This uses ground walnuts instead of flour. It was my mother's from the 1950s (reaction against wartime rationing, maybe!).
INGREDIENTS
| Filling | |
| 8oz/225g walnuts (or other nut) | 3oz/75g cooking chocolate |
| 5 egg whites | 5 egg yolks |
| 8oz/225g caster sugar (or less?!) | 5oz/150g caster sugar (less) |
| 1tbsp dried breadcrumbs | 6oz/175g unsalted butter |
| (rice paper) | 2tbsp rum |
METHOD
Grind nuts (a little hand mouli produces flakes of nuts - and is quick to do). Whip egg whites till stiff, add some sugar and beat. Fold in rest of sugar and add breadcrumbs. Fold in nuts.
The cake is very gooey - line two (the recipe actually says three!) 7inch sandwich tins with edible rice paper, or just grease and line well with greaseproof paper (even if you use rice paper, it will be sticky). Bake 35mins. at gas mark 4 / elec.180.
Filling - melt chocolate (in bowl over boiling water), add sugar, and mix well; add egg yolks and beat till thick. Cool a little, then add butter, and beat till frothy and pale. Add rum.
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