CAKES - CAPRI CHOCOLATE TORTE

Serves 10

1 1/2 cups walnuts (about 7 ounces)
1/3 cup all purpose flour
8 ounces bittersweet (not unsweetened) or semisweet chocolate, chopped

1/2 cup (1 stick) unsalted butter, room temperature
14 tablespoons sugar
7 large eggs, separated, room temperature

Powdered sugar 

Position rack in center of oven and preheat to 350°F. 

Butter 9-inch-diameter springform pan with 3-inch-high sides. Line bottom with waxed paper round. Finely grind walnuts with flour in processor; set aside. 

Stir chocolate in top of double boiler over simmering water until melted and smooth. Remove chocolate from over water. Cool chocolate slightly. 

Using electric mixer, beat butter and 7 tablespoons sugar in large bowl until light and fluffy. Beat in melted chocolate. Add yolks 1 at a time, beating well after each addition. Continue beating until smooth and light, about 3 minutes. Mix in ground walnut mixture. 

Using electric mixer fitted with clean dry beaters, beat whites in another large bowl until beginning to form soft peaks. Gradually add remaining 7 tablespoons sugar and beat to soft peaks. Stir 1/4 of whites into batter to lighten. Fold in remaining whites. 

Pour batter into prepared pan; smooth top. Bake until tester inserted into center comes out with some moist crumbs attached, about 40 minutes. Cool cake in pan on rack 10 minutes. Run sharp knife around pan sides to loosen cake. Release pan sides and cool cake completely (cake may fall as it cools). (Can be prepared 2 days ahead. Cover and let stand at room temperature.) 

Transfer cake to platter. Sift powdered sugar over cake. Cut into wedges and serve.
 
MY NOTE:  (1) to successfully beating egg whites, separate the eggs when they are cold, let the egg whites come to room temperature before beating, wipe the whisk and bowl with vinegar to get rid of any trace of fat (3) the chocolate can be melted in the microwave with great care otherwise, it can easily burn (4) it took 60-65 minutes in my oven to bake this cake (5) I run a knife around the cake pan or release the side of the pan after baking (6) the cake has a thin layer of crust on top and tends to wrinkle and crack when it falls after cooling (7) the cake seems to taste a whole lot better a day later. 

From Bon Appetit, May 1995.