- Cooking Time: 75 minutes
- Servings: 8
- Preparation Time:
BackstoryThis is rich!!
The easiest way to grate the nuts is in a blender.
- 6 oz walnuts or pecans, grated (about 1-3/4 C ungrated, or 1-1/2 C grated)
- 3/4 C dry red wine: an inexpensive California burgundy is fine
- 3/4 C sugar
- 1 tsp fine dry bread crumbs
- 6 oz (1 C) semisweet chocolate pieces
- 6 eggs, separated
- Apricot or raspberry jam
- Sweetened whipped cream or dessert topping
- Shaved semisweet or unsweetened chocolate
- Preheat oven to 325 degrees.
- Grease two 8" x 8" x 2" cake pans with margarine, then line bottoms with wax paper cut to fit, and butter the paper.
- Grate nuts until fine and fluffy.
- Combine nuts with wine, sugar, crumbs, and chocolate pieces in double boiler or saucepan.
- Cook over low heat, stirring constantly, until mixture is thick (may take 10-15 minutes after chocolate is melted).
- Separate eggs, and beat whites stiff.
- Then beat yolks until lemon colored.
- Stir cooled chocolate gradually into egg yolks.
- Fold in stiffly beaten whites.
- Spread batter evenly in prepared pans.
- Bake at 325 degrees for 50-60 minutes, or until toothpick inserted in center comes out clean.
- Put pans on racks to cool for 10 minutes.
- Then run knife around edge of cakes and turn out to cool completely on racks.
- When cold, put one layer on serving plate, and spread rather thinly with apricot or raspberry jam.
- Put second layer on top.
- Decorate with whipped cream forced through a pastry tube.
- Sprinkle with shaved chocolate.