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Old 01-26-2009, 12:29 AM
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Default Hungarian Chocolate Walnut Torte

This is one of my dessert secret weapons. It makes a very big fudgy chocolate cake with very effort. When I am asked to make something last minute, I often make this cake. However, if you can make a chocolate cake the night before it is served, it will always taste better. I usually make it one night and ice it the next morning.
Pie Susan

Hungarian Chocolate Walnut Torte
Serves 8 very big slices

4 eggs
1-1/4 cups sugar
1 cup chopped walnuts
1/2 cup flour
4 T cocoa
1 t baking powder
1/2 cup sour cream
1 t vanilla extract

Place all the ingredients in a food processor and blend for 30 seconds, or until the nuts are finely chopped.
Pour batter into a 10-inch buttered springform pan and bake in a 350 degree oven for about 30-35 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan.
When cool, swirl Chocolate Buttercream on the top, in a decorative fashion and frost the sides. This is a low cake, so don't think anything went wrong.

Chocolate Buttercream

1/2 cup semisweet chocolate chips, melted
1/4 cup sweet butter, melted
1/2 t vanilla

In a bowl, stir together melted chocolate and melted butter until blended. Stir in vanilla. Yields 3/4 cup frosting.
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