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The batter is crafted by sifting cocoa powder into the melted chocolate mixture, incorporating sugar, eggs, vanilla, and walnuts, then baking in a well-prepared pan coated with cocoa powder and parchment. After cooling, the cake is topped with a glossy ganache made from melted semi-sweet chocolate and coconut oil, sprinkled with chopped or halved walnuts along the edges. Served chilled, this torte offers a luscious, fudgy experience that’s surprisingly light and free of gluten and dairy.