Walnut Chocolate Torte


  • 10 fresh organic large eggs
  • 2 1/2 cup (500gr) finely ground walnuts
  • 1 1/4 cup (350 gr) fine, granulated brown sugar
  • 2 tsp cacao
  • 2 tsp pure vanilla extract
  • 20 pieces of half walnuts


  1. Separate yolks from whites. Set 3 yolks aside (you will need them later to make a cream). Beat whites with an electric mixer until stiff peaks form. Set aside. In another bowl, using electric mixer beat 7 yolks until creamy. Gradually beat in sugar, and then add walnuts. Mix well but gently. Beat in cacao and vanilla. Mix well and carefully add whites, mixing very gently on a low speed until well blended.
  2. Preheat oven to 320° F
  3. Pour batter into 2 round 9 x 1 1/2 greased and floured baking pans with removable bottom. Put into the oven and bake for 50 minutes. Cool down.
  4. Loosen sides invert onto plates.
  5. With the rum tea, moisture the whole bottom layer of the torte.
  6. Spread chocolate cream all over the layer.
  7. Place a second layer on a top, and moisture the same way.
  8. Spread the rest of the cream on a top of the layer and make a cream border around the edge.
  9. Decorate with half walnuts.
  10. Put into the fridge to cool down.

Chocolate Cream:

While the cakes are in the oven you can make the cream

  • Ingredients:
  • 1 cup unsalted real butter
  • 1 1/2 organic white powder sugar
  • 1/2 cup cacao
  • 1/8 cup pure spirits (96%)
  • Directions:
  • Beat butter with an electric mixer until creamy. Beat in powder sugar and cocoa. Add spirit. Beat until creamy.


  • To moisten cake layers
  • Ingredients:
  • 3/4 cup (200 ml) brewed black tea
  • 5 tsp brown sugar
  • 2 tbsp lemon juice
  • 3 tbsp golden rum such as Bacardi
  • Directions:
  • Add sugar, lemon and rum into tea.
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