Chocoholic's Decadent Torte Recipe

How to make it

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• Melt chocolate and set aside to cool somewhat.
• Preheat oven to 325°F / 170°C.
• Grease the bottom of a 9" springform pan, or of 2 9" cake pans. Cut out parchment or waxed paper to fit and press into round(s).
• Separate eggs.
• In large bowl of mixer, beat butter until creamy; gradually add powdered sugar and beat several minutes or until light and fluffy.
• While beating, add yolks one at a time, incorporating each one well before adding the next.
• Reduce speed of mixer and beat in the chocolate just until incorporated, adding it in a stream while beating.
• In a separate clean bowl, beat the whites until stiff and fold them gently into the chocolate mixture, using a spatula. Some white streaks should remain; don't overmix.
• Remove and refrigerate a generous 1/3 of this mixture.
• Carefully fold nuts into remaining batter and spread evenly into pan(s).
• Bake 20 minutes for 2 pans, 25 for single pan, or just until firm.
• Remove pans from oven, run a knife around the edge and invert immediately onto cooling rack. Remove parchment/wax paper and cool completely.
• Assembly: Split the one layer into 2, if springform pan was used. If two layers were made, turn one layer top-side down onto platter. Fill with all but about 1/4 cup of the reserved filling.
• Place second layer on top, smooth side up. Spread this layer with the remaining 1/4 cup (sides are not frosted) and cover with grated chocolate.
• Chill at least 3 hours or overnight before serving.
• Cut into very thin slices and serve with scads of whipped cream or creme fraiche-- it needs something to lighten its decadence!