Served at our 2011 New Librarians’ Workshop; adapted from Rose’s Heavenly Cakes. It’s gluten-free! Preheat oven to 350, with oven rack on lower third shelf; butter bottom of 9×3-in springform pan, cover it with parchment, then butter-and-flour the parchment circle. Ingredients: 3/4 c. superfine sugar, divided 1 1/2 c. walnut halves or pieces, lightly toasted & cooled 5 oz. dark chocolate, chopped (I used Ghirardelli 60% chocolate chips) 8 large eggs, separated 1 t. cream of tartar In bowl of food processor, pulse walnuts with 2 tablespoons of the sugar until very fine. (Stop before nuts become oily.) Empty into a medium bowl, then process chocolate until very fine (but not beginning to melt). Add to nuts and combine. In… Read More »Hungarian Jancsi Torta (recipe)