Chocolate Plum Walnut Torte Recipes

CHOCOLATE WALNUT TORTE

Steps:

• In a cuisinart, pulse the chocolate until it becomes a coarse mixture, the consistency of gravel.
• Pulse in the walnuts, briefly, until they are coarsely chopped -bigger chunks than the chocolate.
• In a large bowl, beat the egg yolks until pale in color, then gradually beat in the agave.
• In a separate large bowl, beat the egg whites to stiff peaks, then beat in the salt.
• Fold the chocolate-walnut mixture into the egg yolk mixture.
• Then fold the egg whites into the egg yolk mixture.
• Place in a well greased 9-inch springform pan.
• Bake at 350° for 20 minutes, then turn the oven off and leave in for 10 more minutes, until firm to the touch and golden around the edges.
• Cool in the pan, then serve.

CHOCOLATE WALNUT TORTE

Steps:

• Preheat oven to 325°F.
• Combine and set aside: crackers, nuts, chips and baking powder.
• With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
• Fold in cracker mixture, gently but well.
• Pour into ungreased 9-inch pie pan.
• Bake at 325° for 25-30 minutes.
• Cool completely.
• • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
• Place bowl in fridge while pie bakes.
• Once pie is cool, whip topping to stiff peaks.
• Spread on pie leaving 1-inch band around edge (for looks).
• Sprinkle with chopped nuts, or shaved chocolate.
• Chill overnight.

CHOCOLATE PLUM AND WALNUT TORTE

Steps:

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