Chocolate Caramel Walnut Torte

Yield: 8 servings


5 ounces 60% Cacao Bittersweet Chocolate Baking Bar
14 tablespoons unsalted butter
4 eggs, separated
1/2 cup sugar
1/2 cup light brown sugar, packed
1/2 cup light corn syrup
1/2 cup chopped walnuts
8 walnut halves


To make torte, heat oven to 300F. Line bottom of 9-inch round cake tin or spring form pan with circle of waxed or parchment paper; spray bottom and sides of pan with cooking spray; dust lightly with flour. In double boiler over hot water, melt chocolate and 10T butter. Cool 5 minutes. In large bowl with electric mixer or whisk, beat egg yolks and sugar until thick; stir in chocolate mixture. In clean bowl, beat egg whites until soft peaks form. Stir one-fourth of egg whites into chocolate mixture; with rubber spatula, fold in remaining egg whites. Spread batter into prepared pan. Bake 40 minutes or until cake is firm to touch. Cool completely in pan. Run small knife around edge of pan. Place rack or baking sheet on top of pan; invert pan and rack and shake gently to unmold cake. Remove paper; place plate on top of cake and invert again; brush off any loose crumbs. Refrigerate. To make topping, in saucepan over medium heat, bring brown sugar, corn syrup and 4T butter to a simmer, whisking to blend. Remove from heat; stir in chopped walnuts. Cool at room temperature until gooey but still spreadable. Remove cake from refrigerator. Pour caramel walnut topping onto cake, spreading just to edge of cake with spatula. Evenly space walnut halves around edge of cake to mark eight pieces. Refrigerate until topping is firm. Cut cake into 8 wedges.