California Central Coast Recipes
Flourless Chocolate Walnut Rum Torte
Flourless Chocolate Walnut Rum Torte is a bit of a mystery --a moist luxurious chocolate cake with absolutely no flour used in the recipe! How do we do it? The answer is quite simple, like all flourless cakes, it is actually more a souffle than a cake. But unlike a souffle where you take pains not to overload the beaten egg whites to get maximum rise and lightness, we purposely overload this baby with dark chocolate, walnuts, rum and vanilla and allow it to fall to just the consistency of a luscious dense chocolate cake. But beware! For choco-holics it can be quite intoxicating.
This is not a tall cake, so we call it a torte. There is an ongoing debate in our family on when to serve the cake. My husband says it is best served warm surrounded by English Cream
when the cake has a moist almost mousse like texture. A lovely combination to be sure, but I say the cake is best served cool when it is more dense and is pure chocolate decadence.
But however you serve it, for true chocolate lovers it will be show stopper.
Preparation time: 30 minutesCooking time: 50 minutes
9 ounces Walnuts
1 cup sugar
9 Tablespoons Unsalted Butter
9 ounces Semi-Sweet Dark Chocolate Chips
5 Large Egg Yolks
6 Large Egg Whites (at room temperature)
1/4 teaspoons Cream of Tartar
2 Tablespoons Dark Rum
2 teaspoons Vanilla
1 Preheat the oven to 350F. Set your eggs out to come to room temperature. Cold egg whites will not beat properly.
2 Using 1 tablespoon of the butter, grease the side of a 9 inch spring form pan. Line the bottom of the pan with parchment paper and grease the top of the paper.
3 Place the walnuts and two tablespoons of the sugar into a food processor. Process the walnuts until just finely ground, but not into a butter! The texture will be like "cornmeal" in appearance.
4 In a double boiler, melt the chocolate, butter, and sugar over medium heat. When the butter and chocolate have completely melted and combined with the sugar, remove off the heat and allow to cool. The sugar will not be completely dissolved, that is OK.
5 When the chocolate mixture has cooled to tepid, beat the egg yolks one at a time into the chocolate mixture. Add the ground walnuts, rum and vanilla and stir well until evenly mixed. Set aside for later.
6 Start beating the room temperature egg whites at slow speed until they just begin to foam. Add the cream of tartar and begin to gradually increase your beating speed to fast. Beat for a couple of minutes until the egg whites form stiff shinning peaks when lifted with a spatula.
7 Place one third of the beaten eggs on top of the chocolate mixture. Working quickly fold in the egg whites by cutting straight down with a spatula and scooping up the chocolate mixture along the side and over the top of the eggs.
8 The chocolate egg mixture will be much lighter now. Combine each of the remaining third of egg whites in the same manner. Do not over work the mixture, you do not want to deflate the eggs.
9 Pour the batter into the cake pan and place on the middle rack of the preheated oven. Allow the cake to cook for 50 minutes. The cake is done when a toothpick inserted into the center of the pan comes out clean. Remove from the oven and cool on a rack.
10 Dust the top of the cake with confectioners sugar and serve still warm or cold as you prefer.
This cake was born to serve with a fine Port Wine.