Zutaten für Chocolate Walnut Torte With Rich Ganache
- Semisweet Chocolate
- Walnut Pieces
- All Purpose Flour
- Unsalted Butter
- 3/4 cup granulated sugar
- Eggs
- Vanilla Extract
- 1/4 teaspoon salt
- 1/2 teaspoon cream of tartar
- Heavy Cream
- Imported Bittersweet Chocolate
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Zubereitung von Chocolate Walnut Torte With Rich Ganache
- Preheat oven to 375°F (190°C). Place a rack in the center.
- Lightly grease three empty soup cans (thoroughly cleaned).
- Cut out three circles of parchment paper to fit the bottom of each can. Line each can with parchment.
- Place the prepared cans on a baking sheet.
- Melt 6 ounces of semi-sweet chocolate in a microwave-safe bowl in 30 second intervals, stirring until smooth. Let cool slightly.
- In a food processor, combine 1 cup walnuts and 1/4 cup all-purpose flour. Pulse until finely ground, but not oily (about 10-15 seconds).
- In a mixing bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
- Beat in 2 large egg yolks, one at a time, mixing well after each addition. Beat in 1 teaspoon vanilla extract with the last yolk.
- Reduce mixer speed to low and beat in the melted chocolate until just combined.
- Gently fold in the ground walnut mixture using a spatula.
- In a clean bowl, beat 2 large egg whites with 1/4 teaspoon salt and 1/2 teaspoon cream of tartar until stiff peaks form (about 60-90 seconds).
- Gently fold the egg whites into the chocolate batter until just combined.
- Evenly divide the batter among the prepared cans.
- Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from oven and let cool completely in the cans.
- Invert the cans onto a wire rack to release the cakes. Peel off the parchment paper.
- For the Ganache: Heat 1 cup heavy cream in a saucepan over medium-high heat until it boils.
- Remove from heat and immediately add 6 ounces semi-sweet chocolate. Let stand for 1 minute, then whisk until smooth.
- Let the ganache cool slightly. Pour about 3 tablespoons over each torte, smoothing with a spatula.
- Refrigerate for at least 1 hour, or until the ganache is set.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
3689g
Fat
1444g
Carbs
383g
