Chocolate Walnut Torte #3

12 Servings

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Chocolate Walnut Torte #3 Ingredients

1 c Butter; softened	1 c Ghirardelli cocoa
1 1/3 c Sugar	1 3/4 c Sugar
1/2 c Ghirardelli cocoa	1/2 c Hot water
1 tb Cognac	1/2 c Milk
6 Eggs; separated	1 pn Salt
1 c Walnuts; finely ground	1 ts Vanilla
DARK COCOA SAUCE

Instructions for Chocolate Walnut Torte #3

From: waring@ima.infomail.com (Sam Waring) Date: Mon, 5 Jun 1995 04:37:38 GMT 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. Source: Recipes from Ghirardelli Chocolate Company of San Francisco, per Sallie Austin Krebs REC.FOOD.RECIPES ARCHIVES /DESSERTS From rec.food.cooking archives. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ChocolateCuisine: Uncategorized