Chocolate Walnut Torte

1. 1

   Preheat oven to 350 degrees.

2. 2

   Beat the egg yolks with half cup of the sugar until well blended, about 2 minutes at high speed in an electric mixer.

3. 3

   Beat in the chocolate and fold in half the nuts.

4. 4

   Set aside.

5. 5

   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.

6. 6

   Stir a little of the egg whites into the chocolate mixture, then gently fold in about half the remaining egg whites.

7. 7

   Finally fold in the remaining nuts and the rest of the egg whites.

8. 8

   Spoon the mixture into an ungreased 10-inch tube pan.

9. 9

   Place in the oven and bake 1 hour and 15 minutes.

10. 10

    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.

11. 11

    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.

12. 12

    Invert the cake onto a serving plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.