For the first layer: β’ 6 eggs β’ 6 tablespoons of sugar β’ 5 tablespoons of flour β’ 3 full tablespoons of ground walnuts β’ 3 bars of finely grated dark chocolate
Separate the egg whites from the yolks. Beat the egg whites into a stiff peak with sugar, then add yolks one by one. Mix well, then fold in the flour, chocolate, and walnuts. Transfer the mixture into a baking tray lined with baking paper, greased with butter, and dusted with flour. Bake in a preheated oven at 200Β°C (about 390Β°F) for approximately 30 minutes. Always check with a toothpick to ensure itβs baked through.
For layer soaking: β’ 130ml milk β’ 1 vanilla flavoring
For the second layer: β’ 5 egg whites β’ 140g sugar β’ 150g chopped walnuts β’ 25g each of crunchy almonds and hazelnuts β’ 2 tablespoons of ground walnuts
Again, beat the egg whites into a stiff peak with sugar. For a better consistency, add a few drops of lemon. Fold in the remaining ingredients, pour the mixture into a baking tray lined with baking paper, and bake in a preheated oven at 160Β°C (about 320Β°F) for 60-90 minutes. This layer is more about drying, hence the longer baking time.
Filling: β’ 5 egg yolks β’ 4 whole eggs β’ 7 tablespoons of sugar β’ 1 vanilla sugar β’ 250g softened butter β’ A hint of vanilla flavoring β’ 100g cooking chocolate
Thoroughly beat the eggs with sugar until the mixture is light and doubled in size. Transfer to a heatproof bowl and cook in a double boiler for about 15 minutes. Remove and allow to cool completely. Cream the butter using a mixer, then gradually add the cooled egg mixture, continuously mixing. Finally, add vanilla sugar and vanilla flavoring. Set aside 1/3 of the mixture and blend in the melted chocolate.