Chocolate Nut Torte

Preparation info
  • 12 to 16

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¾ cup butter
  • ¾ cup sugar
  • 7 eggs, separated

Method

  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 wit