Ingredients
8 oz ghirardelli bittersweet chocolate
3/4 cup butter
4 eggs, separated
3/4 cup sugar, divided
1 tsp vanilla
1/4 cup unsifted flour
2/3 cup walnuts, ground
1 pinch cream of tartar
Directions
Servings: 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
Source: Recipes from Ghirardelli Chocolate Company of San Francisco
From: Sallie Austin
Servings: 12 servings
Cocolat Walnut Torte Recipe brought to you by Recipe Ideas
Categories: Dessert; Nut
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, at least as far back into recorded history as ancient Egypt, and possibly even further. Having said that, sadly, these ancient recipes were just very simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe discovered, according to Professor Solomon Katz, are some ancient tablets in Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel blissful. As we move into Roman times around 25BC a roman called Apicius created some documents describing recipes prepared by his fellow Romans. In his publication, he recounts how the roman meals were divided into hors d`oeuvres, entrees and dessert, a style of dining still practiced today. This early Roman chef tells us how the early Romans made use of many spices and herbs, including some that we all recognise such as basil, mint and dill. During the following few centuries, the powerful and rich competed with each other to serve up the most exotic meals, and consequentially cooks and their recipes were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated years of their lives to collating, testing, and writing down popular recipes of the day. By the advent of the 1900s, cookbooks are in great demand, mostly as a result of better eduction, more free time and being a little richer. |
We hope you enjoy this Cocolat Walnut Torte recipe.
