20 Servings
4 Hours
Allergens
The bottom layer of this cake is fudgey and decadent, the top is fluffy and moist. Finish it off with a simple chocolate glaze and the end result is fabulous. Eating this cake cold is absolutely delicious, but it’s great at room temperate too.
Melt chocolate and margarine in double boiler.
Beat egg whites until fluffy, gradually adding sugars and beat until stiff.
Reduce speed and add yolks, one at a time.
Gradually add walnuts and melted chocolate, beating only until smooth.
Pour into lined 10×16″ pan.
Freeze for 1 hour.
Beat egg whites until stiff, gradually adding sugar and beating until stiff peaks form.
Reduce speed, add yolks, one at a time.
Gradually add remaining ingredients and beat at low speed until smooth.
Pour over frozen batter and bake at 350°F for 1 hour.
Top with desired chocolate glaze.
Freeze cake before cutting.
Styling and Photography by Tamara Friedman
