
Hungarian Chocolate-Walnut Torte
A delicious german dish. Perfect for vegetarians. Gluten-free friendly.
Total Time
134 min
Serves
8
Rating
0.0 (0)
Ingredients
- 3/4 cup sugar (if using half semisweet and half sweet chocolate) or 3/4 cup plus 2 tablespoons sugar (if using all semisweet chocolate)
- 6 ounces fine-quality chocolate
- preferably half dark sweet (sometimes labeled German's Sweet Chocolate)
- and half semisweet
- but all semisweet is also delicious; cut into small pieces
- 6 large eggs
- separated
- 6 ounces shelled walnuts (1 3/4 to 2 cups)
- 3 tablespoons matzoh meal
- Optional accompaniments: Passover Confectioners' Sugar (recipe below) or Chocolate Icing (recipe below); heavy cream
- freshly whipped to soft drifts and barely or very lightly sweetened; or vanilla ice cream
- Optional garnish: walnut halves
- 6 tablespoons (3/4 stick) unsalted butter or margarine
- 6 ounces fine-quality semisweet or bittersweet chocolate
- cut into small pieces
Instructions
- 1
Have all ingredients at room temperature.
- 2
Line the bottom of an 8-inch square cake pan or a 9-inch springform pan with parchment or wax paper.
- 3
Preheat the oven to 350°F.
- 4
In a heavy-bottomed 2-or 3-quart saucepan, combine 1/2 cup of the sugar and 1/2 cup water and bring to a boil, stirring constantly over medium heat.
- 5
Continue boiling and stirring until all the grains of sugar have completely dissolved and the mixture forms a simple syrup.
- 6
Remove the pan from the heat and stir in the chocolate until melted and smooth.
- 7
Set aside to cool.
- 8
In a large bowl, beat the egg yolks with an electric mixer until light and thickened, about 4 minutes.
- 9
Grind the walnuts with the remaining sugar and the matzoh meal in a food processor using the pulse motion and stir into the egg yolks.
- 10
Add the cooled chocolate mixture and combine thoroughly.
- 11
Using clean beaters, beat the egg whites in another bowl until they hold stiff peaks.
- 12
Gradually fold the whites into the chocolate-walnut mixture, incorporating them gently but thoroughly so that no whites are visible.
- 13
Pour the batter into the prepared pan and bake for 30 to 40 minutes, until puffed and almost set but still a little gooey in the center.
- 14
A wooden toothpick inserted 1 inch from the edge should come out clean.
- 15
Remove the pan from the oven and let cool on a rack.