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Chocolate Nut Torte: Submitted by: Meg | Date Added: 21 Oct 2012
Listed in: Sweets / Cakes
Ingredients

Torte Layers:
7 eggs
1/4 tsp. salt
1 c. Sugar
1 tsp. vanilla
11/4 c. Ground pecans
1 1/4 c. Ground walnuts
1/4 c. Dry bread crumbs
1 tsp. baking powder

Filling:
1 c. Whipping cream
1/2c confectioner's sugar
1 tsp. vanilla

Frosting:
4 - 1 oz. Squares of unsweetened baking chocolate
1/4 c. Butter
3 c. Sifted confectioner's sugar ( can take as much as 4-5 c. Sugar)
1/2 c. Hot water or Coffee
1 1/2 tsp. vanilla
Whole pecans for decoration

Cooking Instructions

Torte layers:
Separate eggs. Let whites come to room temperature.
Preheat oven to 350 degrees.
Line the bottoms of 3 8" round baking pans with waxed paper. (No need to butter the pans. If possible, avoid non- stick pans.)
Beat yolks until thick and light. Beat in 1/2 c. Sugar and 1/4 tsp. salt- should take about 3 minutes to get it thick.
Beat in 1 tsp. vanilla.
Combine ground nuts, crumbs, baking powder, and salt. Stir into egg yolk mixture.
Beat egg whites with 1/2 tsp. salt until soft peaks form. Then continue to beat and add 1/2 c. Sugar a little at a time.
Beat until stiff peaks form.
Fold egg whites into the egg yolk mixture.
Divide into 3 pans. Smooth surface .
Bake 25 minutes. Cool thoroughly in the pans. Suspend them upside down while cooling.

Filling:
Whip cream with sugar and vanilla until thick.

Frosting:
Melt chocolate and butter.
Mix in sugar, hot water or coffee, And vanilla .
Beat until smooth. Add more sugar until it is a soft spreadable consistency.

Assembly:
Place one layer on cake plate.
Cover with whipped cream.
Place next layer and cover with the other half of the whipped cream.
Place third layer on and frost with chocolate frosting on top and sides of the cake.
Place whole pecans on the perimeter of the frosted cake.
Makes 16 servings.

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