Italian walnut-chocolate cake

for the dough:

300 g sugar

8 proteins

300 g walnuts

2 teaspoons flour
what kind of flour should I choose? we'll show

for the filling:

400 ml cream fat 33-35%

150 g dark chocolate (good!)

Grind nuts into powder (processor, combine

Beat the whites to stiff froth, and gradually add all the sugar

To proteins add chopped nuts and flour.

Preheat oven to 220C. Divide the dough into 6-8 pieces. One part to put into shape with a diameter of about 24 cm (I have metal, so I'm at the bottom of laid paper and greased with margarine). Bake 5 minutes, until the edges are not Saramacca (get Korzhik thin as a pancake). Remove the cake from the mold and bake for another 5-7 cakes.

On a water bath to melt 100 gr chocodile. Fluff them, liquid, all the layers except one. When coat, do not put the cakes on each other, and they will stick together and not pull out then.

The remaining chocolate to RUB on a grater. Whip the cream (you can use Shik whipping cream, too, PTS. tasty and not so fat as whipping cream). Set aside 4 tablespoons of cream, and in the other add the grated chocolate. In turn coat cream with crumbled 5-7 cakes and put them on each other. On top put the last neproydenny the cake. Coat the cake deferred cream.