Walnuts are gathered between the 25th of September and the 15th of October. The gathering must be quick in order to guaranty an optimal quality. Then the shell is cleaned and the walnut immediately dried by a hot air ventilation that enables a decrease in the humidity rate from 40% to 10% and to preserve it all the year.
Ingredients
For the crust:
6 eggs (separated) 1/2 cup sugar (120 grs or 4 oz) Butter
4 oz (8 Tbs) Flour 1.5 oz (a large tablespoon) Walnuts (to be crushed in powder 10
oz (283 grs) Two pinches of salt Cognac - 2 tablespoons (optional) 2 oz semi-sweet
chocolate
Directions
Preheat oven to 350 degrees.
Mix yolks, sugar, melted butter, Cognac and
one pinch of salt in a large bowl and then add the flour and the crushed walnuts.
Beat egg whites with salt in large bowl until stiff.
Fold carefully beaten egg whites
into the mixture.
Pour into 9" greased cake pan and bake for 45 minutes at 350 degrees
F, or when a wooden pick inserted in center comes out clean.
Break the chocolate into
small pieces and add 3 tablespoons of water.
Melt over low heat stirring occasionally,
until mixture is smooth.
Cover the top of the cake with the chocolate mixture.
Serve
the cake with Crème des Princes
Bon Appétit!
Chocolate Walnut Cake —––- General information: Serves: 8 - Preparation time: 20 mins.
