Chocolate nut cakes

For the cake :

• 800 g walnuts (or 200 g kernels)
• 150 g honey 100 g almond powder,
• 20 g flour
• 7 eggs (whites only)
• 1 pinch of salt

For the ganache :

• 375 g dark chocolate
• 50 cl of fresh cream

For fodder :

• 800 g walnuts (or 200 g kernels)
• 150 g honey

For decoration :

• Bitter cocoa powder 1 piece of butter (for the plate)

Cut a piece of greaseproof paper to the size of the baking tray (flat tray), lightly butter the tray with the butter, place the greaseproof paper on the butter and press down to stick the paper.

Break 1.6 kilos of walnuts or allow 400 g of kernels which you separate into two heaps of 200 g each.

Put 200 g of walnut kernels in a blender, grind them to a powder and pour them into a bowl, add 100 g of almond powder, 20 g of flour and mix carefully with your hand. 

Separate the whites and the yolks of the 7 eggs (keep the yolks for a possible other preparation) and put the 7 whites in a large bowl, add a pinch of salt and with the electric whisk, beat the whites until stiff.

Add 150 g of honey to the mixture, little by little, without stopping to mix with the whisk (slow speed), then continue to beat with the whisk for 5 minutes, still at slow speed.

Remove the whisk and pour the mixture of walnut powder, almonds and flour over the whites.

Mix with a spatula very gently so as not to "break" the whites.

Pour this mixture onto the baking paper stuck to the baking tray and spread it with a spatula over the entire surface of the tray in an even layer.

Place the baking tray in the middle of the pre-heated oven, thermostat 6 (200°C) and bake for 20 minutes.

Remove the baking tray from the oven after these minutes and slide the cake (stuck to the paper) onto the table and let it cool.

In the meantime, place a saucepan over medium heat and pour in 50 cl of crème fraiche.

While the cream is heating, break 375 g of dark chocolate into small pieces, then pour the hot cream over it and stir with a wooden spoon until the chocolate has melted to make a ganache.

Leave to cool. Put 200 g of walnut kernels in a blender, grind them into a powder and pour into a saucepan. Add 150 g of honey, mix and put the pan on medium heat.

Wait for it to boil, boil for 3 minutes, pour into a small bowl and let it cool.

When the ganache has cooled down, do not put it in the refrigerator, otherwise it will harden.

Assemble the cake.

Very carefully remove the greaseproof paper that is stuck to the cake and, lengthwise, divide the cake into 3 equal strips.

Spread almost half of the ganache over the first strip, spreading it carefully with a spatula, and then spread half of the honey-nut sauce over it.

Place the second strip on top, spread the second half of the ganache over it, then the rest of the honey-walnut sauce and place the third strip on top.

Finally, cover the sides of the cake with the remaining ganache, which you spread with the spatula.

Put the cake in the fridge.

Half an hour before dessert, take the cake out of the fridge and with a knife, divide it into 8 or 10 parts and sprinkle with bitter cocoa powder.