This delicious, dark cake is packed with walnuts and perfect served with fresh raspberries and whipped cream.
Preheat oven to 180 degrees
Grease and line the base of a 20cm spring form cake tin with baking paper
Process the walnuts in a food processor until finely ground
Put the chocolate, cream and vanilla extract in a heatproof bowl. Sit over a saucepan half filled with simmering water. Turn off the heat and stir the chocolate until just melted. Allow the mixture to cool a little.
Add the sugar, egg yolks and ground walnuts to the chocolate mixtuere and combine
Beat the egg whites until firm peaks form. Fold into chocolate mix
Pour into the cake tin. Bake for 40 mins or until firm to touch.
Leave to cool for 5 minutes then turn out onto wire rack
Serve with fresh raspberries and whipped cream
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