• Ingredients: 28
  • Serves: 8

Chocolate plum and walnut torte with plum jam or apricot preserves, chopped walnuts.



  • 8 oz. semisweet chocolate, chopped
  • 1/2 cup unsalted butter, cut into 8 pieces, room temperature
  • 2/3 cup sugar
  • 3 eggs
  • 1/2 cup cake flour
  • 3/4 cup chopped walnuts


  • 1/3 cup plum jam or apricot preserves
  • 1/2 cup chopped walnuts

For the pears

  • 1 firm-ripe Bosc pear
  • 1 tbsp. unsalted butter
  • 1 tbsp. sugar

For assembly

  • large pastry bag
  • 1/2-inch plain tip
  • 1/4-inch plain tip
  • Note: a cake decorating turntable is helpful for assembling a croquembouche

For mango ravioli

To cook fish and assemble dish

  • Special equipment: a deep-fat thermometer

Espresso chocolate chunk:

  • 1/2 cup coarsely chopped semisweet chocolate
  • 2 tsp. espresso powder

Very berry:

Peppermint fudge:

  • 3 tbsps. fudge sauce
  • 1/4 cup crushed peppermint candies


For Cake:

  1. Step 1 Preheat oven to 350°F. Butter 8-inch-diameter cake pan with 2-inch-high sides. Line bottom with parchment; butter paper.

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  2. Step 2 Dust pan with flour. Melt chocolate in top of double boiler over simmering water. Remove from over water.

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  3. Step 3 Add butter 1 piece at a time, mixing until melted and smooth. Mix in sugar. Mix in eggs 1 at a time.

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  4. Step 4 Add flour, then walnuts and stir to combine. Transfer batter to prepared cake pan. Bake just until springy to touch, about 45 minutes.

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For Glaze:

  1. Step 5 Bring whipping cream, slivovitz and light corn syrup to simmer in heavy medium saucepan. Reduce heat to low.

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  2. Step 6 Add semisweet chocolate and whisk until melted and smooth. Let glaze stand until cool but still pourable, whisking occasionally.

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  3. Step 7 Place cake on serving platter. Slide waxed paper under edges. Spread jam over top. Pour glaze over top and sides of cake.

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  4. Step 8 Smooth top and sides with spatula. Sprinkle walnuts in 1-inch border around top edge. Let stand until glaze sets.

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Nutrition information

Calories 605 Carbohydrates 67 g (22%)
Fat 38 g (58%) Protein 7 g (14%)
Saturated Fat 18 g (91%) Sodium 42 mg (2%)
Polyunsaturated Fat 7 g Fiber 4 g (16%)
Monounsaturated Fat 10 g Cholesterol 106 mg (35%)