Chrystal’s Chocolate Torte Burgundy
6 oz walnuts or pecans, grated (about 1-3/4 C ungrated, or 1-1/2 C grated)
3/4 C dry red wine: an inexpensive California burgundy is fine
3/4 C sugar
1 tsp fine dry bread crumbs
6 oz (1 C) semisweet chocolate pieces
6 eggs, separated
Apricot or raspberry jam
Sweetened whipped cream or dessert topping
Shaved semisweet or unsweetened chocolate
Preheat oven to 325 degrees.
Grease two 8" x 8" x 2" cake pans with margarine, then line bottoms with wax paper cut to fit, and butter the paper.
Grate nuts until fine and fluffy.
Combine nuts with wine, sugar, crumbs, and chocolate pieces in double boiler or saucepan.
Cook over low heat, stirring constantly, until mixture is thick (may take 10-15 minutes after chocolate is melted).
Separate eggs, and beat whites stiff.
Then beat yolks until lemon colored.
Stir cooled chocolate gradually into egg yolks.
Fold in stiffly beaten whites.
Spread batter evenly in prepared pans.
Bake at 325 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.
Put pans on racks to cool for 10 minutes.
Then run knife around edge of cakes and turn out to cool completely on racks.
When cold, put one layer on serving plate, and spread rather thinly with apricot or raspberry jam.
Put second layer on top.
Decorate with whipped cream forced through a pastry tube.
Sprinkle with shaved chocolate.
Pairs Well With
This is rich!!
The easiest way to grate the nuts is in a blender.