About this recipe:This is a yummy, flourless, fail proof chocolate cake - the base and the filling are the same: one is baked while the other is just chilled. Use fresh eggs and good quality chocolate - preferably with 70% cocoa, and don't over-bake the base.
200g caster sugar
200g butter, softened
120g ground walnuts
3 tablespoons cocoa
150g dark chocolate, melted
400ml double cream + sugar to taste (3-4 tablespoons, depending on how sweet you want it to be)
Grated chocolate or walnuts to decorate
Directions Prep:30min › Cook:30min › Ready in:1hr
In a medium bowl beat yolks and sugar with electric mixer until pale and creamy.
In a second bowl beat well together butter, ground walnuts, melted chocolate and cocoa.
In a third bowl beat egg whites until they are firm.
Gently mix all together and divide in two parts.
Place the first part in a greased round (21 cm base) cake pan, base lined with baking paper and bake for 30 min on 180 degrees C.
Place the second part of the mixture in the fridge.
When the first part is baked and cooled, cover it with the second, and finish all with double cream whipped with sugar.