Nut Tart with Chocolate

Ingredients

• 5 eggs
• Salt
• 125 g sugar
• 150 g flour
• 1 tsp Baking powder
• 100 g peeled ground walnuts
• 4 eggs
• 100 g sugar
• 300 ml whipping cream (at least 30% fat)
• 2 tbsp cocoa powder
• 20 peeled walnut halves

Instructions

1. 1.

   Preheat the oven to 180°C with upper and lower heat. For the sponge, separate the eggs and beat the egg whites with a pinch of salt until stiff peaks form. Beat the yolks with the sugar until pale and creamy. Sift the flour with the baking powder over the yolk mixture, add the walnuts on top, and gently fold in with a whisk. Fold the beaten egg whites into the batter lightly. Pour the dough into a springform pan lined with parchment paper and bake in the preheated oven for 35–40 minutes.

2. 2.

   In the meantime, for the chocolate cream separate the eggs again and beat the yolks with the sugar over a hot but not boiling water bath until frothy. Roughly chop the remaining couverture chocolate, melt it over another hot water bath, and carefully fold it into the egg mixture. Stir well and let cool slightly.

3. 3.

   Whip the cream with powdered sugar and beat the egg whites with a pinch of salt separately until stiff peaks form. Gently fold both into the chocolate mass. Refrigerate for at least one hour. Remove the finished sponge from the oven, release it from the pan, and cool on a wire rack.

4. 4.

   Slice horizontally once and secure a cake ring around one base. Spread half of the chocolate cream over it and place the second base on top. Cover the cake surface and rim with the remaining cream and dust with cocoa powder. Garnish with walnut halves and serve cut into pieces.