Ingredients:
1 cup walnuts, chopped fine
1 cup graham cracker crumbs
3 Tbsp unsalted butter, melted
2 Tbsp sugar
16 oz Baker's semi-sweet chocolate squares
1 cup whipping cream
6 eggs
1 tsp vanilla
1/3 cup flour
1/4 cup sugar
Whipped cream and chocolate shavings for garnish
Instructions:
Butter a 9-inch springform pan. In a large bowl, mix nuts, graham cracker crumbs, melted butter, and 2 tablespoons sugar. Press onto bottom and 1 1/2-inches up sides of pan.
In a saucepan, combine chocolate and whipping cream. Stir over low heat until chocolate is melted. Remove from heat. Transfer to extra large mixing bowl.
In a separate bowl, beat eggs with electric mixer on low speed till well mixed. Add the flour, sugar, and vanilla. Beat on high speed till slightly thickened, about 10 minutes. Stir about 1/3 of the egg mixture into the chocolate mixture to lighten. Then fold all the chocolate mixture into the egg mixture. Turn into pan.
Bake in a 325 degree oven for 45 minutes until cake is slightly puffed on the outer third of the top. Cool for 30 minutes. Remove sides of pan and cool completely, 3 to 4 hours more. This torte is very rich. Serve at room temperature with whipped cream and chocolate shavings.
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Whether you’re hosting a formal get-together or need a quick brunch idea, this book will spark your imagination and your appetite.
