Ingredients
1 cup butter, softened
1 1/3 cup sugar
1/2 cup ghirardelli cocoa
1 tbsp cognac
6 eggs, separated
1 cup walnuts, finely ground
DARK COCOA SAUCE
1 cup ghirardelli cocoa
1 3/4 cup sugar
1/2 cup ; water, hot
1/2 cup milk
1 pinch salt
1 tsp vanilla
Directions
Heat oven to 325-F. Cream butter with sugar. Mix in cocoa and cognac.
Beat egg yolks until fluffy; add to cocoa mixture and beat two
minutes on medium. Mix in walnuts. Beat egg whites until soft peaks
form. Stir 1/3 beaten egg whites into chocolate mixture to lighten;
fold in remain- der. Spread into buttered 8" springform pan. Bake at
325 F for about 1 hour or until firm in the center. Cool in pan
before removing. (Cake will sink in the center.) Spread Cocoa Whipped
Cream into indent-ation in center of cake. Top with Dark Cocoa Sauce,
if desired.
Sauce: In small heavy saucepan, blend cocoa with sugar. Stir in hot
water and mix until smooth. Add milk and salt. Heat to boiling; cook
for 2 minutes. Cool. Stir in vanilla. Serve over ice cream, cake or
other desserts.
Servings: 12 servings
Chocolate Walnut Torte 2 Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Nut
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We hope you enjoy this Chocolate Walnut Torte 2 recipe.
