Ingredients
- 1 cup walnuts
- 5 oz bittersweet chocolate
- 9 large eggs separated
- 1 cup sugar divided
Instructions
- Preheat the oven to 350 degrees.
- In a food processor add the walnut and process until it is as finely ground as almond meal or breadcrumbs.
- Melt the bittersweet chocolate in a medium bowl in 30 second increments in the microwave.
- In a stand mixer add the egg yolks and 1/2 cup sugar on high speed until the color has noticeably lightened (2-3 minutes).
- Reduce the speed to medium and add in the slightly cooled chocolate to the stand mixer slowly.
- Add in half the walnuts and let it mix in completely.
- Remove the mixture to a large mixing bowl and clean the stand mixer bowl.
- Add the egg whites to the bowl and beat until the egg whites until they form soft peaks (the tip of the peak falls over).
- Add in the remaining sugar and beat until the egg whites for hard peaks (the tip of the peak does not fall over).
- Add 1/4 of the egg whites carefully to the chocolate mixture by folding it in with a spatula.
- Add the remaining nuts and the chocolate mixture to the egg white mixture by folding it in with a spatula.
- Add to a non-greased angel food cake pan and bake for 70-80 minutes, or until a toothpick comes out clean.
- Let the cake cool completely before removing from the pan gently with a knife run around the edges.
Nutrition
Serving: 1/16th recipe | Calories: 183kcal | Carbohydrates: 18.8g | Protein: 6.1g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 107mg | Sodium: 47mg | Fiber: 0.8g | Sugar: 17.4g
