutes. Cool 10 minutes on rack. Run knife around sides to loosen cake. Release pan sides and cool completely. Transfer to cake platter.