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Chocolate-Walnut Torte
Chocolate-Walnut Torte
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Prep Time:
1 hour
Total Time:
5 hours 20 minutes
Decadent cocoa cake with fluffy whipped cream and crunchy walnuts - a chocolate lover's dream!
Ingredients:
  • 1 1/2 cups chopped walnuts
  • 1 1/2 cups crushed vanilla wafer cookies (38 cookies)
  • 1 cup packed brown sugar
  • 1 cup butter or margarine, melted
  • 2 1/4 cups Gold Medal™ all-purpose flour
  • 1 2/3 cups granulated sugar
  • 2/3 cup unsweetened baking cocoa
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon baking powder
  • 3/4 cup shortening
  • 1 1/4 cups water
  • 1 teaspoon vanilla
  • 2 eggs
  • 1 1/2 cups whipping cream
  • 3 tablespoons granulated sugar
  • 5 to 6 fresh nonpoisonous (unsprayed) leaves (such as lemon, grape or rose leaves) or pliable plastic leaves
  • 1/4 cup semisweet chocolate chips or 1 oz semisweet baking chocolate
  • 1/2 teaspoon shortening
Instructions:
  • Preheat the oven to 350°F. Line the bottoms of two 9-inch round cake pans with parchment paper or waxed paper. In a medium bowl, combine walnuts, crushed cookies, brown sugar, and butter until crumbly. Divide about 3/4 cup of the mixture evenly into each pan, saving the rest for later.
  • In a large bowl, use an electric mixer to blend all cake ingredients on low speed for 30 seconds, scraping the sides of the bowl as needed. Increase the speed to high and beat for 3 minutes, pausing occasionally to scrape down the bowl. Divide about 1 1/4 cups of batter into each pan over the topping, and refrigerate the leftover batter for later use.
  • Bake for around 20 minutes or until tops bounce back when lightly touched. Remove from pans onto a cooling rack and peel off the paper. Repeat with the rest of the topping mixture and batter. Let cool completely.
  • In a chilled large bowl, whip whipping cream, granulated sugar, and vanilla with an electric mixer on high speed until stiff peaks form. Place one cake layer walnut side up on a serving plate and spread approximately 3/4 cup of the filling. Repeat with the remaining layers and filling.
  • Transfer the whipped cream into a decorating bag with a star tip number 6. Pipe rosettes in the center of the cake and decorate with chocolate leaves. To make the leaves, wash and dry them first. In a 1-quart saucepan, melt chocolate chips and shortening over low heat, stirring constantly. Use a small brush to apply a 1/8 inch thick layer of chocolate on the back of the leaves. Refrigerate for at least 1 hour until firm. Gently peel off the leaves, trying to handle them as little as possible. Chill the torte for about 4 hours before serving. Keep refrigerated until ready to enjoy.

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