Chocolate Nut Torte Recipe

From Dorothy McNett's Recipe Book.

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Chocolate Nut Torte

From Dorothy McNett's recipes at

1 tablespoon unsalted butter, softened
1 cup finely chopped nuts (pecans, walnuts, decide!)

1 package 12 oz. extra dark baking chocolate chips (2 cups)
1 cup heavy whipping cream
1/4 cup raw sugar
2 tablespoons vanilla, or liqueur such as Grand Marnier or port
6 large eggs (room temperature is best for beating)

Preheat oven to 350 degrees. Spread the soft butter over the bottom of a 9 or 10 inch springform pan. Sprinkle evenly with the chopped nuts and set aside. In a glass measuring cup or bowl, melt the chocolate in microwave 1 minute. Stir and add 30 seconds, stir. Add 30 seconds more to finish the melting. Stir and set aside. Whip the cream, and then whip in the sugar and vanilla. Set aside. Crack eggs into batter bowl. Use electric beater and beat them until stiff and fluffy. (Having them at room temperature allows them to beat up a bit better than directly out of the refrigerator, but either way just get them nice and fluffy.) Slowly beat in the melted chocolate. Remove beater, and with a spoon or spatula, gently fold the whipped cream mixture into the chocolate mixture. Carefully pour into the prepared pan. Bake 40 - 45 minutes, until center is set. Let cool on a rack. When ready to serve, remove the outer ring of the pan. Slice and serve. Sometimes the nuts need to be scraped off the bottom and then sprinkled over as a garnish! Just eat and enjoy!

Recipe created 2014-09-02.

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