Hungarian Layered Chocolate Walnut Torte

Allergens

Nuts (Walnuts)

Ingredients

• 8 oz bittersweet chocolate, chopped
• 1 cup unsalted butter
• 1 cup granulated sugar
• 4 large eggs, separated
• 1 tsp pure vanilla extract
• 1/2 cup all
• purpose flour
• 1 cup chopped walnuts
• 1 cup heavy cream
• 1/4 cup confectioners' sugar
• 1/2 tsp cinnamon

Instructions

1. Step 1: Preheat oven to 350°F (180°C). Grease and line an 8 inch springform pan with parchment paper. Step 2: In a double boiler, melt the chocolate and butter together until smooth. Remove from heat and whisk in sugar until well combined. Step 3: Add egg yolks one at a time, mixing well after each addition. Stir in vanilla extract. Step 4: In a separate bowl, beat egg whites to stiff peaks. Gently fold into the chocolate mixture. Step 5: Fold in flour until just combined, then stir in 3/4 cup chopped walnuts. Step 6: Pour batter into prepared pan and bake for 30 35 minutes or until a toothpick inserted in the center comes out clean. Cool completely on a wire rack. Step 7: In a chilled bowl, whip heavy cream with confectioners' sugar and cinnamon until stiff peaks form. Step 8: Carefully slice the cooled cake into three layers. Spread a layer of whipped cream on each layer, sprinkling chopped walnuts between each layer. Top with a final layer of whipped cream and garnish with whole walnut halves.

Chef’s Insight

The use of both bittersweet chocolate and cinnamon brings out the depth of flavor in this torte, making it an exceptional dessert to share.

Notes

Ensure the egg whites are completely free of yolk for best results.