• Cakes
  • Vegetarian
  • Gluten-Free

Walnut and Chocolate Torte Draft

A walnut and cocoa torte made with potato starch instead of flour, which I split into two layers and cover with a chocolate cream.

  • Cook40 min
  • Rest6 hr
  • Total6 hr 40 min
  • KashrutDairy

What you need

Amount:×1

Chocolate cream

Cake

Decoration

How I make it

Chocolate cream

  1. Put the chocolate and cream in a pot and heat, stirring, until smooth. Bring just to a boil and take off the heat.

  2. Cool to room temperature, stirring, then refrigerate for at least 6 hours.

Cake

  1. Preheat the oven to 325°F (160°C). Line a 10-inch (26 cm) springform pan with parchment paper and grease the paper.

  2. Mix the walnuts, cocoa and potato starch.

  3. In a stand mixer, beat the egg whites with half the sugar to stiff peaks.

  4. In a separate bowl, beat the yolks with the rest of the sugar until thick and pale.

  5. Fold the two mixtures together. When almost combined, fold in the walnut mixture, and finally the lemon juice.

  6. Pour into the pan and bake for 35-40 minutes.

  7. When the cake is cool, slice it horizontally into two layers.

Assembly

  1. Whip the chilled chocolate cream until thick and rich.

  2. Place one layer on a serving plate and spread with a third of the cream.

  3. Top with the second layer and cover the whole cake with the remaining cream.

  4. Decorate with chocolate curls, candied almonds or walnut halves.

  5. Let the cake stand for at least 15 minutes, until the cream sets.

What I've learned

  • I make the cream at least 6 hours ahead; it needs that time in the fridge before whipping.

Source: ChefEf (chefef.com)