Welcome to Plan n Cook — plan meals, shop once, cook with less stress.

Plan n Cook
login
kitchen
Home kitchen plans

Chocolate Walnut Torte

  1. Home
  2. Recipes
  3. Chocolate Walnut Torte

Chocolate Walnut Torte

Cuisine:French

Course:Dessert

30m prep 1h 0m cook 1h ready

One 9-inch cake; about 12 servings Please read About Tortes. Have all ingredients at room temperature, about 70°F. Preheat the oven to 325°F. Grease and flour the bottom of a 9-inch springform pan and line with a round of parchment paper.

Add to Meal Plan

Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 6 large egg yolks (whites reserved)
  • ¾ cup plus 2 tablespoons (175g) sugar
  • ¾ cup finely chopped toasted walnuts
  • ½ cup finely crushed plain cracker crumbs
  • 2 ounces (55g) unsweetened chocolate, grated
  • 2 tablespoons brandy or dark rum
  • ½ teaspoon baking powder
  • (½ teaspoon ground cinnamon)
  • (¼ teaspoon ground cloves)
  • (¼ teaspoon grated or ground nutmeg)
  • 6 large egg whites
  • ¼ teaspoon cream of tartar
  • 1
    • 3 ounces unsweetened chocolate, coarsely chopped
    • 3 tablespoons unsalted butter
    • ¼ cup hot coffee, cream, or milk
    • 1 teaspoon vanilla
    • 2 cups powdered sugar, or to taste, sifted
    Sub-recipe steps
    1. Melt in a double boiler (or a heatproof bowl set over a pan of simmering water): 3 ounces unsweetened chocolate, coarsely chopped; 3 tablespoons unsalted butter
    2. Remove from the heat and stir in: ¼ cup hot coffee, cream, or milk; 1 teaspoon vanilla
    3. Gradually add, beating until spreadable: 2 cups powdered sugar, or to taste, sifted
  • 1
    • 5 large egg yolks
    • ⅓ to ½ cup sugar
    • ⅛ teaspoon salt
    • 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
    • 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
    Sub-recipe steps
    1. Lightly beat in a medium bowl: 5 large egg yolks; ⅓ to ½ cup sugar; ⅛ teaspoon salt
    2. Heat in a medium saucepan over medium heat until bubbles form around the edges: 2 cups whole milk, 1 cup whole milk plus 1 cup heavy cream, or 2 cups half-and-half
    3. Slowly whisk the hot milk into the egg yolk mixture to warm it. Return this mixture to the saucepan and place over medium-low heat. Stir the sauce gently but constantly with a silicone spatula, sweeping the entire pan bottom and reaching into the corners. As soon as the custard is thickened enough to coat the back of a spoon and reaches 170° to 175°F on an instant-read thermometer, pour it through a sieve into a bowl and stir in: 1 teaspoon vanilla, rum, or dry sherry, or a little grated lemon zest
    4. Serve warm or cold. If serving cold, let the sauce cool thoroughly before covering and refrigerating. Condensation will cause it to thin. The sauce can be covered and refrigerated for up to 3 days. To reheat, scrape the sauce into a double boiler over warm (165°F) water and stir occasionally until warmed through.

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 6 large egg yolks (whites reserved)
  • ¾ cup plus 2 tablespoons (175g) sugar
  • ¾ cup finely chopped toasted walnuts
  • ½ cup finely crushed plain cracker crumbs
  • 2 ounces (55g) unsweetened chocolate, grated
  • 2 tablespoons brandy or dark rum
  • ½ teaspoon baking powder
  • (½ teaspoon ground cinnamon)
  • (¼ teaspoon ground cloves)
  • (¼ teaspoon grated or ground nutmeg)
  • 6 large egg whites
  • ¼ teaspoon cream of tartar
  • 1 Quick Chocolate Butter Icing or Bittersweet Chocolate Glaze or Frosting
  • 1 Crème Anglaise

Let's Cook

  1. Step 1.

    Beat in a large bowl, or in a stand mixer with the whisk attachment, at medium-high speed for 1 minute: 6 large egg yolks (whites reserved)

  2. Step 2.

    Gradually add, beating until thick and pale: ¾ cup plus 2 tablespoons (175g) sugar

  3. Step 3.

    Fold in, blending well: ¾ cup finely chopped toasted walnuts; ½ cup finely crushed plain cracker crumbs; 2 ounces (55g) unsweetened chocolate, grated; 2 tablespoons brandy or dark rum; ½ teaspoon baking powder; (½ teaspoon ground cinnamon); (¼ teaspoon ground cloves); (¼ teaspoon grated or ground nutmeg)

  4. Step 4.

    Using clean beaters (or clean the whisk attachment, transfer the yolk mixture to another bowl, and clean the mixer bowl), beat in a large bowl at medium-high speed until stiff but not dry: 6 large egg whites; ¼ teaspoon cream of tartar

  5. Step 5.

    Fold one-quarter of the egg whites into the batter, then fold in the remaining whites. Scrape the batter into the pan. Bake until a toothpick inserted into the center comes out clean, about 1 hour.

  6. Step 6.

    Let cool in the pan; the center will sink. To level and unmold, see About Tortes.

  7. Step 7.

    Spread with: Quick Chocolate Butter Icing or Bittersweet Chocolate Glaze or Frosting

  8. Step 8.

    or serve with: Crème Anglaise

Ratings & reviews

Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.

Get weekly meal ideas

Fresh recipes and planning tips from Plan n Cook.

Plan a week

Drop recipes onto breakfast, lunch, and dinner for every day.

One grocery list

Ingredients combined and scaled to your household servings.

Cook from recipes

Browse the library and public kitchens when you need inspiration.

Keep your kitchen

Save favorites, pantry items, and meal plans in one place.