2 cups of chopped walnuts
3 tablespoons of cocoa powder
8 eggs, separated
1/2 teaspoon of tartar cream (optional)
1 1/2 cups of sugar
1 tablespoon of vanilla extract
1.5 liters of coffee or cream ice cream
For the whiskey sauce (or cognac)
1 1/2 cups of Karo syrup
3/4 cup of sugar, browned
3/4 cup of sugar, browned and crushed
2/3 cup of evaporated milk (can be found in cans or concentrated, packaged in paper)
3 tablespoons of corn oil
A pinch of salt
1/4 to 1/3 cup of whiskey, cognac or coffee
2 cups of chopped walnuts
3 tablespoons of cocoa powder
8 eggs, separated
1/2 teaspoon of tartar cream (optional)
1 1/2 cups of sugar
1 tablespoon of vanilla extract
1.5 liters of coffee or cream ice cream
For the whiskey sauce (or cognac)
1 1/2 cups of Karo syrup
3/4 cup of sugar, browned
3/4 cup of sugar, browned and crushed
2/3 cup of evaporated milk (can be found in cans or concentrated, packaged in paper)
3 tablespoons of corn oil
A pinch of salt
1/4 to 1/3 cup of whiskey, cognac or coffee
Preheat the oven to moderate temperature (170°C)
Grease two 22cm diameter cake pans
Line with parchment paper and grease the paper slightly with oil
In a small bowl, mix the walnuts with 3 tablespoons of cocoa powder. Reserve
Beat the egg whites until stiff peaks form
Mix in tartar cream and beat until stiff peaks form
Add 1/2 cup of sugar, beating until firm but not dry
In a large bowl, mix the yolks with the remaining sugar, vanilla extract, and beat until thickened and pale yellow
Add 1 cup of egg whites and beat
Gradually add the walnut mixture, alternating with the remaining egg whites, taking care not to overmix
Some white streaks from the egg whites may appear
Distribute the batter evenly in the prepared pans
Bake in the oven for 15-20 minutes, or until the edges are lightly browned and the surface does not leave an impression when pressed with a finger
Remove from the oven and let cool in the pans
Release the edges of the cakes with a knife
Dismount the cakes
Place one cake on top of the other
Freeze until ready to serve
For the sauce: In a medium pan, combine all ingredients (except whiskey, cognac or coffee)
Mix well
Heat over medium heat, stirring constantly, until it boils and thickens
Remove from heat and let cool for 15 minutes
Blend in liquidizer with the beverage and beat until creamy Reheat before serving
This sauce can be kept for up to a month in the refrigerator and served straight with ice cream.
