Small Walnut Torte (serves 6-8)
5 oz (1.25 c walnuts), finely ground
3 T cornstarch
1/2 t powder
1/2 c sugar
1 T lemon juice
4 whites, beaten until stiff
1/8 t salt
6 oz (168 g) semisweet chocolate, melted
1 stick butter
Preheat oven to 350. Butter two 8" round pans, line, butter and
dust with breadcrumbs.
Combine walnuts, cornstarch and baking powder in a bowl.
Beat together egg yolks and sugar for 10 minutes on high. Stir in
nuts, salt and lemon juice.
Stir a bit of white into yolks, then fold in rest in 4-5 additions
Spread into pans and bake for 25-30 minutes or until top springs
back and comes away from sides stand a few minutes, invert, remove
paper, invert, cool on rack.
Cream butter. Add egg and chocolate, and beat, scraping, until
very smooth and slightly lightened in color.
Ice torte. Serve chilled.