Chocolate Nut Torte

Preparation info

  • 12 to 16

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ¾ cup butter
  • ¾ cup sugar
  • 7 eggs, separated
  • 4 ounces sweet cooking chocolate, melted and cooled
  • 1 cup unblanched almonds, finely ground
  • ½ teaspoon baking powder
  • Chocolate Filling
  • ¼ cup unblanched almonds, chopped


    1. Preheat oven to moderate (350°F.).

    2. Cream the butter and gradually beat in the sugar until the mixture is light and creamy.

    3. Beat in the egg yolks, one at a time. Blend in the chocolate. Gently fold in the ground almonds mixed with the baking powder. Fold in the egg whites, beaten until stiff but not dry.

    4. Pour the mixture into two well-greased nine-inch layer-cake pans. Bake for about thirty minutes. Cool away from drafts. There will be some shrinkage.

    5. Frost between the layers and over the top of the torte with the filling. Sprinkle with the chopped nuts.