The Chew: Chocolate & Walnut Torte Recipe

The Chew: Chocolate & Walnut Torte

Billy Eichner, star of Billy on the Street, joined Mario Batali in the kitchen and first warned him that he had spent so little in the kitchen, that there was no way he could consider himself a cook in any form. Fortunately, Mario is a great teacher. Even for someone who’d never used a stand mixer before! Billy remained enthusiastic and helped prepare a decadent Chocolate and Walnut Torte. This beautiful, simple, yet elegant and delicious dessert is perfect for any get-together worthy of it!

To get the recipe, click next page.

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The Chew: Chocolate & Walnut Torte Recipe Ingredients

The Chew: Chocolate & Walnut Torte Recipe

Mario Batali’s Chocolate and Walnut Torte recipe makes for the perfect, luxurious dessert to take to any special occasion. (puresugar / Flickr)

  • 1 tbsp unsweetened Dutch-processed cocoa powder
  • 3/4 C unsalted butter
  • 3/4 C light brown sugar
  • 1/2 tsp Kosher salt + a pinch
  • 1 tbsp granulated sugar + 1 tsp
  • 1 1/4 C wlanut pieces
  • 8 oz bittersweet or semisweet chocolate
  • 6 large egg yolks
  • 1 tbsp dark rum or grappa
  • 3 large egg whites

For the Whipped Cream:

  • 2 tbsp sugar
  • 1/2 C heavy whipping cream
  • 1/2 tsp vanilla extract

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The Chew: Chocolate & Walnut Torte Recipe Directions

  1. Preheat the oven to 350 degrees
  2. Position a rack in the center and lightly grease a 9-inch springform pan with nonstick cooking spray or butter
  3. Dust the greased pan with flour and tap to remove excess
  4. Put the walnut pieces on a baking sheet and toast until golden brown, 12-14 minutes
  5. Let the walnuts cool completely then put into a food processor with the cocoa powder and pulse to finely grind
  6. Melt the butter and chocolate together in a large heatproof bowl over a pan of simmering water
  7. Stir often to prevent scorching then remove the bowl from the heat and let the mixture cool until lukewarm
  8. In an electric mixer fitted with the paddle attachment, beat the egg yolks with the light brown sugar on medium speed for 3 minutes, until thick and pale in color
  9. Beat in the rum and 1/2 tsp of salt
  10. Use a spatula to fold in the egg mixture into the cooled butter and chocolate, then fold in the cocoa and walnuts
  11. Clean the mixing bowl and put the egg whites and pinch of salt in the cleaned bowl
  12. Use the whisk attachment to beat the egg whites on medium speed until thick but not peaking, about 2 minutes
  13. Keep beating while you slowly add in the granulated sugar
  14. Switch to high speed and beat the whites for about a minute until soft peaks form
  15. Fold the whites into the cake batter then immediately pour the batter into the prepared pan
  16. Smooth the surface with a spatula and then bake for 40-45 minutes until slightly puffed
  17. Rotate the cake pan halfway through to promote even browning
  18. Let the cake cool in the pan for 20 minutes then remove the sides of the pan and cool the cake completely
  19. Carefully remove the bottom of the pan and transfer the cake to a serving plate
  20. Serve with whipped cream

For the Whipped Cream:

  1. Put the heavy cream in a large bowl and beat until foamy, using a whisk
  2. Add the vanilla extract and sugar and keep beating until soft peaks form

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