Flourless Chocolate-Walnut Torte

By courtneyepowell

Ingredients

• Unsalted butter, room temperature, for pan
• 1/4 cup unsweetened cocoa powder, plus more for pan
• 1/2 cup plus 1 teaspoon coconut oil
• 10 ounces bittersweet chocolate, chopped
• 1 1/4 cups sugar
• 4 large eggs
• 1 teaspoon pure vanilla extract
• 1/2 teaspoon coarse salt
• 1/2 cup ground toasted walnuts, plus 2 tablespoons finely chopped walnuts, for serving

Details

Servings 10
Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 350 degrees. Butter an 8-inch round cake pan. Line bottom with parchment; butter parchment and dust with cocoa.

Melt 1/2 cup oil and 8 ounces chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat; whisk in sugar. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in pan.

Bake until set, about 35 minutes. Let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan.

Melt remaining 2 ounces chocolate and 1 teaspoon oil in same manner as in step 2; spread on cake. Sprinkle chopped walnuts in center. Cut into wedges; serve.