Chocolate Walnut Cake
4 ounces unsweetened
2 sticks butter
4 large eggs
2 cups sugar
1 cup unsifted flour
1 tablespoon Myers dark rum
2 teaspoons vanilla
¼ teaspoon salt
2 cups walnut halves
1 ½ ounce unsweetened
1 ½ tablespoons butter, melted
1 ½ cups unsifted powdered sugar
1 ½ tablespoons dark rum
1 tablespoon water
12 perfect walnut halves
Preheat oven to 350
Grease 8 or 9 cake pan with shortening and line pan with circle of greased parchment paper.
Melt chocolate with butter over low heat in double boiler or in microwave on medium-high heat 6095 seconds. Set aside.
Place eggs in large missing bowl with sugar and beat with whisk until jest blended and smooth. Do not over heat.
Stir in the chocolate mixture and add flour, vanilla, salt and rum. Mix well.
Fold in nuts and pour batter into pan
Bake for 40-45 minutes. Cool in pan 10 minutes, then turn out and remove parchment paper.
Ice the cake while still warm.
Melt chocolate and butter as before.
Blend in powdered sugar, rum and water. Add additional water for right consistency.
Spread immediately over warm torte. Dont fuss with this icing as it will lose its gloss.
Garnish with 12 walnut halves around the border.