Cocoa powder gives this soft, fudgy cake deep colour and intense flavour. The cake may sink slightly in the centre. If this happens, just turn it over before garnishing with strawberries and chocolate syrup.
- Portion size 10 servings
- Credits : Canadian Living Magazine: April 2004
Ingredients
Chocolate Syrup:
Method
Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper or grease. Set aside.In food processor, whirl walnuts with 1 tbsp (15 mL) of the sugar until powdery; whirl in potato starch, cinnamon and salt. Set aside.
In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool.
Meanwhile, in large bowl, beat egg yolks with 3/4 cup (175 mL) of the remaining sugar until thick and pale. Beat in chocolate mixture. Stir into walnut mixture.
In bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan; smooth top. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour and 15 minutes. Let cool on rack for 10 minutes. Remove side of pan; let cool completely. (Make-ahead: Cover with plastic wrap for up to 1 day.)
Chocolate Syrup: In saucepan, bring cocoa, honey and 1/2 cup (125 mL) water to boil; boil until syrupy, about 3 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days). Serve with torte.
Stencil design: We have the stencil design for this cake for you to download and print from your computer. Click here to get the stencil >>
Nutritional facts <b>Per each of 10 servings:</b> about
- Sodium 327 mg
- Protein 7 g
- Calories 433.0
- Total fat 30 g
- Cholesterol 74 mg
- Saturated fat 5 g
- Total carbohydrate 44 g
%RDI
- Iron 18.0
- Folate 12.0
- Calcium 4.0
- Vitamin A 26.0
