Chocolate Walnut Torte
| 1/3 cup | walnuts |
| 3 tbsp | corn flour or wheat flour |
| 2 1/2 oz | semi-sweet chocolate |
| 1/3 cup | cocoa powder |
| 3/4 cup | natural cane sugar |
| 1/3 cup | warm water |
| 1 oz | egg substitute (or one egg white) |
| 1 tsp | vanilla extract |
| ——– | |
| 1/3 cup | egg whites (from 3 eggs) |
| 1/4 tsp | cream of tartar |
| 1/4 cup | natural cane sugar |
- Grease and flour a 9” round cake pan and set aside.
- Sift flour, sugar and cocoa powder.
- Grind walnuts and add to flour mixture.
- Melt chocolate over a double boiler.
- In a separate small bowl, mix water with vanilla and egg substitute/egg white.
- Add water mixture to the dry ingredients.
- Add melted chocolate.
- In a separate bowl, whip egg whites on high speed.
- Slowly add sugar and cream of tartar. Whip until stiff peaks form.
- Gently fold egg whites into cake mixture by hand, folding slowly so as not to deflate.
- Pour into a prepared 9″ cake pan.
- Bake at 350 until toothpick comes out clean (about 35-35 minutes.)
- Let cool before slicing.
