CHOCOLATE WALNUT TORTE

This  rich, dense, fudge cake tops our list of FAVORITE desserts. It was a favorite as a dessert when we did cooking classes around the state and continues to be a favorite with our at-home guests. The recipe is from Jennifer Kassebaum. 

CHOCOLATE WALNUT TORTE    Serves 10-12.    

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 tablespoon rum

2 tablespoons vanilla

1/4 teaspoon salt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish if desired. 

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
   
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
   
6. Pour batter into pan. 
   
   
   
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
   
10. Remove from heat. Add chocolate and whisk until melted and smooth.  
    
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo below); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top. (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
    
    
    
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.
    
    
    

Recipe without photos . . .

CHOCOLATE WALNUT TORTE    Serves 10-12   

4 oz unsweetened chocolate  or 3/4 cup unsweetened cocoa powder. + 1/4 cup vegetable oil

2 sticks butter (1 cup or 1/2 lb.)

4 large eggs

2 cups granulated sugar

1 cup unsifted all-purpose flour

1 bablespoon rum

2 teaspoons vanilla

1/4 teaspoonsalt

2 cups walnut halves (amount can be reduced to 1 cup)

 

Ganache

1/2 cup whipping cream

1/2 cup dark corn syrup

9 ounces bittersweet (not unsweetened) or semisweet chocolate, finely chopped

    (1 1/3 cup + heaping 2 1/2 T.)

12 perfect walnut halves for garnish, if desired

1. Totre Preheat oven to 350.  Grease a 8” or 9” cake pan with shortening, and line pan with circle of greased parchment paper.  
2. Melt chocolate with butter over low heat (or in double boiler or in microwave on med-high heat for 60-95 seconds.)  Set aside.
3. Place eggs in large mixing bowl with sugar and beat with whisk until just blended and smooth. Do not over beat. 
4. Stir in the chocolate mixture and add flour, vanilla, salt and rum; mix well.  
5. Fold in nuts.
6. Pour batter into pan. 
7. Bake 40-45 minutes. 
8. Cool in pan 10 minutes, then turn out and remove parchment paper.  Ice the cake while still warm.
9. Glaze: Bring cream and corn syrup to simmer in medium saucepan. 
10. Remove from heat. Add chocolate and whisk until melted and smooth. 
11. Place cake on rack set over baking sheet, or simply place on cake plate with strips of wax paper underneath (see photo above); once cake is frosted, gently pull out the wax paper strips. Spread 1/2 cup glaze smoothly over top and sides of cake. Freeze until almost set, about 3 minutes. Pour remaining glaze over cake; smooth sides and top.  (Note: If allowed to set for awhile, the ganache will thicken up and is not so runny. I've also just refrigerated the cake, rather than put it in the freezer, and then added another layer of ganache. I've never used all of the ganache but that's my preference. I refrigerate the extra and use it to make truffles, or it can be reheated and used as spreadable ganache.)
12. Placecake on platter. Chill until glaze is firm, about 1 hour. (Can be made 1 day ahead. Cover with cake dome; store at room temperature.) 
13. Garnish with walnut halves (if desired). Serve at room temperature.