*  Exported from  MasterCook  *
                               Torta Caprese
 Recipe By     : Cooking Live Show #CL8910
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      ounces        semisweet chocolate
    1 1/2  stick         unsalted butter
      2/3  cups          sugar -- divided
    8      large         eggs -- separated
    1 1/3  cup           walnut pieces -- about 5 1/2 ounces
      1/3  cup           all-purpose flour
                         confectioners' sugar for finishing
 Preheat oven to 350 degrees, setting rack at middle level. Butter a
 10-inch round cake pan, 2 inches deep, and cut a piece of parchment or
 waxed paper to fit the bottom.
 Cut the chocolate finely and place in a small bowl over hot water to
 melt, stirring occasionally. Remove the bowl from the pan and cool
 In a large mixer, beat the butter with half the sugar until soft and
 light. Beat in the chocolate, then the yolks, one at a time, scraping
 bowl and beaters often. Continue beating until the mixture is smooth
 and light. Place the walnuts in the bowl of a food processor and grind
 them finely, pulsing the machine on and off at one second intervals.
 Be careful that the walnuts do not become pasty. Stir the walnuts into
 the batter.
 In a clean dry bowl, beat the egg whites until they hold a very soft
 peak and beat in the remaining sugar in a slow stream. Beat the whites
 until they hold a soft glossy peak. Stir 1/4 of the whites into the
 batter, then fold in the rest with a rubber spatula, so that no
 streaks remain.
 Pour the batter into the prepared pan and smooth the top. Bake the
 Torta Caprese about 40 minutes, until the center is firm when pressed
 with a fingertip.
 Cool the cake in the pan for 10 minutes. The cake may sink slightly,
 though this does not affect its texture. Trim off any loose crust and
 invert the cake on a rack, remove the pan and allow to cool
 completely. Dust cake with confectioners' sugar and slide onto a
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