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.