10 Servings
1 Hour, 15 Minutes
Allergens
This fluffy chocolate cake is amped up with ground filberts and walnuts.
Beat egg whites until foamy at medium-high speed. Gradually add 3/4 cup sugar, continuing to beat until stiff peaks form.
In a separate bowl, beat the egg yolks, remaining sugar and potato starch until it is lemon colored. Stir in melted chocolate.
Gently fold whites into yolk mixture. Slowly add walnuts and filberts; mix until smooth.
Pour into 10-inch greased tube pan. Bake at 350 degrees Fahrenheit for one hour.
Styling and Photography by Sarah Husney
