-
1
Preheat oven to 350F.
-
2
Butter 8-inch-diameter cake pan with 2-inch-high sides.
-
3
Line bottom with parchment; butter paper.
-
4
Dust pan with flour.
-
5
Melt chocolate in top of double boiler over simmering water.
-
6
Remove from over water.
-
7
Add butter 1 piece at a time, mixing until melted and smooth.
-
8
Mix in sugar.
-
9
Mix in eggs 1 at a time.
-
10
Add flour, then walnuts and stir to combine.
-
11
Transfer batter to prepared cake pan.
-
12
Bake just until springy to touch, about 45 minutes.
-
13
Cool cake in pan on rack 15 minutes.
-
14
Turn out onto rack, remove paper and cool completely.
-
15
Bring whipping cream, slivovitz and light corn syrup to simmer in heavy medium saucepan.
-
16
Reduce heat to low.
-
17
Add semisweet chocolate and whisk until melted and smooth.
-
18
Let glaze stand until cool but still pourable, whisking occasionally.
-
19
Place cake on serving platter.
-
20
Slide waxed paper under edges.
-
21
Spread jam over top.
-
22
Pour glaze over top and sides of cake.
-
23
Smooth top and sides with spatula.
-
24
Sprinkle walnuts in 1-inch border around top edge.
-
25
Let stand until glaze sets.
-
26
(Torte can be prepared 1 day ahead.
-
27
Cover tightly and refrigerate.
-
28
Bring to room temperature before serving.)
