Flourless Chocolate-Walnut Torte

Preheat the oven to 250. Line the bottom of a 9- to 10-inch springform pan with a round of parchment paper. In a large bowl, beat the egg yolks until pale in color. Gradually beat in the 1/2 cup sugar and continue to beat until the mixture is thickened. In a large bowl, beat the gg whites until foamy. Gradually beat the 5 tbsp. of sugar into the egg whites, 1 tbsp. at a time. Continue to beat until stiff, glossy peaks form.

Alternately fold the chopped chocolate, walnuts and meringue into the yolk mixture by thirds until well blended. Pour into the prepared pan and bake until the torte is firm to the touch, does not jiggle when shaken, and has risen to the top of the pan and turned golden brown. 25 to 30 minutes. Remove from the oven and let cool to room temperature on a wire rack.

Serve with sweetened whipped cream and strawberries.