Edible Shasta Butte

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  • HOME
    • LOCAL EATS IN NORTHERN CALIFORNIA’S CENTRAL VALLEY

    • LOCAL LIBATIONS INCLUDING BEER, WINE, MILK & COFFEE

    • FOOD FOR THOUGHT

    • GARDENING. EVENTS. TRAVEL. SHOPPING. MEET YOUR MAKERS.

    • FIND STORIES ABOUT LOCAL FOOD, FARMS, CHEFS, ARTISANS AND MORE IN OUR PAST ISSUE ARCHIVE.

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COOKING FRESH

CHOCOLATE WALNUT TORTE

CHOCOLATE WALNUT TORTE

Dense, moist and rich – the perfect dessert for a chocolate lover.
Course: Dessert
Keyword: cake, chocolate, dessert, walnut
Servings: 14 servings
Author: Brett LaMott

Ingredients

  • Powdered sugar for dusting
  • 3 cups walnuts
  • ounces semi-sweet chocolate roughly chopped
  • 10 egg yolks
  • ¾ cups sugar
  • 10 ounces room temp. butter plus 1 tablespoon for the pan
  • 2 tablespoons brown rice flour

Instructions

  • Heat oven to 350°.
  • Butter a spring form pan, place an 12-inch circle of parchment paper on the bottom and up the sides, butter the parchment paper, and dust the pan with rice flour.
  • In a Cuisinart, process the walnuts and chocolate to a medium fine texture.
  • In a mixer, beat egg yolks and sugar to a thick ribbon stage. Add butter and beat until smooth.
  • Fold the walnut and chocolate mixture into the emulsion, then beat for 2 to 3 minutes.
  • Pour mixture into the prepared springform pan and bake for 45 min. After cooling for 5 minutes, remove from the pan.
  • Cool completely, slice, and serve with a sprinkling of powdered sugar.