• 6 
eggs, separated
  • 300g 
caster sugar
  • 150g 
(1½ cups) walnuts, finely ground
  • 100g 
dark chocolate, melted
  • 150 
(1¼ cups) almond meal
  • 1 
lemon, juiced

Preheat oven to 150ºC (130ºC for fan forced). Grease a 23 cm springform cake pan and line base and sides with baking paper, extending it above rim.

Using an electric mixer, whisk egg yolks and 150g sugar until thick and pale. Fold in ground walnuts and melted chocolate, then spread into pan and smooth the top.

In a clean bowl, beat egg whites until soft peaks, then gradually add remaining 150g sugar and whisk until stiff and glossy. Fold in almond meal and lemon juice, then spread mixture over chocolate batter, creating small peaks.

Bake cake for 1 hour or until dry to the touch. Turn off heat and allow cake to cool completely in oven with door held slightly ajar. Turn cake out onto a platter to serve.

Source SBS Food.