Chocolate Walnut Tweed Torte

Ingredients

• Salt
• Sugar
• Egg
• Ground
• Orange zest
• Egg whites
• Half
• Egg white
• Cream
• Walnuts
• Tartar
• Orange
• Whipped cream

Directions

1. Set an oven rack low, in the oven's lower third, and heat to 350°F. Give the bottom and sides of a 9-inch springform pan a light coating of grease.
2. In a food processor, combine the walnuts and 1 Tbs. of the sugar, then pulse until the nuts are finely ground. Transfer the nuts to a separate bowl. With a paper towel, wipe away any extra oil from the processor bowl, then add the chocolate and 1 Tbs. sugar. Pulse until the chocolate is crumbly, with pieces ranging from coarse meal to 1/4-inch bits. Add the chocolate to the walnuts, along with the orange zest, if using, and the salt, then stir everything together. Set aside.
3. In a large bowl that is clean and dry, use an electric mixer on medium speed to beat the egg whites with the cream of tartar until the whites turn creamy white and hold soft peaks when you lift the beaters. Add the remaining 1/2 cup sugar a little at a time, beating on medium-high speed until the whites look glossy and stand in stiff peaks, but are not dry.
4. Pour half the chocolate mixture onto the egg whites, then fold with a large rubber spatula until it is almost blended in. Add the rest of the chocolate mixture the same way, folding only until the batter looks evenly mixed.
5. Scrape the batter into the pan you prepared and smooth it level. Bake for 25 to 30 minutes, until the torte has risen, the top is golden brown, and it bounces back when you press it lightly with your fingers. A toothpick poked into the center should come out moist and may be marked with melted chocolate, but it should not be coated in raw batter. Place the pan on a rack and let it cool. Run a thin knife or small metal spatula around the edge so the torte releases from the pan. Take off the pan sides and move the cake to a serving platter.
6. Serve the slices with a dollop of whipped cream.