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Parve
Medium
6 Servings
Allergens 
1 Hour
Diets
1 and 1/4 cups whole shelled walnuts or pecans
12 tablespoons margarine or unsalted butter (1 and 1/2 sticks)
8 ounces bittersweet chocolate such as Geneve, chopped
3 eggs plus 3 yolks (reserve whites, see below)
3/4 cup sugar
1/2 teaspoon salt
6 egg whites
1/2 cup + 2 tablespoons sugar
Preheat oven to 350 degrees Fahrenheit.
Toast the walnuts and pecans on a baking sheet for about six to seven minutes. Remove from oven, cool, and pulse in a food processor until finely ground but not clumpy (makes about one cup ground nuts).
Melt margarine and chocolate together in a double boiler. In the bowl of an electric mixer fitted with beaters, place eggs and yolks and beat on high, adding sugar slowly as it beats. Add salt as well and beat until eggs are a creamy yellow, about seven minutes on high speed. Add chocolate mixture into bowl and combine gently. Add nuts and fold together.
Line a nine- or ten-inch round springform pan with a piece of parchment paper (see note) and grease the sides well. Pour batter into pan. Bake for 35–40 minutes. Let cool. Cake may settle while cooling. Run a knife around the edges of the cake to free it from pan.
Meanwhile, place whites into a bowl of a clean electric mixer fitted with beaters and whip at high speed, adding sugar slowly as it whips, until stiff peaks form.
Use a spatula and smear meringue on top of cooled cake, leaving an uneven top.
Place in the preheated oven for 10 minutes. If you wish to brown the top more, preheat oven to broil and let the cake sit under the broiler for less than one minute. Watch it carefully to prevent burning!
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