Chocolate Walnut Tortes

These scrumptious chocolate desserts are cooked in empty soup cans—just be sure to wash them thoroughly before using. You’ll need 3 cans. Adapted from Small-Batch Baking

(Makes 3 Tortes)

• 2 ounces premium-quality semisweet chocolate, finely chopped
• 1/2 cup walnut pieces
• 2 tablespoons all-purpose flour
• 3 tablespoons unsalted butter, at room temperature, plus more for greasing the cans
• 1/4 cup sugar
• 2 large eggs, separated
• 1/2 teaspoon pure vanilla extract
• Pinch of salt
• Pinch of cream of tartar
• Rich Ganache (recipe follows)

• 1/4 cup plus 2 tablespoons heavy cream
• 5 ounces imported bittersweet chocolate (such as Lindt), finely chopped

• 1. Place a rack in the center of the oven and preheat oven to 375°F. Lightly grease the insides of three soup cans. Place the cans on a piece of parchment paper and trace the circumference of each with a pencil. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
• 2. Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
• 3. Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
• 4. Place the butter and sugar in a medium mixing bowl and beat until creamy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
• 5. Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt, and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
• 6. Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
• 7. When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks. Pour about 3 tablespoons of lukewarm ganache over each cake, using a spatula to smooth the icing all over. Let the cakes stand until the ganache is firm, about 1 hour. The tortes will keep, covered, in the refrigerator for 2 to 3 days.
• Rich Ganache
• 1. Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
• 2. Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted
• 3. Allow the ganache to cool slightly, then pour over cooled tortes.

Nutrients per serving:
Calories: 823
Fat: 60g
Cholesterol: 214mg
Carbohydrate: 64g
Sodium: 163mg
Protein: 13g
Total dietary fiber: 6g

January & February 2006

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