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LOCATION: Recipes >> Dessert Recipes >> Walnut Torte 01

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CHOCOLATE WALNUT TORTE
Yield: 12 servings

1 cup butter, softened
1 1/3 cups sugar
1/2 cup Ghirardelli cocoa
1 T cognac
6 eggs, separated
1 cup walnuts, finely ground

1 3/4 cups sugar
1/2 cup hot water
1/2 cup milk
pinch salt
1 teaspoon vanilla

Heat oven to 325F. 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 indentation 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.

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