Chocolate Fix: Any-Nut Torte

Do you know what time it is??

It’s chocolate time!

This time we’re doing a cake. It’s yummy and it’s easy. (Okay, putting the nuts on the sides is a little challenging, but well worth the effort. Don’t let it intimidate you!) When you make it—you know you want to!—be sure to let me know how it turned out. Send me pictures!

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Any-Nut TorteAny-Nut Torte

1 cup flour
1 tsp. Baking powder
Dash salt
½ cup butter, softened
½ cup sugar
½ tsp. Vanilla
4 egg yolks
⅓ cup milk
4 egg whites
⅛ tsp. Cream of tartar
1 cup sugar
¾ cup finely chopped nuts
¾ cup sugar
⅓ cup unsweetened cocoa
1 ½ cups whipping cream
1 ½ cups chopped nuts

Great and lightly flour 2 8” round cake pans.

Mix together flour, baking powder, and salt. Set aside.

In large mixing bowl beat butter on medium speed 30 seconds. Add ½ cup sugar and vanilla; beat till fluffy. Add egg yolks one at a time. Alternately add flour mixture and milk, beating on low just till combined. Spread evenly in pans.

For meringue layer, in a medium bowl beat egg whites and cream of tartar on high speed until soft peaks form. Gradually add 1 cup sugar, beating until stiff peaks form. Fold in ¾ cup chopped nuts. Spread the mixture over the batter. Bake at 300°F for 1 hour or till toothpick comes out clean. Cool cake in pans on wire rack 10 minutes. Remove and cool.

For frosting, in a chilled medium bowl stir together ¾ cup sugar and cocoa. Add whipped cream; beat on low till soft peaks form. DO NOT OVER-BEAT.

To assemble, place one cake layer, meringue side up, on plate. Spread with thin layer of frosting. Top with second cake layer, meringue side up. Frost top and sides, reserving some for piping if desired. Press the 1 ½ cups chopped nuts onto sides. Put remaining frosting in decorator bag with large star tip. Pipe around bottom edge and into rosettes on top. Cover and chill up to 24 hours. To serve, cut with knife dipped in water.

YIELD: 12 servings

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