Anna whips up a beautiful walnut dessert for Sam Longley ...
Beat egg whites till stiff and set aside
Beat yolks, sugar and vanilla extract together until light and creamy.
Fold egg whites through the yolk mixture
Stir in ground walnuts and breadcrumbs
Cook in a lined spring form tin for 30-45mins in a 170C oven.
Heat water and sugar until dissolved and add rum, remove from heat
To make the ganache melt chocolate and 250ml of the cream in microwave on low heat - stir till smooth.
Whip 350 mls of cream and fold half of whipped cream through the ganache filling and reserve the rest of cream to spoon over torte.
Turn out cooled torte (it will have sunk after it has cooled) and cut in half to form a top and base.
Place base of the cake on serving platter and pour half syrup over it.
Spoon the ganache and cream mixture over the top.
Place top half of torte on top and spoon over remaining rum syrup.
Cover with whipped cream.
Decorate as desired, I usually use a little drizzle of melted chocolate.
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