3/4 cup walnuts
3/4 cup pecans
1/4 cup light brown sugar
6 tablespoons unsalted butter, melted
12 ounces 60% cacao chocolate chips (I use Ghirardelli chocolate)
4 large egg whites
3/4 cup confectioners' sugar
1 teaspoon pure vanilla extract
1 1/2 cups cold heavy cream
2 T vanilla
Oven 350°
Spread the pecans and walnuts on a small baking sheet and bake until
fragrant and lightly toasted, about 8 minutes. Let cool.
Place the nuts and brown sugar in the bowl of a food processor and
with the machine running, add the melted butter in a slow stream through
the feed tube and process until combined and nuts are well ground. Reserve
2 tablespoons of the nut mixture for the topping and press the remaining
mixture evenly across the bottom of a 10-inch springform pan.
Place the chocolate in the top of a double boiler or in a heatproof
bowl set over barely simmering water and stir until melted. Set aside.
To make the meringue, combine the egg whites, confectioners' sugar,
and vanilla in a large bowl and whip with an electric mixer until stiff
peaks form. Set aside.
In a clean bowl using clean beaters, whip the cream with the vanilla
until stiff peaks form, being careful not to overbeat.
Place the chocolate in a large bowl and add 1/3 of the meringue, stirring
until well combined. Fold in the remaining meringue in 2 additions, being
careful not to overmix. Fold the whipped cream into the chocolate mixture,
being careful not to deflate the mixture, and pour into the prepared pan.
Sprinkle the reserved 2 tablespoons of the nut mixture over the top, wrap
the pan with plastic wrap, and refrigerate overnight.
To serve, run a knife around the outside of the cake inside the pan,
then release the spring and remove the sleeve. Slice the cake using a thin,
sharp knife dipped in warm water, cleaning the knife after each cut. Serve
with whipped cream or whipped topping. Keep refrigerated.
Continually improving. All rights reserved.
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