Polish chocolate & walnut cake

1. Heat the oven to 170C/150C fan/gas 3½. Line a 30x22cm shallow baking tin with parchment. Sift the flour, mix it with the cocoa and set aside. Whisk the egg whites until stiff, then add the sugar in small batches. Beat in the egg yolks one at a time, whisking constantly. Add the flour mixture and fold everything together gently with a spatula. Pour into the lined tin and bake for 35 minutes. Cool for 5 minutes, lift it from the tin, then re-line the tin with fresh parchment.
2. For the meringue, whisk the egg whites until stiff, then add the sugar a tablespoon at a time, whisking as you go. Once stiff and shiny, fold in the finely chopped walnuts, flour and starch. Spread into the re-lined tin and bake for 40 minutes at the same heat, then remove and leave to cool.
3. For the glaze, warm the cream over low heat, take it off the heat, add the chopped chocolate and stir until melted and shiny.
4. Slice the cooled chocolate sponge and the meringue each into two layers. Set a layer of nut meringue on the bottom sponge layer and sprinkle over some reserved walnuts. Add a second meringue layer, then the top sponge layer, and coat the top with the chocolate glaze. Decorate with walnuts and chill for 1 to 2 hours before serving.

Tips from the ZestyPlate Kitchen

• Whisk the egg whites to stiff peaks and add the sugar a little at a time for a stable, glossy meringue.
• Fold the flour and nuts through gently to keep all the air you have whisked in.
• Cool both the sponge and the meringue completely before layering, or the structure will give way.
• Pour the glaze while it is just warm and pourable, then chill it to set for clean slices.