Chocolate-Walnut Torte w Raspberry Glaze
Source of Recipe
SHAPE Magazine
List of Ingredients
Cooking spray
3/4 cup walnuts, plus 12 walnut halves for garnish
2 large eggs
2 egg whites
1 teaspoon vanilla extract
1/2 cup sugar
1/2 cup canola oil
1/2 cup brewed espresso (or 1/2 cup boiling water and 4 teaspoons instant espresso powder), cooled
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
1/3 cup seedless raspberry jam Recipe
Preheat oven to 350 degrees F. Lightly spray bottom and sides of a 9-inch springform pan with cooking spray.
Place 3/4 cup walnuts in a food processor and pulse until finely chopped; set aside. Using an electric mixer, beat the eggs, egg whites and vanilla on high speed until very light and fluffy, about 4 minutes. Beat in sugar, 1 tablespoon at a time, until thick. Then turn mixer to medium-low setting and pour oil in a slow, steady stream until incorporated. Repeat this step with espresso.
In a separate large bowl, stir chopped nuts, flour, cocoa powder and baking powder until blended. Add egg mixture to nut/flour mixture. Fold together with a rubber spatula until blended. Pour into prepared pan; bake until edges pull away from sides and center is set, about 35 minutes. Cool cake, in pan, on a wire rack 30 minutes. Loosen sides of cake with a spatula and remove sides of pan.
Heat the jam (See "Glazing a Cake With Melted Jam") and spread in a smooth, even layer on top of cooled cake. While jam is still sticky, garnish cake by placing 12 walnut pieces around the edges, or coarsely chop the walnuts and sprinkle around the edges. Let stand until jam is set.
Slide the cake, still on the cake-pan bottom, onto a serving plate.
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