7 large eggs, separated
Cream of Tartar
5 tablespoons breadcrumbs
2 cups walnuts
6 ounces semi-sweet chocolate
1 cup sugar
1 tablespoon baking powder
1 stick unsalted butter, softened at room temperature
1 tablespoon vanilla extract
Fresh berries (raspberries, blackberries, blueberries), optional
Powdered sugar, optional
6 tablespoons butter
6 tablespoons water
9 ounces semi-sweet chocolate
3/4 cup powdered sugar
6 teaspoons rum
Preheat oven to 350 degrees. Lightly butter bottom and sides of a 9-inch spring pan.
Beat egg whites with a sprinkle of cream of tartar until fluffy; set aside.
Combine bread crumbs, walnuts, chocolate, sugar, baking powder and pinch of salt in food processor until finely chopped.
Scatter chunks of the softened butter over the dry mixture and blend until well combined.
Add egg yolks and vanilla and mix thoroughly.
Gently fold in egg whites; do not over mix. Some of the egg whites may show through the chocolate batter.
Transfer finished batter to buttered spring pan and bake for 60 minutes.
Melt butter with water in small saucepan over medium-low heat.
Combine chocolate and sugar in food processor until finely minced.
Drizzle butter mixture over the chocolate and sugar and mix well.
Add rum and mix until all ingredients are well-incorporated.
The entire torte can be coated with the chocolate rum icing and topped with berries and powdered sugar prior to serving, or can be cut into 10-12 servings and plated individually. You can also leave the torte bare and serve with toppings on the side. Pairs well with vanilla ice cream or whipped cream.