Melt the butter in a saucepan and add the chocolate and cocoa. Stir until the chocolate has melted and is smooth, then remove from the heat. Leave to cool. Using electric beaters, whip the egg whites in a bowl to snowy peaks, then keep aside for now. Use the electric beaters to whip the egg yolks, sugar and vanilla in a generous wide bowl until creamy. Stir in the chocolate mixture. Next, whisk in the flour, nuts and a pinch of salt. Finally, gently fold in the creamy egg whites with a metal spoon, folding from the bottom to the top as though you are drawing circles with the spoon in the batter.
Scrape out into the prepared tin and
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