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Walnut and Brandy Cake

The English were so appalled by the arrival of the nux Gallica from the continent they named it wealhhnutu, or ‘foreign nut’. Luckily, we’ve come round to it since then.

  • 250g (8 oz) 70% Chocolate
  • 350g (12 oz) butter
  • 300g (10 oz) shelled walnuts, blended, or chopped as fine as possible
  • 4 eggs
  • 220g (7 oz) caster sugar
  • 3 tbsps brandy
  1. Preheat the oven to 160/Gas Mark 3. Melt the chocolate and butter in a dish over a pan of hot water. Beat the sugar and the egg yolks together, and add them slowly to the chocolate, stirring constantly, then fold in the walnuts. Then beat in the egg whites until the mixture starts to solidify and pour the lot into a greased and lined, 25cm cake tin.
  2. Bake in the oven for 10 minutes. Reduce the heat to 150/Gas 2 and continue baking for another 45 minutes, then allow to cool. When done, turn out of the tin, and pour the brandy all over it. Mmmm.
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