215g caster sugar
10 eggs, separated
3 tbsp. brandy
120g finely chopped walnuts
Chocolate 'coulis' *see previous post: "Coulis au chocolat"*
Nut halves, decoration
Pralin, *see previous post: "Pralin"*
OVEN: 180°C (fan = -20). Grease & line 25 cm round tin. Melt the chocolate in a bain-marie then leave to cool slightly. Beat the yolks and sugar until thick and stir in the chocolate and brandy then fold in the walnuts. Beat the whites until they are just stiff (ie. not as much as usual, but still holding shape). Bake 1 hour. Cool in the tray then remove. When cold, pour over the ganache and insert nut halves in a ring around the outside and sprinkle over some pralin.
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