*  Exported from  MasterCook Mac  *
                           Torta Nera Con le Noci
 Recipe By     : Katie E Green <kgreen@u.washington.edu>
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Tortes
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    6      oz.           semi-sweet chocolate
   12      Tbs           unsalted soft butter (1.5 sticks)
      2/3  cups          sugar
    8                    large eggs, separated
    1 1/2  cups          walnuts, ground
      2/3  cup           flour
    4      cups          sugar
      1/3  cup           water
    3      Tbs           dark rum
    1 1/2  pound         semi-sweet chocolate (chopped & set aside)
    1 1/2  cups          heavy whipping cream
      1/3  cup           light corn syrup
    4      Tbs           butter, softened
    4      Tbs           dark rum
                         walnut halves for garnish
 This recipe is from the famous Bologna Bakery, Atti, Italy.
      Butter and line a 10 inch cake pan with paper, butter well.
      Fine chop chocolate and melt over pan of hot water, stirring
      occasionally.  Beat butter on medium speed, with 1/2 of the sugar
      until soft and light.  Beat in melted chocolate, egg yolks--one
      at a time. Combine walnuts, flour and stir into butter/chocolate
      Whip egg whites in bowl to soft peaks and whip in rest of sugar
      --adding in a slow stream.  Whip to soft peaks.  Stir 1/4 of
      egg whites into batter.  Fold in the rest GENTLY with spatula.
      Pour into prepared cake pan.  Bake 350F for 35 minutes.  Unmold
      and cool on rack.  Be sure to carefully remove paper before
      decorating cake.
      Combine water and sugar in pan.  Bring to boil.  Cool and stir
      in rum.
      Bring cream and corn syrup to boil in pan.  Remove from heat.
      Stir in chocolate; let stand 2 minutes to let chocolate melt.
      Whisk smooth.  Whisk in butter and rum.  Scrape into bowl and
      let cool to room temperature; refrigerate until thick and set.
      Trim cake to even beauty and slice horizontally into 2 layers.
      (Easy way is to mark division around edge of cake with tooth-
      picks and saw into with dental floss, using picks as guides.)
      Place one layer on 10 inch cardboard circle.  Moisten top of
      layer with 1/2 of syrup, using a brush.  Beat chocolate filling
      on medium speed or by hand for 1 minute until density is light-
      ened.  Spread 1/4 over syrup laden layer.
      Top with 2nd. layer and moisten top with rest of syrup (as in
      prior step).  Top with 1/2 of the remaining filling on top and
      sides of cake.  Using an Ateco #2 pastry tip (OR your own made
      pastry bag) pipe remaining filling in vertical lines across the
      width...then the opposite width of the cake to create a window
      or diamond lattice decoration, with rosettes if desired.  Fill
      center of each lattice square with a walnut half (optional).
      Serve at room temperature.  Store in refrigerator.
      Sliced thin, serves 12.
      Note:  Vino cotto liqueur is often used for the syrup base for
      such a cake.
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