- 1 1/4 cups whole shelled walnuts or pecans -
- 12 Tbsp. margarine or unsalted butter (1 ½ sticks) -
- 8 oz. bittersweet chocolate chopped -
- 3 eggs -
- 3 yolks -
- 3/4 cup sugar -
- 1/2 tsp. salt -
- 6 egg white -
- 1/2 cup + 2 Tbsp sugar -
1. Preheat oven to 350 degrees
2. Toast the walnuts and pecans on a baking sheet for about 6–7 minutes. Remove from oven, cool, and pulse in a food processor until finely ground but not clumpy (makes about 1 cup ground nuts).
3. Melt margarine and chocolate together in a double boiler. In the bowl of an electric mixer fitted with beaters, place eggs & yolks and beat on high, adding sugar slowly as it beats. Add salt as well and beat until eggs are a creamy yellow, about 7 minutes on high speed. Add chocolate mixture into bowl and combine gently. Add nuts and fold together.
4. Line a 9 or 10 inch round springform pan with a piece of parchment paper (see note) and grease the sides well. Pour batter into pan. Bake for 35–40 minutes. Let cool. Cake may settle while cooling. Run a knife around the edges of the cake to free it from pan.
5. Meanwhile, place whites into a bowl of a clean electric mixer fitted with beaters and whip at high speed, adding sugar slowly as it whips, until stiff peaks form.
6. Use a spatula and smear meringue on top of cooled cake, leaving an uneven top.
7. Place in an oven preheated to 350 degrees for 10 minutes. If you wish to brown the top more, preheat oven to broil and let the cake sit under the broiler for less than one minute. Watch it carefully to prevent burning!
Note: I line my spring form pans with parchment paper because it prevents any leakage that sometimes happens with springform pans. Place the bottom round base of the springform onto counter and place a square of parchment paper over top of it. Close ring of springform on top of paper and fit into the ring and close the clasp. Tear off excess paper and you have an excellent base for your cakes.