Decadent Chocolate Walnut Torte with Silky Ganache
Indulge in the rich flavors of this Decadent Chocolate Walnut Torte, lovingly crafted in traditional soup cans for an irresistible touch. These delightful mini tortes are made with premium-quality semisweet and bittersweet chocolates, complemented by toasted walnut pieces, creating a perfect balance of nutty, sweet, and chocolatey goodness. Topped with a luxurious, silky ganache, each serving is a gourmet dessert experience that will impress family and friends. The use of simple yet refined ingredients makes this beautiful dessert accessible for any celebration. Your taste buds will thank you for the delicious adventure!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Semisweet chocolate
2 ounces (finely chopped)
Walnut pieces
1/2 cup (roughly chopped)
All-purpose flour
2 tablespoons (sifted)
Unsalted butter
3 tablespoons (softened, plus more for greasing)
Sugar
1/4 cup (granulated)
Eggs
2 large (separated for whites and yolks)
Vanilla extract
1/2 teaspoon (pure)
Salt
1 pinch (for egg whites)
Cream of tartar
1 pinch (for egg whites)
Heavy cream
1/4 cup (plus 2 tablespoons for ganache)
Bittersweet chocolate
5 ounces (finely chopped (such as Lindt))
Instructions
1
Preparation: Preheat your oven to 375°F (190°C) and position a rack in the center. Thoroughly clean and lightly grease 3 empty soup cans. On a piece of parchment paper, trace the base of each can to create circular templates. Cut out 3 circles of parchment and line the bottom of each can to prevent sticking. Place the lined cans upright on a baking sheet.
2
Chocolate Mixture: In a small microwave-safe bowl, combine the 2 ounces of finely chopped semisweet chocolate. Microwave on medium for about 1 minute, stirring until smooth and melted. Let the chocolate cool slightly.
3
Walnuts: In a food processor, add the walnut pieces and all-purpose flour. Process for about 10 to 15 seconds, or until the walnut pieces are finely ground but not oily.
4
Mixing: In a medium mixing bowl, cream together the 3 tablespoons of unsalted butter and 1/4 cup of sugar until light and fluffy. Gradually add the egg yolks, mixing well after each addition. Stir in the vanilla extract with the last egg yolk. Reduce the mixer speed to low and incorporate the cooled melted chocolate until well blended. Gently fold in the ground walnut mixture with a wooden spatula.
5
Whipping Eggs: In a separate clean bowl, beat the egg whites with a pinch of salt and cream of tartar on high until stiff peaks form (about 60 to 90 seconds). Gently fold the egg whites into the chocolate mix in thirds, being careful not to deflate the mix.
6
Baking: Evenly divide the chocolate batter among the prepared cans. Bake in the preheated oven for about 30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and let the cans cool on a wire rack for 10 minutes.
7
Cooling: Once slightly cooled, carefully invert the cans to release the tortes and peel off the parchment paper. Place the tortes upright on the rack to cool completely.
8
Ganache: To prepare the ganache, pour the 1/4 cup of heavy cream into a small saucepan and heat over medium-high until it just reaches a boil. Remove from heat, add the 5 ounces of finely chopped bittersweet chocolate, and let sit for about 1 minute. Stir with a whisk until smooth and glossy.
9
Finishing Touch: Once the ganache has cooled slightly, pour approximately 3 tablespoons over each torte, using a spatula to smooth it evenly over the tops. Allow the ganache to set for about 1 hour at room temperature before serving. The tortes can be stored, covered, in the refrigerator for 2 to 3 days.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Decadent Chocolate Walnut Torte?
It is a rich dessert featuring semisweet and bittersweet chocolate, toasted walnuts, and a silky ganache, uniquely baked in soup cans.
What unique container is used for baking these tortes?
The recipe uses three thoroughly cleaned and lightly greased empty soup cans as baking molds.
How should the oven be prepared for this recipe?
Preheat the oven to 375°F (190°C) and position a rack in the center.
How do I prepare the soup cans to prevent sticking?
Trace the base of each can on parchment paper, cut out the circles, and line the bottom of each greased can.
How do I melt the semisweet chocolate for the batter?
Microwave 2 ounces of finely chopped chocolate on medium for about 1 minute, stirring until smooth.
How are the walnuts prepared?
Process 1/2 cup of walnut pieces with 2 tablespoons of all-purpose flour in a food processor for 10 to 15 seconds until finely ground.
What is the purpose of processing walnuts with flour?
Processing them together ensures the walnuts are finely ground without becoming oily.
How do I start the mixing process for the batter?
Cream together 3 tablespoons of softened unsalted butter and 1/4 cup of sugar until the mixture is light and fluffy.
When are the egg yolks added?
Gradually add two egg yolks to the butter and sugar mixture, mixing well after each addition.
When should the vanilla extract be added?
Stir in 1/2 teaspoon of pure vanilla extract along with the last egg yolk.
How is the melted chocolate incorporated?
Reduce the mixer speed to low and blend in the cooled melted chocolate until the mixture is well blended.
How do I add the ground walnuts to the batter?
Gently fold the ground walnut and flour mixture into the chocolate base using a wooden spatula.
How should I beat the egg whites?
In a clean bowl, beat two egg whites with a pinch of salt and a pinch of cream of tartar on high until stiff peaks form.
How long does it take to whip the egg whites?
It typically takes about 60 to 90 seconds to reach stiff peaks.
How are the whipped egg whites combined with the chocolate mix?
Gently fold the egg whites into the chocolate mixture in thirds to ensure the batter remains aerated.
How is the batter distributed for baking?
Evenly divide the chocolate batter among the three prepared soup cans.
How long should the tortes bake?
Bake in the preheated oven for approximately 30 minutes.
How can I tell when the tortes are finished baking?
The tortes are done when a toothpick inserted into the center comes out clean.
What is the initial cooling process?
Remove the cans from the oven and let them cool on a wire rack for 10 minutes.
How do I remove the tortes from the soup cans?
Carefully invert the cans to release the tortes, then peel off the parchment paper from the bottom.
What are the ingredients for the silky ganache?
The ganache is made from 1/4 cup of heavy cream and 5 ounces of finely chopped bittersweet chocolate.
How do I heat the cream for the ganache?
Pour the heavy cream into a small saucepan and heat over medium-high until it just reaches a boil.
How do I finish preparing the ganache?
Remove the cream from heat, add the bittersweet chocolate, let it sit for 1 minute, then whisk until smooth and glossy.
How much ganache should be used for each torte?
Pour approximately 3 tablespoons of the prepared ganache over each torte.
How do I apply the ganache to the tortes?
Use a spatula to smooth the ganache evenly over the tops of the tortes.
How long does the ganache need to set before serving?
Allow the ganache to set for about 1 hour at room temperature.
Can the tortes be stored for later?
Yes, the tortes can be stored, covered, in the refrigerator.
How long will the tortes stay fresh in the refrigerator?
They will remain fresh and delicious for 2 to 3 days.
What type of bittersweet chocolate is recommended?
The recipe suggests using a high-quality bittersweet chocolate, such as Lindt.
Is this recipe suitable for special occasions?
Yes, the gourmet ingredients and unique presentation make it an impressive dessert for any celebration.