These chocolate walnut torte squares are light and mousselike rather than dense and fudgy like a brownie. They make an excellent dinner party dessert, especially served warm. They require a bit more of an effort to prepare than your average brownie, but they're so worth it.
Melt the chocolate and butter in a bowl suspended over a pan of hot, but not boiling water. Mix until smooth, then remove from the heat.
6 oz dark chocolate, 6 oz unsalted butter
Stir in the rum.
3 tbsp rum
Blitz the walnuts in a coffee grinder or food processor.
3 oz walnuts
Separate the eggs into two bowls.
4 large eggs
Whisk the egg whites with the cream of tartar until soft peaks form.
¼ tsp cream of tartar
Gradually add 2oz (60g) of the sugar and continue to whisk until stiff and glossy.
6 oz golden caster sugar
Add the remaining 4oz (120g) sugar to the egg yolks in the other bowl and beat with electric beaters until the mixture is pale and doubled in volume.
Fold into the chocolate mixture followed by the walnuts and flour.
1 oz flour
Lastly folded in the egg whites, one third at a time.
Scrape into a 9" (23cm) square silicone mould or lined tin and bake in a preheated oven at 180℃ (160℃ fan, 350℉, Gas 4) for 20 minutes or until an inserted toothpick comes out with only a few moist crumbs attached.
Leave to cool then cut into 16 squares.
Notes
If you'd rather work in grams, I always use a conversion of 1 oz = 30 grams.Please note: calories and other nutritional information are per serving. They’re approximate and will depend on exact ingredients used.