Espresso Cups with Pieces of Chocolate and Amaretti
Espresso Cups with Pieces of Chocolate and Amaretti
Frederic Vasseur
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Orange, Chocolate and Walnut Torte



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Orange, Chocolate and Walnut Torte
Bon Appétit December 1992

Bon Appetit - One Year Subscription 

“Baking with olive oil has a venerable history in the
Mediterranean where a number of traditional Italian
and Greek recipes use it...”

Nonstick vegetable oil spray
1 cup walnuts (about 4 ounces)
1 tablespoon coarsely chopped orange zest
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1 teaspoon baking powder
2 large eggs, room temperature
2 large egg whites, room temperature
1 cup sugar
3/4 cup light olive oil
1/4 cup fresh orange juice
1 teaspoon vanilla extract
2 tablespoons confectioner's sugar

Position rack in center of oven and preheat to 350 degrees F. Spray a
10-inch-diameter springform pan with nonstick vegetable oil spray. Lightly
dust pan with flour, tapping out excess.
Finely chop walnuts and orange zest in processor using on/off turns.
Combine flour, cocoa, baking powder, and salt in large bowl. Stir in
walnut mixture.
Using electric mixer beat eggs and egg whites in another large bowl until
frothy. Gradually add 1 cup sugar and beat until mixture is pale yellow and
thick and slowly dissolving ribbon forms when beaters are lifted, about 5
minutes. Slowly beat in olive oil on low speed. Beat in orange juice and
vanilla. Gently fold egg mixture into flour mixture until thoroughly blended.
Pour batter into prepared pan. Bake until edges of cake begin to pull away
from sides of pan and center is firm to touch, about 35 minutes. Cool cake
completely in pan on rack. Loosen sides of cake from pan with small knife.
Remove rim of pan and transfer cake to serving platter. Sift confectioner's
sugar over top of cake. Serve in small wedges. Serves 16.

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