Chocolate & Walnuts Delight

Chocolate & Walnuts Delight
200 g (7 oz) dark chocolate, finely chopped
125 g (½ cup) soft butter
125 g (½ cup) dark brown sugar
2 egg yolks
75 g (1/3 cup) chopped walnuts
45 g (1/5 cup) almond meal
2 egg whites
40 g (approx 1/5 cup) powdered sugar
Preheat your oven to 160C – 320 F – Gas Mark 3
Butter an 8-in (20 cm) spring form pan.
In a bowl, work the butter with a spatula until it has a creamy consistency. Add the dark brown sugar and continue mixing until incorporated. Add the egg yolks and mix then add the chocolate, walnuts and almond meal, mix well. In another bowl, beat egg whites until they form stiff peaks; add the powdered sugar just before they form the peaks. Fold in the egg whites into the chocolate/walnuts mixture. Pour everything in the spring form pan and bake for 40 mn. Let it cool on a cooling rack for 2 hours before you unmold.

Chocolate Ganache Cover
100g (3.5 oz) dark chocolate
10 cl ( ½ cup) heavy cream
In a bain-marie, melt the chocolate and cream until smooth, pour over the cake an don’t touch until it sets. You can also refrigerate.

Tip: You can double the chocolate ganache recipe for a thicker layer (like the one pictured).