Ingredients Jump to Instructions ↓

  1. 8 oz Ghirardelli Bittersweet

  2. -Chocolate

  3. 3/4 c Butter

  4. 4 Eggs, separated

  5. 3/4 c Sugar, divided

  6. 1 ts Vanilla

  7. 1/4 c Unsifted flour

  8. 2/3 c Walnuts, ground

  9. 1 pn Cream of tartar

Instructions Jump to Ingredients ↑

  1. Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9′

  2. springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*.

  3. * Separate recipe Source: Recipes from Ghirardelli Chocolate Company of San Francisco From: Sallie Austin


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