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Walnut Cake with Coffee Cream
Yield: 10 servings

2 tsp butter
2 tsp flour

100 g walnuts
130 g caster sugar
4 egg whites

3 egg yolks
3 Tbsp Icing sugar
100 ml (4 fl oz) strong coffee
75 g (2 3/4 oz) dark chocolate, melted
50 ml (2 fl oz) Madeira or port
300 ml (10 fl oz) cream

Preheat the oven to 170C/325F/Gas Mark 3. Grease and flour a round
cake tin. Chop half the walnuts and grind the remainder. Mix with
the sugar. Whisk the egg whites until they form stiff peaks and
fold into the nut and sugar mixture. Turn into the prepared tin
and bake for 15-20 mins. Turn the cake on to a rack and allow to

Make the coffee cream. Whisk the egg yolks and sugar in a heatproof
bowl until light and creamy. Add the coffee and place the bowl
over a pan of hot water. Beat the mixture until it has thickened.
Beat in the chocolate. Stir in the Madeira or port. Allow to
cool, stirring occasionally.

Whip the cream and mix it into the cold coffee mixture. Spread
the cream over the cake. Put the cake in the freezer for 2 hours.
Take the cake out of the freezer shortly before serving and garnish
with walnut halves and crystallized flowers.


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