May 25, 2002

Ok, Scottie, here's the recipe. Don't abuse it. ;-)
 

CHOCOLATE WALNUT TORTE

This rich dense cake develops a fuller flavor if made one day ahead. Also, for people who are sensitive to walnuts, hazelnuts can be substituted.

2 cups Whole walnuts
6 1/2 oz Unsweetened chocolate (chips will work too)
7 Egg yolks
1 cup White or bakers sugar
1/2 cup Softened unsalted butter (plus some more to butter spring form)
Powdered sugar

Preheat oven to 350 F.

Butter the bottom of an 8-inch spring form pan and line it with parchment paper. Lightly butter and flour the paper and the sides of the pan.

In a food processor or blender, grind walnuts and chocolate to a medium fine consistency.

In a medium mixer bowl, beat egg yolks and sugar until light and fluffy. Add the butter, softened to room temperature, and beat until smooth.

Add the walnut-chocolate mixture and beat until well-blended. The batter will be very dense; scrape it into the prepared pan.

Bake the cake in the lower third of the oven for 45 minutes, or until a skewer inserted in the center emerges clean.

Let the cake cool in the pan for a few minutes. *Carefully* remove it from the pan and place on a serving plate. Let cool completely.

Just before serving, sift powdered sugar over the top.

GOT MILK?