Ingrients & Directions
10 Eggs separated — at room
Temperature
14 tb Sugar (slightly less than —
Cup)
6 oz Bittersweet/plain chocolate
Melted slowly over hot water
Cooled
2 c Finely chopped walnuts —
(not ground)
1. Preheat oven to 350 degrees F/180 degrees C 2. Beat the egg yolks and
sugar until thick and lemon coloured. Stir in the chocolate. Fold in the
nuts. 3. Beat the egg whites until stiff but not dry and fold into the
chocolate-nut mixture. Turn into a 10 inch spring form pan and bake 1 hour
or until the centre springs back when lightly touched with the finger
Yields
12 Servings