1 cup 60% Cacao Bittersweet Chocolate Chips
1 1/3 cups walnut pieces
2 tablespoons brown rice flour
10 tablespoons unsalted butter, cut into pieces
1/8 teaspoon salt, rounded
4 large cold eggs
1/2 cup sugar + 2 tablespoons
1/4 cup Confectioner's sugar, optional for sprinkling
- Preheat oven to 375°. Line the bottom of the pan with parchment paper and grease the sides.
- In a food processor, pulse the walnuts, rice flour, and 2 tablespoons of the sugar until the nuts are medium finely ground. Set aside.
- Melt chocolate, butter and salt over double boiler, stirring occasionally, until smooth. Set aside until barely lukewarm (if the chocolate is too warm the batter won’t thicken properly when the cold eggs are beaten in). Stir in the remaining sugar. Beat in the eggs one by one. With a hand-held mixer, beat at high speed (or medium speed in a heavy-duty mixer) for 2 to 3 minutes, or until the batter is lightened in color, and holds a shape like fluffy chocolate frosting.
- Add the nut mixture and beat on low speed or mix by hand just until blended. Scrape the batter into the pan and spread it evenly.
- Bake until the surface of springs back slightly when gently pressed with your finger and a toothpick inserted in the center comes out clean or with a few gooey crumbs clinging to it, 20 to 25 minutes.
- Set the pan on a rack to cool completely before serving. To serve, slide a slim knife around the insides of the pan to detach the cake.
- Remove the pan sides. Use a fine strainer to dust the torte with confectioner’s sugar, if desired. Store and serve at room temperature.