2 ts Butter

2 ts Flour

Base: 100 (3oz) walnuts

130 (4oz) caster sugar

4 Egg whites

Coffee cream topping: 3 Egg yolks

3 tb Icing sugar

100 (4 fl oz) strong coffee

75 (2 3/4oz) dark chocolate;

-melted 50 (2 fl oz) madeira or port

300 (10 fl oz) cream

Garnish: Walnut halves Crystallized flowers; e.g. Lilac, violets; mimosa To Drink: - Coffee or coffee liqueur Level of Difficulty:

Prepare in Advance: Yes Preheat the oven to 170C/325F/Gas Mark 3. Grease and flour a round cake tin. Chop half the walnuts and grind the remainder. Mix with the sugar. Whisk the egg whites until they form stiff peaks and fold into the nut and sugar mixture. Turn into the prepared tin and bake for 15-20 mins. turn the cake on to a rack and allow to cool.

Make the coffee cream. Whisk the egg yolks and sugar in a heatproof bowl until light and creamy. Add the coffee and place the bowl over a pan of hot water. Beat the mixture until it has thickened. Beat in the chocolate. Stir in the Madeira or port. Allow to cool, stirring occasionally. Whip the cream and mix it into the cold coffee mixture. Spread the cream over the cake. Put the cake in the freezer for 2 hours. Take the cake out of the freezer shortly before serving and garnish with walnuts and crystallized flowers. by: Sue Rykmans. -----