Recipes

Line bottom and side of 9-inch (2.5 L) springform pan with parchment paper or grease. Set aside.

In food processor, whirl walnuts with 1 tbsp (15 mL) of the sugar until powdery; whirl in potato starch, cinnamon and salt. Set aside.

In small saucepan, melt margarine with espresso. Add cocoa powder; whisk until smooth. Let cool.

Meanwhile, in large bowl, beat egg yolks with 3/4 cup (175 mL) of the remaining sugar until thick and pale. Beat in chocolate mixture. Stir into walnut mixture.

In bowl, beat egg whites until soft peaks form. Beat in remaining sugar, 1 tbsp (15 mL) at a time, until stiff glossy peaks form. Fold one-third into chocolate mixture; fold in remaining whites. Scrape into prepared pan; smooth top. Bake in centre of 350°F (180°C) oven until cake tester inserted in centre comes out clean, about 1 hour and 15 minutes. Let cool on rack for 10 minutes. Remove side of pan; let cool completely. (Make-ahead: Cover with plastic wrap for up to 1 day.)

Chocolate Syrup: In saucepan, bring cocoa, honey and 1/2 cup (125 mL) water to boil; boil until syrupy, about 3 minutes. (Make-ahead: Let cool. Refrigerate in airtight container for up to 2 days). Serve with torte.

Tip: Make your own icing sugar by whirling 1/4 cup (50 mL) granulated sugar and 2 tsp (10 mL) potato starch until powdery; pass through a fine sieve to remove coarse sugar.

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