Recipe: Dean and Deluca Flourless Chocolate Walnut Torte

FLOURLESS CHOCOLATE WALNUT TORTE WITH PINOT NOIR-LACED STRAWBERRIES AND WHIPPED CREAM

"The inspiration for this dessert comes from northern Italy, where pizza di noci, a thin chocolate- nut torte, is one of the best-loved desserts. The meringue base makes this cake lighter than you would expect. In place of balsamic vinegar, commonly used to macerate strawberries in Italy, we've used Pinot Noir, which is less acidic and pungent. Use a fairly good Pinot, one that offers plenty of rich cherry and berry flavors. Enjoy the rest of the bottle with your main course."

FOR THE PINOT NOIR-LACED STRAWBERRIES:
1/3 cup sugar
1 cup Pinot Noir wine
2 cups fresh strawberries, hulled and halved

FOR THE FLOURLESS CHOCOLATE-WALNUT TORTE:
5 eggs, separated
1/2 cup plus 5 tablespoons sugar
1 cup (6 ounces) bittersweet chocolate, coarsely chopped
2 cups (8 ounces) walnuts, chopped

FOR THE WHIPPED CREAM:
1 cup heavy (whipping) cream
2 teaspoons sugar

TO PREPARED THE STRAWBERRIES:
In a medium bowl, combine the sugar and Pinot Noir. Stir until the sugar is dissolved. Add the strawberries and let sit for 2 to 3 hours.

TO MAKE THE TORTE:
Preheat the oven to 350 degrees F. Line the bottom of a 9- to 10-inch springform pan with a round of parchment paper.

In a large bowl, beat the egg yolks until pale in color. Gradually beat in the 1/2 cup sugar and continue beating until the mixture is thickened.

In a large bowl, beat the egg whites until foamy. Gradually beat the 5 tablespoons of sugar into the egg whites, 1 tablespoon at a time. Continue to beat until stiff, glossy peaks form.

Alternately fold the chopped chocolate, walnuts, and meringue into the yolk mixture by thirds until well blended. Pour into the prepared pan.

Bake until the torte is firm to the touch, does not jiggle when shaken, and has risen to the top of the pan and turned golden brown, 25 to 30 minutes. Remove from the oven and let cool to room temperature on a wire rack.

TO UNMOLD:
Run a knife around the edges of the pan to detach. Invert onto a plate and peel off the parchment paper. Invert again onto a serving plate.

TO MAKE THE WHIPPED CREAM:
In a deep bowl, combine the cream and sugar. Beat until soft peaks form.

TO SERVE:
Cut the torte into wedges and top with the strawberries and whipped cream.

Makes 9 or 10-inch torte, serves 6 to 8
Source: Dean and DeLuca by Jeff Morgan and Steven Rothfeld