Categories: May, can be frozen

Ingredients

• 350g unsalted butter, plus extra for greasing
• 300g shelled walnuts
• 250g plain chocolate (70% cocoa solids)
• 4 eggs, separated
• 220g golden caster sugar
• 4 tbsp brandy

Directions

1. Preheat the oven to 160˚C/fan 140˚C/gas 3. Grease and line the base and sides of a round 23cm springform cake tin with baking paper.

2. Whizz the walnuts to fine crumbs in a food processor.
3. Break the chocolate into pieces and melt with the butter in a bowl over a pan of simmering water.
4. Beat the egg yolks with the sugar until pale. Slowly add the melted chocolate, then fold in the walnuts.

5. Beat the egg whites until stiff and fold into the chocolate mixture. Pour into the tin. Bake for 10 minutes, then reduce the oven temperature to 150˚C/fan 130˚C/gas 2. Bake for a further 1 hour 25 minutes, until firm. Cool slightly in the tin, then pour the brandy over the top. Cool completely, then turn out of the tin.

6. Serve slices of cake with whipped cream, if you like.

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