Creamy Blender Chocolate Frosting
INGREDIENTS:
8 oz Ghirardelli Bittersweet 1 ts Vanilla
-Chocolate 1/4 c Unsifted flour
3/4 c Butter 2/3 c Walnuts, ground
4 Eggs, separated 1 pn Cream of tartar
3/4 c Sugar, divided
8 oz Ghirardelli Bittersweet 1 ts Vanilla
-Chocolate 1/4 c Unsifted flour
3/4 c Butter 2/3 c Walnuts, ground
4 Eggs, separated 1 pn Cream of tartar
3/4 c Sugar, divided
Yield: 12
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*.
* Separate recipe
DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*.
* Separate recipe