Chocolate - Walnut Torte

by Cindi Sutter, Founder & Editor - recipe from the Kenwood Vineyards Collection - created by Donna Kilgore

This rich, dense cake develops a fuller flavor if made a day ahead. It is marvelous topped with a scoop of rich late harvest Riesling ice cream.

Ingredients

2 cups whole walnuts

6 1/2 oz unsweetened chocolate

7 egg yolks

1 cup sugar

1/2 cup + 5 Tbsp unsalted butter

powdered sugar

Instructions

Preheat the oven to 350°
Butter the bottom of an 8-inch springform pan and line with parchment paper. Lightly butter and flour the paper and the sides of the pan.
In a food processor or blender, grind walnuts and chocolate to a medium-fine consistency.
In a medium mixer bowl, beat egg yolks and sugar until light and fluffy. Add butter, softened to room temperature, and beat until smooth.
Add the walnut-chocolate mixture and beat until well-blended, 2 to 3 minutes. The batter will be very dense; scrape it into the prepared pan.
Bake the cake in the lower third of the oven for 45 minutes, or until a skewer inserted in the center emerges clean. (a toothpick works great).
Let the cake cool in the pan for 5 minutes. Remove from the pan and place on a serving plate. Let cool completely. Just before serving, sift powdered sugar over the top. (if you don’t have a sifter, a small net colander works okay too).