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Chocolate Silk Torte

Ingredients: 937/10000 Cup(s) hot water 1/4 Ounce(s) vanilla extract 1 Cup(s) sugar confectioners 6 egg yolks 10 Ounce(s) chocolate bittersweet 3/4 cornstarch 12 229/442 Ounce(s) walnuts 9 egg white Directions: Preheat oven to 325. Butter a parchment lined springform pan. Sprinkle with bread crumbs around the bottom and sides. Invert pan and tap out any excess. Combine nuts and cornstarch in food processor. Pulse until fine. Set aside. Melt the chocolate with the butter in a microwave. Mix well. Set aside. Put the egg yolks in a electric mixer with whip attached. Beat for 2 minutes. Gradually add the sugar and beat another 4 minutes. Add the chocolate mixture, vanilla and hot water. Beat for another minute scraping down the sides. On slow speed add the nut mixture and mix just enough to incorporate. Set aside. Beat the egg whites to firm peak and gently fold 1/3 into chocolate mixture. Repeat with remaining egg white working 1/3 at a time. Pour into prepared pan. Place pan on a large square of aluminum foil (heavy duty) and fold up edges to mold around pan. Place foil wrapped pan into another roasting pan big enough to hold an inch of water. Place pans in oven and add hot water to a depth of 1 inch. Bake for 55-60 minutes or until a toothpick comes out almost clean. Do not overbake, cake should remain slightly moist. Remove cake, cool for 30 minutes. Release the springform pan, place foil over top of torte and invert onto cooling rack. Remove metal bottom. Cool c ompletely. To Garnish: place cardboard disc on bottom of torte. Invert and make the ganache. Place torte on cake rack. Place cake rack on bigger pan to collect ganache drippings. Pour ganache in center of torte and with a long metal spatula spread across top, letting it flow down the sides.
Ganache Glaze 12 Ounce(s) semisweet chocolate; finely chopped 1 3/4 Cup(s) heavy cream Directions: Put chocolate in a medium bowl, and set aside. Heat cream in a small saucepan over medium heat, stirring occasionally, until it just begins to simmer. Pour cream over chocolate; let stand 5 minutes. Stir until smooth and glossy. Let cool, stirring occasionally, until thickened, about 15 minutes. Use immediately. Contributor: Martha Stewart Living March 2004 p152
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