Directions

Preheat the oven to 350ºF. Butter the bottom of a 9-inch springform pan. Line the bottom of the pan with parchment paper. Butter the parchment paper. To make the torte, melt the 60% Cacao Bittersweet Chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmer water, stirring occasionally until smooth. Remove from heat.

Combine the egg yolks, 2 tablespoons of the sugar, the vanilla, and salt in a medium bowl. Beat lightly until well combined. Add the egg mixture to the chocolate, 1 tablespoon at a time, whisking continually. In a separate bowl, beat the egg whites and the 6 remaining tablespoons of sugar with an electric mixer until soft peaks form. Transfer the chocolate mixture to a large bowl, pour the egg white mixture on top, and carefully fold it in. (Do not overmix.) Spread the batter in the prepared pan.

Bake on the lower shelf of the oven for 30 to 35 minutes, until cracked on top and a tester comes out clean when inserted into the center of the cake. Transfer to a wire rack to cool completely, about one hour. (The cake will shrink down as it cools.) Once cooled, remove the side of the pan. To make the glaze, melt the Semi-Sweet Chocolate and butter in the top of a double boiler or in a heatproof bowl over barely simmering water. Stir in the milk, syrup, and vanilla. Place the cake layer (still on the rack) over a baking sheet. When the glaze has cooled, pour it over the center of the cake and let it run down the sides. Use a spatula to smooth the glaze and coat the sides. Decorate the sides of the cake by pressing the nuts into the glaze. Transfer to the refrigerator and allow the glaze to set, about 10 minutes.