Ingredients
1 cup semisweet chocolate chips, divided use
2 1/2 tablespoons butter
1 large egg
1/4 cup granulated sugar
1/2 teaspoon vanilla extract
Pinch of salt
2 tablespoons all-purpose flour
1/2 cup chopped walnuts
Vanilla ice cream or sweetened whipped cream
Preparation
Preheat oven to 350*F (175*C). Grease and flour an 8-inch round cake pan; set aside.
Melt 3/4 cup of the chocolate chips with the butter in a double boiler over simmering water, stirring until the mixture is smooth.
In a bowl whisk together the egg, sugar and vanilla until mixture is foamy, whisk in the chocolate mixture and salt, whisking until the mixture is smooth.
Stir in flour, the remaining 1/4 cup chocolate chips, and walnuts.
Spoon batter into the prepared pan, spreading it evenly, and bake the torte in the middle of the oven for 15 to 20 minutes, or until a tester comes out clean.
Transfer the torte to a rack; cool for 10 minutes, and serve warm, cut into wedges, with the ice cream or sweetened whipped cream, as desired
Melt 3/4 cup of the chocolate chips with the butter in a double boiler over simmering water, stirring until the mixture is smooth.
In a bowl whisk together the egg, sugar and vanilla until mixture is foamy, whisk in the chocolate mixture and salt, whisking until the mixture is smooth.
Stir in flour, the remaining 1/4 cup chocolate chips, and walnuts.
Spoon batter into the prepared pan, spreading it evenly, and bake the torte in the middle of the oven for 15 to 20 minutes, or until a tester comes out clean.
Transfer the torte to a rack; cool for 10 minutes, and serve warm, cut into wedges, with the ice cream or sweetened whipped cream, as desired
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