Chocolate Orange Walnut Torte (Flourless!)

7 Oz. Finely ground toasted walnuts *Allow to cool before grinding.
6 Oz. Sugar (separated into two 3 oz portions)
7 Oz. bittersweet or semi-sweet chocolate, finely grated
1.5 Oz Orange Zest
1 t. vanilla extract
8 Egg Yolks
8 Egg Whites
Fine Breadcrumbs for dusting pan.
Powdered Sugar for garnish.

Butter and line a 10 inch pan with a coating of breadcrumbs and preheat oven to 350.
Whip the egg yolks on the mixer with 3 oz of the sugar until fluffy, pale yellow and in a “ribbon” consistency. Mix the ground nuts with the grated chocolate and orange zest, fold the yolk-sugar mixture into the nut-chocolate mixture.

In a clean bowl, whip the egg whites up to a foam then slowly add the remaining 3 oz sugar, then the vanilla extract. Temper part of the whites into the above mixture (meaning add just a small amount first) then fold in the remaining whites very carefully not to deflate them/over-mix as this is what will make your cake rise.

Carefully pour the cake mixture into the prepared pan and bake approx 30 min or until toothpick inserted into cake comes out clean. Allow the torte to cool about a ½ hour before removing from pan. Remove by running a small knife around the sides. Place a serving platter over the pan and invert the torte out so that the bottom is now served as the top. Dust the torte lightly by sifting powdered sugar on top before serving.

Recipe by Linda Sullivan