Chocolate Walnut Torte With Rich Ganache Recipe

How to Make Chocolate Walnut Torte With Rich Ganache

1. Preheat oven to 375°F (190°C). Place a rack in the center.
2. Lightly grease three empty soup cans (thoroughly cleaned).
3. Cut out three circles of parchment paper to fit the bottom of each can. Line each can with parchment.
4. Place the prepared cans on a baking sheet.
5. Melt 6 ounces of semi-sweet chocolate in a microwave-safe bowl in 30 second intervals, stirring until smooth. Let cool slightly.
6. 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).
7. In a mixing bowl, cream together 1/2 cup (1 stick) unsalted butter and 3/4 cup granulated sugar until light and fluffy.
8. 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.
9. Reduce mixer speed to low and beat in the melted chocolate until just combined.
10. Gently fold in the ground walnut mixture using a spatula.
11. 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).
12. Gently fold the egg whites into the chocolate batter until just combined.
13. Evenly divide the batter among the prepared cans.
14. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
15. Remove from oven and let cool completely in the cans.
16. Invert the cans onto a wire rack to release the cakes. Peel off the parchment paper.
17. For the Ganache: Heat 1 cup heavy cream in a saucepan over medium-high heat until it boils.
18. Remove from heat and immediately add 6 ounces semi-sweet chocolate. Let stand for 1 minute, then whisk until smooth.
19. Let the ganache cool slightly. Pour about 3 tablespoons over each torte, smoothing with a spatula.
20. Refrigerate for at least 1 hour, or until the ganache is set.