Name: Torta Nera con le Noci (“Black” Cake with Walnuts from Bologna)
Yield: Makes 12 servings
Cuisine: Italy
Ingredients: ⅓ cup light corn syrup; 4 tablespoons dark rum; 1½ cups walnuts, ground; 8 large eggs, separated; ⅔ cup sugar; 4 tablespoons butter, softened; 3 tablespoons dark rum; 12 tablespoons (1½ sticks) unsalted butter, softened; ⅓ cup water; 1½ pounds semisweet chocolate; 1½ cups heavy whipping cream; 6 ounces semisweet chocolate; ¼ cup sugar; ⅔ cup all-purpose flour

Preparation info

Makes
12
servings

Difficulty
Easy

Appears in

Great Italian Desserts

By Nick Malgieri

Published 1990

About

A specialty of Atti, Bologna’s magnificent bakery and pasta store, this cake has a rich, satisfying flavor. The slight bitterness of the walnuts complements the chocolate perfectly.

Ingredients

Chocolate Walnut Cake Batter

6 ounces semisweet chocolate
12 tablespoons (1½ sticks)

Method

Butter and line with paper a 10-inch round pan.

For the chocolate walnut cake batter, cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Beat the butter with half the sugar until soft and light, either by hand, with a hand mixer set at medium speed