Double Chocolate Walnut Cake
  1. Grease a 26 cm springform cake tin. Preheat the oven to 160℃ (320 ℉).
  2. Melt the chocolate and butter together and set aside.
  3. Grind the walnuts in the food processor until finely ground but not overprocessed.
  4. In the mixmaster, whisk the egg whites with the salt until white and foamy. While continuing to whisk, gradually add the sugar and continue until soft peaks form.
  5. While still whisking, add the egg yolks one at a time.
  6. Add the ground walnuts and the melted chocolate mixture and fold in gently by hand.
  7. Pour into the prepared tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
  8. It will sink and crack as it cools – don’t worry!
  9. Allow to cool completely before removing the cake from the tin and icing it.
  10. To make the icing, melt the chocolate and butter together and set aside to cool slightly.
  11. In a medium bowl, whisk the egg whites with the sugar until stiff peaks form. While continuing to whisk, add the egg yolks to the whites, one at a time. Fold in the brandy and the melted chocolate mixture until combined and smooth.
  12. Refrigerate the mixture until thickened and spreadable, about 30 minutes. Spread the icing over the top and side of the cake. Serve immediately.
  13. Store leftovers in an airtight container in the refrigerator (the icing contains raw egg).
Recipe Notes

NOTE: This icing contain raw eggs. Always use the freshest eggs for recipes with raw eggs. If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.

This is a fabulous cake for Passover and for those who follow a gluten free diet.

And please make sure you use the freshest walnuts possible.