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1
Crumble dough.
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2
Chop up the cold margarine into small pieces, then use a fork to lightly mix it up into the sugar, flour, and cocoa powder.
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3
Place into the refrigerator to chill.
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4
Once it becomes cool and hard, use your hands to lightly mix it so that it becomes crumbly, then chill again.
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5
Put the chocolate and margarine in a heatproof bowl and heat in the microwave for one minute to melt.
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6
Mix in the egg yolks.
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7
Whip the egg whites, adding the sugar as you go.
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8
Continue to whip until stiffened.
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9
Add the heavy cream and sifted dry ingredients into Step 3 and mix.
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10
Divide the meringue into three parts and mix in one part at a time into Step 5.
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11
Use a whisk for the first two parts, then use a rubber spatula to fold the third part in.
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12
Add the chopped walnuts and mix.
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13
Pour the batter into a cake pan greased with margarine.
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14
Drop the pan onto a table a few times to break air bubbles in the batter.
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15
Top with the crumbles from Step 2.
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16
Put leftover crumbles in the refrigerator to use next time.
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17
Bake in an oven at 180C for 30 minutes.
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18
I dusted powdered sugar over a plate topped with a kiri-e (Japanese paper-cutting art) to make a decoration on the plate, then put the cake on top.
