CHRYSTAL’S CHOCOLATE TORTE BURGUNDY

 

  • Cooking Time: 75 minutes
  • Servings: 8
  • Preparation Time:

Ingredients

  • 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

Directions

  • 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.

Notes

This is rich!!

The easiest way to grate the nuts is in a blender.

Author Credit: Chrystal Schivell

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