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Cocolat Walnut Torte

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      Title: COCOLAT WALNUT TORTE
 Categories: Chocolate, Cakes
      Yield: 12 Servings
 
      8 oz Ghirardelli Bittersweet
           -Chocolate
    3/4 c  Butter
      4    Eggs, separated
    3/4 c  Sugar, divided
      1 ts Vanilla
    1/4 c  Unsifted flour
    2/3 c  Walnuts, ground
      1 pn Cream of tartar
 
  Servings: 12
  
  DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
  butter, stirring constantly until smooth; set aside. Beat egg yolks
  for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat
  in chocolate mixture. Fold in flour and nuts. Beat egg whites with
  cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,
  beating until stiff peaks form. Blend a fourth of the egg whites into
  the chocolate mixture; fold in remaining egg whites. Pour into 9"
  springform pan lined with parchment paper. Bake at 375 F for 30 to 35
  minutes or until sides start to separate from pan but center is still
  moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum
  Glaze*.
  
  * Separate recipe
  
  Source: Recipes from Ghirardelli Chocolate Company of San Francisco
  
  From: Sallie Austin
 
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