Chocolate Walnut Torte
Indulge in the rich decadence of this Chocolate Walnut Torte, a luxurious dessert that combines the deep flavor of bittersweet chocolate with the nutty warmth of ground walnuts. Perfectly moist and lightly dense, this torte is elevated by a hint of cocoa and a dash of vanilla, creating a harmonious blend that chocolate lovers will adore. The addition of optional chopped walnuts adds a delightful crunch, while a snowy dusting of powdered sugar gives it a sophisticated finish. With just 20 minutes of prep time and a simple baking process, this impressive treat is perfect for any occasion, from dinner parties to holiday gatherings. Pair it with whipped cream or a drizzle of chocolate sauce for an unforgettable dessert experience!
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Recipe Information
Ingredients
- 170 grams Unsalted butter
- 200 grams Bittersweet chocolate
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 90 grams All-purpose flour
- 2 tablespoons Cocoa powder
- 0.5 teaspoon Salt
- 100 grams Ground walnuts
- 50 grams Chopped walnuts (optional)
- 2 tablespoons Powdered sugar (for dusting)
Instructions
Preheat your oven to 175°C (350°F). Grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
Melt the butter and bittersweet chocolate together in a heatproof bowl set over a pot of simmering water, or microwave in 30-second intervals until smooth. Allow the mixture to cool slightly.
In a large mixing bowl, whisk the sugar and eggs together for about 3-4 minutes, until the mixture becomes pale and slightly thickened.
Stir in the melted chocolate mixture and vanilla extract, gently folding until well-combined.
In a separate bowl, sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the chocolate mixture.
Gently fold in the ground walnuts. If using chopped walnuts, add them as well for extra texture.
Pour the batter into the prepared pan and spread it evenly.
Bake in the preheated oven for 30-35 minutes, or until the center is set and a toothpick inserted into the middle comes out with a few moist crumbs.
Remove the torte from the oven and let it cool in the pan for 10 minutes. Then carefully remove the springform edge and allow the torte to cool completely on a wire rack.
Dust the top with powdered sugar before serving. Optional: Serve with whipped cream or a drizzle of chocolate sauce for added indulgence.
Nutrition Facts
Calories |
578 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.9 g | 51% | |
| Saturated Fat | 17.7 g | 89% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 139 mg | 46% | |
| Sodium | 165 mg | 7% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 33.4 g | ||
| Protein | 8.9 g | 18% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 54 mg | 4% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 291 mg | 6% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
