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Loads of ground bittersweet chocolate and walnuts held together with meringue produce a moist, deceptively light cake with a speckled (tweedy) appearance and intense chocolate flavor—without flour or even egg yolks. It’s perfect for Passover, and, of course, it’s gluten free. Whipped cream on top accentuates the flavor of the nuts and balances the jolt of bittersweet. Glorious, and simple as can be. This recipe is excerpted fromSinfully Easy Delicious Desserts, by Alice Medrich.在这里阅读我们的评论.

Ingredients

1 cup (3.5 oz.) walnut pieces
1/2杯加2汤匙。（4.375盎司）糖
9 oz. bittersweet chocolate (70% to 72% cacao), coarsely chopped
Finely grated zest of 1 medium orange (optional)
1/8 tsp. salt
1 cup egg whites (from 7 to 8 large eggs)
1/2 tsp. cream of tartar
轻轻甜味的奶油

Preparation

将架子放在烤箱的下三分之一中，然后将烤箱预热至350°F。轻轻润滑9英寸弹簧盘的底部和侧面。
用1 TBS脉动核桃。食品加工机中的糖直至细化。将坚果刮入另一个碗中。用纸巾从处理器碗的侧面擦除多余的油，加入1汤匙巧克力。糖，脉搏直至形成碎屑，从粗餐到1/4英寸钻头。将巧克力与橙皮一起加入坚果，如果使用的话，然后加盐，然后搅拌以结合。搁置。
Using an electric mixer, beat the egg whites with the cream of tartar in a large clean, dry bowl at medium speed until the egg whites are creamy white and soft peaks are formed when the beaters are lifted. Gradually add the remaining 1/2 cup sugar, beating at medium-high speed until the egg whites are glossy and stiff but not dry.
将一半的巧克力混合物倒在蛋清上，然后用大型橡胶刮刀折叠直至几乎合并。重复剩余的巧克力混合物，折叠直至均匀合并。
Scrape the batter into the prepared pan and spread it evenly. Bake for 25 to 30 minutes, until the torte is puffed and golden brown on top and springs back when gently pressed with your fingers; a toothpick inserted in the center should come out moist and possibly stained with melted chocolate, but not coated with raw batter. Set the pan on a rack to cool. Slide a thin knife or a small metal spatula around the sides of the torte to release it from the pan. Remove the pan sides and transfer the cake to a serving platter.
Serve slices with a dollop of whipped cream.

Tip

The torte can be kept at room temperature, covered or under a cake dome, for up to 3 days, or frozen, well wrapped, for up to 3 months; bring to room temperature before serving.

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评论（15个评论）

butterscotch| 04/17/2022

I liked this torte but didn't love it. The texture is pleasingly chewy, like a cross between a marshmallow and a meringue, but the flavor is one-dimensional--just a big hit of dark chocolate. If I made this again, I'd add some espresso powder and/or cinnamon to the batter to make the flavor more interesting. I did toast the walnuts before grinding, but that didn't seem to help much with varying the flavor.
I needed a bigger cake than the recipe yields, so I increased the recipe by half, used a 10-inch springform pan and baked for 40 minutes which worked out well.
The_Inept_Chef| 06/18/2020

This was nice. Easy to make. The whipped cream is a must.
MirandaCKinsey| 02/16/2019

I have never heard of a tweed torte. Lovely.