Ingredients:

• 1 cup – walnuts, chopped
• 1/2 cup – Brown sugar
• 1/2 cup – Corn syrup
• 1/2 cup – fresh Cream
• 1.5 cup – sifted flour
• 2 tsp – baking powder
• 1.5 cup – powdered Sugar
• 2 eggs, separated
• 75 g – dark chocolate
• 10 tbsp – Butter
• 1 tsp – vanilla
• 1 cup – Milk
• 1/2 tsp – salt

Method:

1. Grease a 10.5 inch square cake tin. Cover the base with butter paper.
2. Melt 4 Tbsp of butter. Stir in the sugar, heat till bubbling. Stir in syrup and cream.
3. Heat till it just begins to boil and remove from fire.
4. Add vanilla and stir in the nuts and pour in the tin.
5. Melt chocolate in hot milk and cool.
6. Cream remaining butter with sugar and egg yolks.
7. Mix flour with baking powder and salt.
8. Fold it into the creamed mixture alternately with chocolate milk.
9. Fold in the stiffly beaten egg whites. Pour in the tin, without disturbing the chocolate nut mixture. Bake in a moderate oven(180 degrees centigrade) till done.
10. Cool in the tin for 5 minutes and turn out on a plate. Cool, remove the paper and serve the cake cut into pieces.

Recipe courtesy of Chandra Bhat