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Receta Flourless Chocolate Walnut Torte With Pinot Noir Laced Strawberries

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  • 1/3 c. sugar
  • 1 c. pinot noir wine
  • 2 c. fresh strawberries, hulled and halved
  • 5 x Large eggs, separated
  • 1/2 c. plus 5 Tbsp. sugar
  • 1 c. (6 ounces) bittersweet chocolate, coarsely minced
  • 2 c. (8 ounces) walnuts, minced
  • 1 c. heavy cream
  • 2 tsp sugar


  1. To make strawberries: In a medium bowl, combine sugar and wine. Stir till sugar is dissolved. Add in strawberries and let sit 2-3 hrs.
  2. To make torte: Preheat oven to 350 degrees. Line bottom of a 9- to 10 inch springform pan with a round of parchment paper. In a large bowl, beat egg yolks till pale. Gradually beat in 1/2 c. sugar; continue beating till mix is thickened. In a large bowl, beat egg whites till foamy. Gradually beat 5 Tbsp. sugar into egg whites, 1 Tbsp. at a time. Continue to beat till stiff, glossy peaks form.
  3. Alternately fold minced chocolate, walnuts and meringue into yolk mix by thirds till well blended. Pour into prepared pan and bake till torte is hard to touch, does not jiggle when shaken, has risen to top of pan and turned golden, 25-30 min. Remove from oven and cold to room temperature on a wire rack.
  4. To unmold, run a knife around edges of pan. Invert onto a plate and peel off parchment paper. Invert again onto a serving plate.
  5. To make whipped cream: In a deep bowl, combine cream and sugar. Beat to soft peaks.
  6. To serve: Cut torte into wedges and top with strawberries and whipped cream.
  7. Serve with pinot noir.
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