Ingredients
8 oz ghirardelli bittersweet chocolate
3/4 cup butter
4 egg separated
3/4 cup sugar, divided
1 tsp vanilla
1/4 cup unsifted flour
2/3 cup walnuts, ground
1 cream of tartar
1 chocolate rum glaze
4 oz ghirardelli bittersweet chocolate
2 tbsp butter
1 tbsp light corn syrup
1 tbsp dark rum (opt)
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-inch springform pan lined with
parchment paper. Bake at 375 F for 30 to 35 min or until sides start
to separate from pan but center is still moist. Cool on rack. Remove
torte from pan. Frost with Chocolate Rum Glaze.
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-down on a rack
over tray to catch excess glaze. Spread a very thin layer of glaze
over top and sides of torte to set surface. Chill 15 minutes to firm
glaze. Reheat remaining glaze to thin and pour over top and sides of
torte. When glaze is firm, remove cake from rack to large plate.
Decorate top and sides with shaved chocolate, if desired. For shiny
glaze, store cake at room temp until serving time.
This is from the back of the Ghirardelli Chocolate bar. There is a
cookbook offer on the package also: Over 150 pages filled with
delicious and original recipes. To order, send your name, address,
zip code and $7 check or money order payable to Ghirardelli and
addressed to:
Ghirardelli Chocolate Company 1111-139 th Avenue, San Leandro, CA
94578-2671 Please allow 6-8 weeks for delivery. Offer good only in the
United States.
Servings: 6 servings
Chocolate Walnut Torte Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
The History of Recipes
Experts have tracked the existence of recipes far back into the far past, certainly as far back into history as the ancient Egyptians, and possibly even further. In practice though, mostly, these early cook books were just very basic hieroglyphic or cunieform instructions for food preparation.
As we move into The time of the roman empire 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his scrolls, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvres, entrees and dessert, something we still use today. Additionally, he recounts how the ancient cooks were skilled in the use of a good variety of spices, including a few that are still present in modern kitchens like basil, mint and asafoetida. Over the next few centuries, the families of Europe competed to serve up the most exotic banquets, and as a result chefs and their recipes were greatly in demand. Notwithstanding that, it wasn`t until the 1800s that haute cuisine and recipe books rose to prominence. Mrs Beeton in the UK, and the equally famous Fannie Farmer in the USA, spent years to collecting, testing, and recording recipes that were common in the better off homes of the day. The introduction of television gave us TV cooks and the accompanying recipe books. Which pretty much brings us up to date and the internet revolution, allowing everyone to access thousands of recipes such as those found on this web site. |
We hope you enjoy this Chocolate Walnut Torte recipe.
