2 hrs 15 mins
1 hr 30 mins
Found these recipes in an AARP magazine, thought I might share them with everyone here. These scrumptious chocolate desserts are cooked in empty soup cans - just be sure to wash them thoroughly before using. You will need 3 cans.
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Units: US | Metric
- 2 ounces semisweet chocolate, use premium-quality, finely chopped
- 1/2 cup walnut pieces
- 2 tablespoons all-purpose flour
- 3 tablespoons unsalted butter, plus more for greasing the cans
- 1/4 cup sugar
- 2 large eggs, seperated
- 1/2 teaspoon vanilla extract
- 1 pinch salt
- 1 pinch cream of tartar
- 2Place a rack in the center of the over and preheat to 375 degrees. Lightly grease the insides of 3 soup cans. Place the cans on a piece of parchment paper and trace the circumference of each. Cut out 3 rounds of parchment and line the bottom of each can with a round. Place the prepared cans on a baking sheet and set aside.
- 3Place the chocolate in a small bowl and microwave on medium until the chocolate begins to melt, about 1 minute. Then stir until smooth. Let cool.
- 4Place the walnuts and flour in a food processor and process until the walnuts are finely ground but not oily, about 10 to 15 seconds.
- 5Place the butter and sugar in a medium mixing bowl and beat until cramy. Add the egg yolks one at a time, beating well after each addition. Beat in the vanilla with the last yolk. Reduce the mixer speed to low and beat in the melted chocolate until blended, about 10 to 15 seconds. Using a wooden spatula, gently stir in the ground walnut mixture.
- 6Wash the mixer beaters and dry them thoroughly. Place the egg whites, salt and cream of tartar in a small bowl and beat on high until the whites hold stiff peaks, about 60 to 90 seconds. Fold the egg-white mixture thoroughly but gently into the chocolate mixture.
- 7Spoon the batter into the prepared cans, dividing it evenly among them. Bake the cakes until a toothpick inserted into the center of one comes out clean, about 30 minutes. Remove the cans from the oven and place them on a wire rack to cool.
- 8When the cakes have cooled, invert the cans over the wire rack to release them. Peel off the parchment paper and place the cakes upright on the racks.
- 10Pour the cream into a small saucepan and bring to a boil over medium-high heat. Immediately remove the pan from the heat and add the chocolate.
- 11Let the mixture stand until the chocolate softens, about 1 minute, then stir with a whisk until the chocolate is melted.
- 12Allow the ganache to cool slightly, then pour about 3 tablespoons of lukewarm ganache over each cake, using a spatual to smooth the icing all over.
- 13Let the Cakes stand until the ganache is firm, about 1 hour. The Tortes will keep, covered, in the refrigerator for 2 to 3 days.
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Nutritional Facts for Chocolate Walnut Torte With Rich Ganache
Serving Size: 1 (189 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 9371.9
- Calories from Fat 4461
- Total Fat 495.7 g
- Saturated Fat 288.8 g
- Cholesterol 263.4 mg
- Sodium 167.3 mg
- Total Carbohydrate 1151.9 g
- Dietary Fiber 118.5 g
- Sugars 922.4 g
- Protein 86.0 g