This is a very rich, chocolate dessert that will satisfy the cravings of even the most passionate chocoholic. It’s a dense cake best served the day after baking when the chocolate has had a chance to mellow.

A ganache is a thin chocolate icing that is drizzled over the cake. It’s optional, but I recommend trying it because this dessert is all about chocolate overload.



  • 2 cups walnuts
  • 1 cup sugar
  • 1 1/2 cups chopped semisweet chocolate
  • 5 large eggs, separated
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon grated orange peel
  • 1 1/2 sticks unsalted butter

Chocolate Orange Ganache (optional)

  • 1/2 cup heavy cream
  • 2 teaspoons freshly grated orange zest
  • 1/2 cup chopped semisweet chocolate


  • 10 -inch spring form pan A 9-inch pan will work too, but you may need to bake the torte a little longer.
  • Food processor


  1. Place the walnuts and 1/3 cup of sugar in a food processor and pulse until finely ground.
  2. Melt chocolate and butter in a double boiler.
  3. Set aside to cool.
  4. Butter a 10-inch spring form pan and lightly dust with flour or cocoa powder.
  5. Transfer to a bowl.
  6. Beat the yolks and remaining 2/3 cup sugar.
  7. Add the vanilla and fold the melted chocolate, ground walnuts and orange zest into the egg yolks.
  8. In a separate bowl beat the eggs whites until stiff.
  9. Fold the egg whites into the chocolate walnut batter.
  10. Pour the batter into your prepared spring form pan.
  11. Bake in a pre-heated 350 degree F oven for 35 to 40 minutes.
  12. Remove from the oven and allow to cool completely before taking out the cake out of the pan.
  13. Before unlatching the spring form, run a knife blade between the edge of the torte and the form so that the torte doesn't stick.
  14. This can be served with a dusting of powdered sugar or, if you want even more chocolate top with ganache.
  15. To make the ganache heat 1/2 cup of heavy cream in a small saucepan.
  16. Just as the cream begins to bubble add the chocolate and orange zest.
  17. Lower the heat and stir until the chocolate is melted and smooth.
  18. Add more cream, one tablespoon at a time if the chocolate becomes too thick.
  19. Pour the ganache over the cooled torte.