Chocolate Walnut Torte
Updated Oct. 12, 2023
- Total Time
- 1 hour 35 minutes
- Prep Time
- 20 minutes
- Cook Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 12eggs, separated
- 1cup sugar
- 8ounces semi-sweet chocolate, melted
- 8ounces walnuts, finely ground
- Pinch of salt
Nutritional analysis per serving (6 servings)
681 calories; 44 grams fat; 12 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 20 grams polyunsaturated fat; 63 grams carbohydrates; 5 grams dietary fiber; 55 grams sugars; 18 grams protein; 152 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Opt out or contact us anytime. See our Privacy Policy.
Opt out or contact us anytime. See our Privacy Policy.
Preparation
- Step 1
Preheat oven to 350 degrees.
- Step 2
Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer. Beat in the chocolate and fold in half the nuts. Set aside.
- Step 3
Beat the egg whites with the salt until very softly peaked, then gradually beat in the remaining sugar and continue beating until the egg whites hold firm peaks but are not dry.
- Step 4
Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites. Finally fold in the remaining nuts and the rest of the egg whites.
- Step 5
Spoon the mixture into an ungreased 10-inch tube pan. Place in the oven and bake 1 hour and 15 minutes.
- Step 6
Remove the cake from the oven and turn upside down on a rack or suspend, upside down, over the neck of a bottle, until completely cooled. Use a knife with a thin, stiff blade to loosen the cake from the pan by running the knife carefully and closely along the sides of the pan. Invert the cake onto a serving plate.
Private Notes
Comments
This cake is great for Passover, not too sweet and very fluffy. Maida Heatter’s recipes often have over estimated baking times, start checking this cake at 50 minutes, it definitely does not take more than an hour to bake. Also you can halve the recipe and use a 7” tube pan, definitely lime the bottom of the pan with parchment paper and bake for 25-30 minutes.
This cake is great- fluffy and flavorful! No one could believe it is flour free because it is very light textured. For easier removal, you can line the bottom of the tube pan with parchment paper. Once cake is cooled, run a knife around the sides of the pan and around the tube, use the tube to pull the cake out of the pan, remove the bottom and peel off the parchment paper. If you don’t use parchment paper on the bottom, you need to cut the buttom free with a thin knife.
Very disappointing. I was surprised about the no-grease pan and found that indeed it was impossible to remove the cake intact - I had to cut out pieces and scrape it up. I expected it to be very moist with 12 eggs, walnuts and chocolate but it was only okay, not particularly torte-like and maybe needed more chocolate but I wouldn't bother to make it again to see if that helps. I have frozen the leftovers in segments and will eat with strawberries and cream and that will help!
Advertisement