Try this Cocolat Walnut Torte recipe, or contribute your own.
Suggest a better descriptionServings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin
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Serving Size: 1 Serving (119g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 230 | ||
Calories from Fat: 178 (77%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.8g | 26 % | |
Saturated Fat 9.9g | 49 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 383mg | 118 % | |
Sodium 198.5mg | 7 % | |
Potassium 118.1mg | 3 % | |
Total Carbohydrate 2.5g | 1 % | |
Dietary Fiber 0.1g | 0 % | |
Sugars, other 2.4g | ||
Protein 10.8g | 15 % | |
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. |
Calories per serving: 230
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