INGREDIENTS
- 10 Chicken eggs
- 500g Walnuts
- 20ml Cognac
- 200g Butter
- 400g Powdered sugar
- 40g Cornstarch
- 40g Cocoa powder
- 100g Milk
For Decorating:
- 80g Walnuts
- 15g Cocoa powder
- 20g Chocolate
- Meringue
COOKING PROCEDURES
1. Separate eggs into whites and yolks. Beat whites with most of the powdered sugar (240-250g) until stable peaks. Carefully fold in starch.
2. Fry walnuts in a dry pan. Chop with a large knife. Spread roasted nuts into the mixture.
3. On parchment paper, draw a circle (17-18cm). Make four blanks. Spread the mass in each circle, level with a spatula.
4. Preheat oven to 200°C / 392°F, immediately reduce to 180°C / 356°F. Bake each cake for 20-25 minutes until caramel color.
5. Beat softened butter with a mixer. Whisk yolks with remaining icing sugar. Pour milk in a thin stream, mix.
6. Place the bowl over a water bath and bring to a boil, stirring constantly. Remove and cool.
7. Add whipped butter to the cooled cream, sift in cocoa powder. Beat with a mixer, add cognac and whisk until smooth.
8. Separate cakes from parchment while still warm. Grease cakes with cream and assemble. Cover the whole cake with cream.
9. Decorate with chopped walnuts, chocolate chips, meringues, and cocoa powder.
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