-
1
Preheat the oven to 325u00b0F. Grease and line a 12 x 15 inch baking pan. For the chocolate cake mix, melt the dark chocolate and 2/3 cup of the butter in a saucepan over a low heat.
-
2
Separate 2 eggs. With an electric hand whisk, beat 2 eggs, 1 egg yolk, a pinch of the salt and 3/4 cup of the sugar for 4-5 mins. Stir into the melted chocolate.
-
3
Place 1 cup of of the flour in a bowl with 1 tsp of the baking powder. Stir the dark chocolate and egg mixture into the flour.
-
4
For the white cake mix, melt the white chocolate with the remaining butter in a saucepan over a low heat.
-
5
With an electric hand whisk, beat 2 eggs, 1 egg yolk, a pinch of the salt and 3/4 cup of the sugar for 4-5 mins. Stir into the white chocolate.
-
6
Place 1 1/4 cups of the flour in a bowl with the remaining baking powder and the nuts and add the white chocolate and egg mixture. In alternating spoonfuls fill the baking pan with both batters. Bake for 25 mins. Remove from the oven and allow to cool for 10 mins in the pan.
-
7
Meanwhile, beat the egg whites and remaining salt until stiff. Gradually beat in the remaining sugar. Continue beating until the egg whites are glossy.
-
8
Place the egg white mix into a disposable piping bag fitted with a medium round nozzle. Pipe small tufts on top of the cake, and return to the oven for a further 10-15 mins. Allow to cool completely in the pan a wire rack. Cut into squares.
