COCOLAT WALNUT TORTE

      Title: COCOLAT WALNUT TORTE
  Categories: Chocolate, Cakes
       Yield: 12 Servings
  
       8 oz Ghirardelli Bittersweet
            -Chocolate
     3/4 c  Butter
       4    Eggs, separated
     3/4 c  Sugar, divided
       1 ts Vanilla
     1/4 c  Unsifted flour
     2/3 c  Walnuts, ground
       1 pn Cream of tartar
  
   Servings: 12
   
   DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with
   butter, stirring constantly until smooth; set aside. Beat egg yolks
   for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat
   in chocolate mixture. Fold in flour and nuts. Beat egg whites with
   cream of tartar until foamy. Gradually add remaining 1/4 cup sugar,
   beating until stiff peaks form. Blend a fourth of the egg whites into
   the chocolate mixture; fold in remaining egg whites. Pour into 9"
   springform pan lined with parchment paper. Bake at 375 F for 30 to 35
   minutes or until sides start to separate from pan but center is still
   moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum
   Glaze*.
   
   * Separate recipe
   
   Source: Recipes from Ghirardelli Chocolate Company of San Francisco
   
   From: Sallie Austin
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