10 oz walnuts halves
1/2 cup chocolate chip
4 egg whites, whipped + 2 raw egg whites
2 2/3 oz confectioner’s sugar
3.5 oz butter, very soft
1.5 oz fine cane sugar
1 pinch of salt
Using a food processor, chop the walnuts coarsely (medium rather than fine) with the confectioner’s sugar .
In a bowl, place the soft butter, add the nuts and the raw egg whites, and mix with a whip.
Beat 4 egg whites and before they are too firm, add the cane sugar and mix. Fold the whites delicately into the previous preparation with chocolate chips.
Place pieces of parchment paper at the bottom of ramekins and grease them. Sprinkle with sugar and fill the ramekins with the batter (the cakes will rise slightly). Level the top of the batter with the blade of a knife and place the molds in the preheated oven at 350 F for 20 mns (the recipe indicates 10 mns, but I thought it was not long enough.) Wait for 5 mns before unmolding the cakes. Sprinkle with confectioner’s sugar and eat lukewarm, it is even better.