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Gallery Flourless Chocolate-Walnut Torte Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 10 Yield: Makes one 8-inch torte
Ingredients Ingredient Checklist 1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan 1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan 1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving 10 ounces bittersweet chocolate, finely chopped (1 2/3 cups) 1 1/4 cups sugar 4 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon coarse salt
Gallery Flourless Chocolate-Walnut Torte
Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 10 Yield: Makes one 8-inch torte
Gallery
Flourless Chocolate-Walnut Torte
Flourless Chocolate-Walnut Torte
Flourless Chocolate-Walnut Torte
Recipe Summary prep: 20 mins total: 1 hr 25 mins Servings: 10 Yield: Makes one 8-inch torte
Recipe Summary
prep: 20 mins total: 1 hr 25 mins
Servings: 10 Yield: Makes one 8-inch torte
prep: 20 mins
total: 1 hr 25 mins
prep:
20 mins
total:
1 hr 25 mins
Servings: 10
Yield: Makes one 8-inch torte
10
Makes one 8-inch torte
Ingredients
Ingredients
- 1/2 cup plus 1 teaspoon virgin coconut oil, plus more for pan 1/4 cup unsweetened Dutch-process cocoa powder, plus more for pan 1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving 10 ounces bittersweet chocolate, finely chopped (1 2/3 cups) 1 1/4 cups sugar 4 large eggs, room temperature 1 teaspoon pure vanilla extract 1/2 teaspoon coarse salt
Directions
Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
Reviews (7)
Add Rating & Review 146 Ratings 5 star values: 36 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 8
Reviews (7)
Add Rating & Review 146 Ratings 5 star values: 36 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 8
Add Rating & Review
146 Ratings 5 star values: 36 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 8
146 Ratings 5 star values: 36 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 8
146 Ratings 5 star values: 36 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 8
5 star values: 36 4 star values: 51 3 star values: 36 2 star values: 15 1 star values: 8
Martha Stewart Member Rating: 5 stars 01/30/2019 This is a family and extended family favorite. I get requests for it frequently. I agree with an earlier comment - follow the ingredients used and do not substitute! Excellent as written! Martha Stewart Member Rating: 5 stars 01/27/2019 Deliciously chocolate-y and very simple to make. People at brunch today asked for the recipe. Martha Stewart Member Rating: 5 stars 05/27/2018 I wasn't sure what "bake until cake is set" meant so I baked it five minutes longer and it was okay. A more precise description would be helpful. This was a hit at the party where I brought it. I cut it into about 12 slices which were fine because the cake is quite rich. Martha Stewart Member Rating: 5 stars 04/08/2018 This recipe was perfect for Passover, and multiple people told me that it was the best thing they ate over the whole holiday. Usually, my Passover-friendly recipes (even the ones we like) are relegated to the week of the holiday only, but this is one that I'll be making year-round. The coconut oil really is a must: I initially tried making it with cottonseed oil, and it was edible, but nothing special. When I ran out of walnut pieces, I topped with almonds, which was also delicious. Martha Stewart Member Rating: 5 stars 02/19/2018 excellent, simple, rich and delicious. a total win! like a fudgy brownie cake. Martha Stewart Member Rating: 5 stars 07/26/2016 I made this recipe 10 years ago for my brother's 50th. It was amazing, everyone loved it. I am about to make it again for his 60th! The walnuts really are essential as is the coconut oil. Canola oil won't do at all as it is genetically modified, and other nuts may be alright but walnuts have the bite this cake needs. Martha Stewart Member Rating: 1 stars 02/15/2016 This recipe is a complete failure. The only substitution I made in the ingredients were pecans instead of walnuts, and canola oil instead of coconut oil. Yet what I ended up with was dense and heavy, underdone (gooey and sticky) in the center, yet overdone (hard, dense, brittle) around the edge. To call it a "torte" is absurd. As a basis for dense, chewy brownies, maybe. It certainly is chocolatey! But the Martha Stewart chefs should be ashamed.Martha Stewart Member
Rating: 5 stars 01/30/2019
This is a family and extended family favorite. I get requests for it frequently. I agree with an earlier comment - follow the ingredients used and do not substitute! Excellent as written!
Rating: 5 stars
Rating: 5 stars 01/27/2019
Deliciously chocolate-y and very simple to make. People at brunch today asked for the recipe.
Rating: 5 stars 05/27/2018
I wasn’t sure what “bake until cake is set” meant so I baked it five minutes longer and it was okay. A more precise description would be helpful. This was a hit at the party where I brought it. I cut it into about 12 slices which were fine because the cake is quite rich.
Rating: 5 stars 04/08/2018
This recipe was perfect for Passover, and multiple people told me that it was the best thing they ate over the whole holiday. Usually, my Passover-friendly recipes (even the ones we like) are relegated to the week of the holiday only, but this is one that I’ll be making year-round. The coconut oil really is a must: I initially tried making it with cottonseed oil, and it was edible, but nothing special. When I ran out of walnut pieces, I topped with almonds, which was also delicious.
Rating: 5 stars 02/19/2018
excellent, simple, rich and delicious. a total win! like a fudgy brownie cake.
Rating: 5 stars 07/26/2016
I made this recipe 10 years ago for my brother’s 50th. It was amazing, everyone loved it. I am about to make it again for his 60th! The walnuts really are essential as is the coconut oil. Canola oil won’t do at all as it is genetically modified, and other nuts may be alright but walnuts have the bite this cake needs.
Rating: 1 stars 02/15/2016
This recipe is a complete failure. The only substitution I made in the ingredients were pecans instead of walnuts, and canola oil instead of coconut oil. Yet what I ended up with was dense and heavy, underdone (gooey and sticky) in the center, yet overdone (hard, dense, brittle) around the edge. To call it a “torte” is absurd. As a basis for dense, chewy brownies, maybe. It certainly is chocolatey! But the Martha Stewart chefs should be ashamed.
Rating: 1 stars
All Reviews for Flourless Chocolate-Walnut Torte
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Flourless Chocolate-Walnut Torte
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
