Servings:
10
Prep time:
15
Cooking time:
35
INGREDIENTS
- - 150g Dark Chocolate
- - 100g Walnut Kernels
- - 3 eggs
- - 60g Brown Sugar
- - 30g dark cocoa powder
- - 2 clementines
INSTRUCTIONS
- Remove the eggs and the fruit from the fridge: all ingredients must be processed at room temperature.
- Process the walnuts with a mixer to obtain a flour.
- Grate the peel of a Clementine, then squeeze both of them: you need 80ml juice.
- Melt the chocolate on a double boiler and combine it to the Clementine juice.
- Separate the yolks and the whites: whip the whites and the yolk with the sugar into 2 different bowls.
- Comine the chocolate and the egg yolks, then incorporate the cocoa, the grated peel and the walnut flour.
- Incorporate the egg whites too, stirring gently not to deflate the batter.
- Transfer the batter in a 24cm mould covered with parchment paper. Bake at 180°C for 35 minutes. Sprinkle some more dark cocoa powder on top before serving.
