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Chocolate-Walnut Torte Archives - EvernewRecipes.com
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Chocolate-Walnut Torte Recipe


  • Chocolate-Walnut Torte
    Chocolate-Walnut Torte


  • One 1/2 cups chopped walnuts
  • 1 1/2 cups crushed vanilla wafer cookies (38 cookies)
  • 1 mug packed brown sugar
  • 1 mug butter or even margarine, melted
  • Cake
  • 2 1/4 cups Gold Medal® all-purpose flour
  • 1 2/3 cups granulated sugar
  • 2/3 cup unsweetened baking cocoa
  • One 1/4 teaspoons baking soda
  • One and a half teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 mug shortening
  • 1 1/4 cups water
  • One and a half teaspoon vanilla
  • Two eggs
  • Filling
  • One 1/2 cups whipping cream
  • 3 tbsps granulated sugar
  • One and a half teaspoon vanilla
  • Chocolate Leaves, if desired
  • 5 to Six clean nonpoisonous (unsprayed) leaves (for example lemon, grape or rose leaves) or pliable plastic leaves
  • 1/4 mug semisweet chocolate chips or 1 oz semisweet baking chocolate1/2 teaspoon shortening

How to make Chocolate-Walnut Torte

  • Heat to 350°F. Location cooking food parchment paper or shined up paper within bottoms of two 9-inch round cake pans. Within moderate dish, blend walnuts, crushed cookies, brown sugar and butter until crumbly. Distribute about 3/4 cup mixture within each skillet; book leftover mixture.
  • In large dish, beat all cake elements with electric mixer on low speed 30 seconds, scraping dish constantly. Beat upon high-speed 3 minutes, scraping dish from time to time. Put about 1 1/4 cups batter more than topping in each skillet; refrigerate leftover player.
  • Bake regarding 20 minutes or until tops spring when touched lightly. Immediately remove from pans in order to air conditioning rack; peel off paper. Repeat along with remaining topping mixture and player. Cool totally.
  • In cooled large bowl, beat whipping cream, granulated sugar as well as vanilla along with electric mixing machine on high-speed till rigid. Location One and a halfcake coating, pine side up, on serving plate; spread with about 3/4 mug from the filling. Repeat along with remaining layers and filling.
  • Or place whipped cream to find the best coating in decorating tote fitted with star suggestion number Pipe rosettes in middle of cake; take with chocolate leaves. To make chocolate leaves, wash as well as dry leaves. In 1-quart soup pot, melt chocolate chips and shortening more than low warmth, mixing constantly. Utilizing little brush, brush chocolate regarding 1/8 inch heavy over backs of leaves. Refrigerate at least One hour till company. Remove leaves, handling less than feasible. Cover as well as refrigerate torte about Four hours or till chilled. Shop in refrigerator.
  • Chocolate-Walnut Torte is ready to serve.

Prep Time: 1 hour
Total Time: 5 hours 20 minutes
Servings: 16 servings