Chocolate Walnut Torte
1. MELT together the dark chocolate and butter in a heatproof bowl over a saucepan of simmering water, ensure the water doesn’t touch the bowl. Cool slightly.
2. PLACE the walnuts, 2 tablespoons of the caster sugar and the corn flour in a food processor and pulse to finely grind the nuts.
3. WHISK together the egg yolks and 2 tablespoons sugar. Stir in the melted chocolate, ground walnut mixture and vanilla.
4. BEAT the egg whites until soft peaks form. Continue beating whilst gradually adding the remaining sugar until mixture is thick and glossy. Whisk ¼ of the whites into the chocolate mixture then gently fold the remaining whites through. Pour into a greased and base lined 23-24cm spring form pan.
5. BAKE in a moderate oven 180°C for 35-40 minutes or until cooked when tested. Allow to cool in pan on a wire rack for 10 minutes before releasing from pan to cool completely. Dust with cocoa and decorate with maple walnuts if desired.
Maple Walnuts
1. COMBINE the walnuts and syrup and mix well. Spoon in a single layer onto a paper lined tray. Bake in a moderate oven 180°C for 12-15 minutes until the walnuts are golden and the syrup tacky. Cool thoroughly then break into pieces. Use as required.