Recipe Index: Chef Allen Susser

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Chocolate Walnut Torte with Macaroon Crust

Ingredients:
serves 8

• 2 cups Almond Paste
• 1 cup Granulated Sugar
• 2 large Egg Whites, plus 6 large eggs
• 1 pound Bittersweet Chocolate, Chopped
• 1/2 pound Sweet Butter
• 1 cup Chopped Walnuts

Procedure:

To Prepare The Crust: Butter a springform torte pan. Combine the almond paste, sugar, and egg whites in a stainless-steel bowl. Using a wooden spoon, combine the ingredients well. Press the crust into the prepared torte pan, spreading it evenly around the bottom and up the sides.

To Make The Chocolate-Walnut Filling: Melt the chopped chocolate in a double boiler. Remove from the heat and combine with the butter and whole eggs. Fold in the walnuts.

To Finish and Bake: Preheat the oven to 350 degrees. Pour the filling into the torte crust. Bake in the lower third of the oven for 35 minutes, until the torte edges are golden brown. Remove for the oven and allow to cool for 20 minutes. Remove the spring mold and cool for another 30 minutes.