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Chocolate Walnut Torte

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“Chewy, rich torte riddled with chocolate!”
READY IN:
55mins
SERVES:
6
YIELD:
1 nine inch pie
UNITS:
US

Ingredients Nutrition

  • 30 Ritz crackers, crushed fine
  • 34 cup broken walnuts
  • 1 cup mini chocolate chip
  • 2 teaspoons baking powder
  • 3 egg whites, room temperature
  • 1 cup sugar
  • Topping
  • 1 (2 ounce) envelope Dream Whip
  • 2 tablespoons unsweetened cocoa (Hershey's)
  • 2 tablespoons sugar
  • 12 cup milk, very cold

Directions

  1. Preheat oven to 325°F.
  2. Combine and set aside: crackers, nuts, chips and baking powder.
  3. With electric mixer, beat egg whites till frothy. Slowly beat in sugar a bit at a time until all in and egg whites are glossy and almost as stiff as for angel cake.
  4. Fold in cracker mixture, gently but well.
  5. Pour into ungreased 9-inch pie pan.
  6. Bake at 325° for 25-30 minutes.
  7. Cool completely.
  8. • Topping: While pie is baking, combine Dream Whip, cocoa and sugar in mixing bowl; add milk, blend well.
  9. Place bowl in fridge while pie bakes.
  10. Once pie is cool, whip topping to stiff peaks.
  11. Spread on pie leaving 1-inch band around edge (for looks).
  12. Sprinkle with chopped nuts, or shaved chocolate.
  13. Chill overnight.

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