Austrian Walnut-White Chocolate Torte With Lemon Frosting

This dense and moist torte is even more wonderful served with steaming brewed tea or coffee.

October 3, 2012

Serves:  10
Prep:    10min
Cook:    20min
Total:   30min

  • 2 1/4 cups chopped walnuts
  • 1 1/2 cups white chocolate morsels
  • 3/4 cup biscuit baking mix
  • 3/4 cups confectioners' sugar
  • 3 3/4 cup confectioners' sugar
  • 6 eggs
  • 1 stick (1/2 cup) butter, softened
  • 3 tablespoons lemon juice



1. Preheat the oven to 350°F. Coat three 8" round cake pans with organic cooking spray. Dust with flour to coat; shake out any excess.

2. In the work bowl of a food processor fitted with a metal blade, combine the walnuts, white chocolate morsels, biscuit mix, and 3/4 cup of the sugar. Process for about 2 minutes, or until the nuts are finely ground. Add the eggs. Process for about 1 minute, or until smooth. Pour into the prepared pans, spreading evenly. Bake for about 20 minutes, or until the torte springs back when lightly pressed. Let stand on a rack for 10 minutes. Turn the layers onto a rack to cool completely.

3. Meanwhile, in the bowl of an electric mixer, combine the butter, 2 tablespoons of the lemon juice, and the remaining 3 3/4 cups of sugar. Blend on low speed for about 1 minute, or until moistened. Beat on high speed for 3 minutes longer, or until smooth and fluffy. Add up to 1 tablespoon more lemon juice, if needed, to make a spreadable frosting. Frost the torte between layers and on the top but not on the sides.

Nutritional Facts per serving

Calories               603.7 cal
Fat                      35.2 g
Saturated fat        11.8 g
Cholesterol           156.7 mg
Sodium                143.8 mg
Carbohydrates      69.2 g
Total sugars          64.3 g
Dietary fiber          1.8 g
Protein                 9.2 g


Healthy Recipe Courtesy of Rodale Recipe Finder.

Photo: Mitch Mandel