12 Serves
204 Mins
Preheat your oven to 170°C. Line a shallow baking tin with parchment paper.
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AmericanVitamin E
1 mg / 15 mgVitamin K
7 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
42 µg / 400 µgCalcium
85 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
36 mg / 420 mgPhosphorus
229 mg / 1,250 mgPotassium
345 mg / 4,700 mgSodium
308 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
46 µg / 55 µgFiber
1 g / 28 gSugar
21 g / 50 gSaturated Fat
14 g / 20 gCholesterol
396 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Sift the white flour and baking cocoa into a bowl and set aside.
In a clean bowl, beat the egg whites until stiff peaks form, then gradually incorporate the granulated sugar.
Whisk in the egg yolks one by one, then gently fold in the flour and cocoa mixture using a spatula.
Pour the batter into the prepared tin and bake for 35 minutes. Cool for 5 minutes before removing.
For the meringue, whisk egg whites to stiff peaks, gradually adding sugar. Fold in the crushed walnuts and flour.
Spread the meringue into the re-lined tin and bake for 40 minutes. Allow to cool completely.
Prepare the glaze by heating heavy cream in a saucepan, then stirring in the chopped baking chocolate until smooth and shiny.
Assemble the cake by layering the sponge and meringue with a sprinkle of walnuts, then cover the entire cake with the chocolate glaze.
Decorate with additional walnuts and refrigerate for 1-2 hours before serving.
16
g26
g24
g
