Polish chocolate & walnut cake Recipe

Start by preheating your oven to 170°C/150°C fan/gas 3½. Line a 30 x 22cm shallow baking tin with parchment paper. Sift the flour and cocoa together, then set that aside. In a separate bowl, whisk the egg whites until they hold stiff peaks, then gradually add the sugar in small batches. Incorporate the egg yolks one by one, whisking continuously. Gently fold in the flour and cocoa mixture with a spatula until just combined. Pour the batter into the lined tin and bake for 35 minutes. Let it cool for 5 minutes in the tin, then remove the cake, re-line the tin with fresh parchment, and set the sponge aside.

For the meringue, whisk the egg whites until they are stiff, then gradually whisk in the sugar, one tablespoon at a time, until the mixture is stiff and shiny. Gently fold in the finely chopped walnuts, flour, and starch. Spread this meringue mixture into the re-lined tin and bake for 40 minutes at the same oven temperature. Once baked, remove it from the oven and let it cool completely.

To prepare the chocolate glaze, gently heat the double cream over low heat. As soon as it's warm, remove it from the heat, add the chocolate chips, and stir until the chocolate has fully melted into a smooth, shiny glaze.

Once both the chocolate sponge and meringue are cool, carefully cut each into two layers. Place a bottom layer of sponge on your serving plate, then top it with a layer of the nut meringue. Sprinkle some of the reserved walnuts over the meringue layer. Add the second meringue layer, then the upper chocolate sponge layer. Pour the chocolate glaze evenly over the top, letting it drip down the sides, and decorate with the remaining walnuts. Transfer the assembled cake to the fridge to chill for 1-2 hours before slicing and serving.