Chocolate Walnut Torte with Rich Ganache
Decadently rich and irresistibly indulgent, this Chocolate Walnut Torte with Rich Ganache is a show-stopping dessert perfect for any occasion. Crafted with finely chopped walnuts and a luxurious blend of bittersweet chocolate and cocoa, this flourless-style torte delivers a dense, fudgy texture with just a hint of nuttiness in every bite. The crowning glory is the silky ganache, made from premium chocolate and heavy cream, cascading over the torte for a glossy, elegant finish. Simple to prepare yet sophisticated in flavor, this dessert is baked to perfection in just 35 minutes and serves beautifully with a dollop of whipped cream or your favorite coffee pairing. Ideal for chocolate lovers and gluten-sensitive guests (with minor adjustments), this torte is a must-have addition to your dessert repertoire.
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Recipe Information
Ingredients
- 225 grams Bittersweet chocolate
- 150 grams Unsalted butter
- 150 grams Granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 50 grams All-purpose flour
- 2 tablespoons Cocoa powder
- 0.25 teaspoon Salt
- 100 grams Walnuts, finely chopped
- 150 milliliters Heavy cream
- 150 grams Bittersweet chocolate (for ganache)
- 1 tablespoon Butter (for ganache)
Instructions
Preheat your oven to 175°C (350°F). Grease and line an 8-inch round springform pan with parchment paper.
In a heatproof bowl, melt the bittersweet chocolate (225 grams) and unsalted butter (150 grams) over a pot of simmering water. Stir until smooth. Remove from the heat and allow to cool slightly.
In a large mixing bowl, whisk together the granulated sugar (150 grams) and eggs (4 large) until the mixture is pale and thick, about 3-4 minutes.
Gradually fold the melted chocolate mixture into the egg mixture, then stir in the vanilla extract (1 teaspoon).
Sift together the all-purpose flour (50 grams), cocoa powder (2 tablespoons), and salt (0.25 teaspoon). Gently fold the dry ingredients into the chocolate mixture until just combined.
Fold in the finely chopped walnuts (100 grams) until evenly distributed.
Pour the batter into the prepared pan and smooth the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until the center is just set and a toothpick inserted in the center comes out with a few moist crumbs.
Let the torte cool completely in the pan on a wire rack. Once cool, remove it from the pan and place it on a serving plate.
To make the ganache, heat the heavy cream (150 milliliters) in a small saucepan over medium heat until it begins to simmer.
Pour the hot cream over the bittersweet chocolate (150 grams) in a heatproof bowl. Let it sit for 1-2 minutes to soften the chocolate, then stir until smooth.
Stir in the butter (1 tablespoon) until fully incorporated and the ganache is glossy.
Pour the ganache over the cooled torte, allowing it to drip down the sides. Use a spatula to spread it evenly, if needed. Let the ganache set at room temperature or refrigerate for a firmer finish.
Slice and serve the torte as-is or with a dollop of whipped cream. Enjoy!
Nutrition Facts
Calories |
5403 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 401.2 g | 514% | |
| Saturated Fat | 198.5 g | 993% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1257 mg | 419% | |
| Sodium | 1021 mg | 44% | |
| Total Carbohydrate | 421.1 g | 153% | |
| Dietary Fiber | 35.0 g | 125% | |
| Total Sugars | 322.3 g | ||
| Protein | 67.2 g | 134% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 500 mg | 38% | |
| Iron | 44.2 mg | 246% | |
| Potassium | 2651 mg | 56% | |
*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.
