Chocolate Walnut Tweed Torte

This flourless chocolate cake by Alice Medrich (Sinfully Easy Delicious Desserts) is another great use for all those egg whites leftover from baking panettone or colomba de pasqua this time of year. Unlike other flourless chocolate cakes, this one is lots of tiny bits of chocolate and walnuts suspended in a meringue. It's not a looker, but if you appreciate melty, gooey chocolate you'll be happy to look past that. Use a chocolate you really like since that will be the star.

     100 gm walnut pieces (1 cup)

     125 gm sugar (1/2 cup + 2 tablespoons)

     250 gm 70-72% chocolate, coarsely chopped (9 oz)

     Finely grated zest of 1 med orange (optional)

     1/8 tsp salt

     240 gm egg whites (1 cup)

     1/2 tsp cream of tartar

     Lightly sweetened whipped cream

Preheat oven to 350F (175C) and spray or grease a 9-inch springform.

Pulse walnuts with 1 Tbl of the sugar in FP until finely ground. Transfer to a bowl and wipe the oil out of the processor bowl. Next pulse the chocolate with another Tbl of the sugar until it ranges in size from coarse meal to 1/4-inch bits. Transfer to bowl with nuts, along with orange zest if using, and salt. Stir to combine and set aside.

In a large, clean bowl, beat egg whites with cream of tartar at medium speed until creamy white and soft peaks form when beaters are lifted. On medium-high, gradually add remaining 1/2 cup sugar, beating until glossy and stiff but not dry.

Pour half the chocolate mixture over the egg whites and gently fold in with a large spatula until nearly incorporated. Repeat with remaining chocolate, folding just until evenly incorporated.

Transfer batter to prepared pan and spread evenly. Bake 25-30 minutes until puffed and golden and it springs back when gently pressed. Cool on rack. Slide a knife or metal spatula around the sides to release before removing the ring.

Serve with whipped cream, preferably before the chocolate has time to set up.