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Categories:Viewed: 130 - Published at: 2 years ago
Ingredients
- 1 1/2 cups walnuts (about 7 ounces)
- 1/3 cup all purpose flour
- 8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped
- 1/2 cup (1 stick) unsalted butter, room temperature
- 14 tablespoons sugar
- 7 large eggs, separated, room temperature
- Powdered sugar
Method
- Position rack in center of oven and preheat to 350F.
- Butter 9-inch-diameter springform pan with 3-inch-high sides.
- Line bottom with waxed paper round.
- Finely grind walnuts with flour in processor; set aside.
- Stir chocolate in top of double boiler over simmering water until melted and smooth.
- Remove chocolate from over water.
- Cool chocolate slightly.
- Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy.
- Beat in melted chocolate.
- Add yolks 1 at a time, beating well after each addition.
- Continue beating until smooth and light, about 3 minutes.
- Mix in ground walnut mixture.
- Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks.
- Gradually add remaining 7 tablespoons sugar and beat to soft peaks.
- Stir 1/4 of whites into batter to lighten.
- Fold in remaining whites.
- Pour batter into prepared pan; smooth top.
- Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes.
- Cool cake in pan on rack 10 minutes.
- Run sharp knife around pan sides to loosen cake.
- Release pan sides and cool cake completely (cake may fall as it cools).
- (Can be prepared 2 days ahead.
- Cover and let stand at room temperature.)
- Transfer cake to platter.
- Sift powdered sugar over cake.
- Cut into wedges and serve.
