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Name: Capri Chocolate Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 1 1/2 c Walnuts; (about 7 ounces); 1/3 c All purpose flour; Powdered sugar; ; semisweet; ; chocolate,chopped; 7 lg Eggs; separated, room; 14 tb Sugar; 8 oz Bittersweet; (not; 1/2 c Unsalted butter; room; ; stick); ; temperature

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INGREDIENTS

1 1/2 c Walnuts; (about 7 ounces)
1/3 c All purpose flour
Powdered sugar
; semisweet
; chocolate,chopped
7 lg Eggs; separated, room
14 tb Sugar
8 oz Bittersweet; (not
1/2 c Unsalted butter; room
; stick)
; temperature

Servings

INSTRUCTIONS

Position rack in center of oven and preheat to 350F. Butter 9-inch-diameter springform pan with 3-inch-high sides. Line bottom with waxed paper round. Finely grind walnuts with flour in processor; set aside. Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove chocolate from over water. Cool chocolate slightly. Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at a time, beating well after each addition. Continue beating until smooth and light, about 3 minutes. Mix in ground walnut mixture. Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks. Gradually add remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of whites into batter to lighten. Fold in remaining whites. Pour batter into prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Release pan sides and cool cake completely (cake may fall as it cools). (Can be prepared 2 days ahead. Cover and let stand at room temperature.) Transfer cake to platter. Sift powdered sugar over cake. Cut into wedges and serve. Serves 10. Bon Appetit May 1995 Per serving: 3087 Calories (kcal); 229g Total Fat; (64% calories from fat); 85g Protein; 201g Carbohydrate; 1557mg Cholesterol; 404mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 11 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 39 1/2 Fat; 11 1/2 Other Carbohydrates Converted by MM_Buster v2.0n.

NOTES

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Capri Chocolate Torte

1 1/2 c Walnuts; (about 7 ounces)
1/3 c All purpose flour
 Powdered sugar
 ; semisweet
 ; chocolate,chopped
7 lg Eggs; separated, room
14 tb Sugar
8 oz Bittersweet; (not
1/2 c Unsalted butter; room
 ; stick)
 ; temperature

Position rack in center of oven and preheat to 350F. Butter  9-inch-diameter springform pan with 3-inch-high sides. Line bottom  with waxed paper round. Finely grind walnuts with flour in processor;  set aside. Stir chocolate in top of double boiler over simmering  water until melted and smooth. Remove chocolate from over water. Cool  chocolate slightly.    Using electric mixer, beat butter and 7 tablespoons sugar in large  bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at  a time, beating well after each addition. Continue beating until  smooth and light, about 3 minutes. Mix in ground walnut mixture.    Using electric mixer fitted with clean dry beaters, beat whites in  another large bowl until beginning to form soft peaks. Gradually add  remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of  whites into batter to lighten. Fold in remaining whites.    Pour batter into prepared pan; smooth top. Bake until tester inserted  into center comes out with some moist crumbs attached, about 40  minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around  pan sides to loosen cake. Release pan sides and cool cake completely  (cake may fall as it cools). (Can be prepared 2 days ahead. Cover and  let stand at room temperature.)    Transfer cake to platter. Sift powdered sugar over cake. Cut into  wedges and serve.    Serves 10.    Bon Appetit May 1995        Per serving: 3087 Calories (kcal); 229g Total Fat; (64% calories from  fat); 85g Protein; 201g Carbohydrate; 1557mg Cholesterol; 404mg  Sodium Food Exchanges: 1 1/2 Grain(Starch); 11 1/2 Lean Meat; 0  Vegetable; 0 Fruit; 39 1/2 Fat; 11 1/2 Other Carbohydrates      Converted by MM_Buster v2.0n.

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Nutrition

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Serving Size: 1 Serving (809g)
Recipe Makes: 1 servings

Calories: 2243
Calories from Fat: 4 (0%)

Amt Per Serving		% DV

	Total Fat 0.4g	1 %
	Saturated Fat 0.1g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.2g
Cholesterol 0mg		0 %
Sodium 1mg		0 %
Potassium 54.7mg		1 %
Total Carbohydrate 572.1g		168 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 571g
Protein 4.2g		6 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 2243

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