Chocolate Walnut Torte
The taste of port pairs nicely with this dense and delicious torte.
Servings: 8
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 556 |
| pro | 8 g |
| total fat | 44 g |
| sat. fat | 21 g |
| carb | 32 g |
| fibre | 3 g |
| chol | 142 mg |
| sodium | 97 mg |
| % RDI: | - |
| calcium | 7% |
| iron | 14% |
| vit A | 23% |
| folate | 15% |
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8 oz (250 g) bittersweet chocolate, chopped
2/3 cup (150 mL) whipping cream
1/4 cup (50 mL) butter
3 eggs
1/3 cup (75 mL) granulated sugar
3 tbsp (50 mL) all-purpose flour
1/2 tsp (2 mL) vanilla
1 cup (250 mL) coarsely chopped walnut halves
Cream Topping:
3/4 cup (175 mL) whipping cream
4 tsp (20 mL) amaretto, Frangelico or brandy (or dash almond extract)
1 tbsp (15 mL) granulated sugar
1/4 cup (50 mL) coarsely chopped walnut halves
Preparation:
Grease 8-inch (2 L) springform pan; set aside.
In large heatproof bowl over saucepan of hot (not boiling) water, melt chocolate, cream and butter, stirring occasionally.
In separate bowl, whisk together eggs, sugar, flour and vanilla. Add chocolate mixture; stir just until combined. Fold in nuts. Scrape into prepared pan. Bake in centre of 275°F (140°C) oven until centre is firm to the touch, about 1 hour. Let cool in pan on rack for 15 minutes. Turn out onto serving plate; let cool. (Make-ahead: Cover and refrigerate for up to 2 days.)
Cream Topping: In bowl, whip cream, amaretto and sugar. Spoon onto each serving of torte. Garnish with walnuts.
Additional Information
Source
Canadian Living Magazine: November 2005
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