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Small Walnut Torte (serves 6 8)

  • 5 ounces (1.25 c walnuts), finely ground
  • 3 T cornstarch
  • 1/2 t powder
  • 4 yolks
  • 1/2 c sugar
  • 1 T lemon juice
  • 4 whites, beaten until stiff
  • 1/8 t salt
  • 6 ounces (168 g) semisweet chocolate, melted
  • 1 stick butter
  • 1 egg

Preheat oven to 350. Butter two 8" round pans, line, butter and dust with breadcrumbs. Combine walnuts, cornstarch and baking powder in a bowl. Beat together egg yolks and sugar for 10 minutes on high. Stir in nuts, salt and lemon juice. Stir a bit of white into yolks, then fold in rest in 4-5 additions Spread into pans and bake for 25-30 minutes or until top springs back and comes away from sides stand a few minutes, invert, remove paper, invert, cool on rack. Cream butter. Add egg and chocolate, and beat, scraping, until very smooth and slightly lightened in color. Ice torte. Serve chilled.

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