Nutty Choc-Orange Cake

INGREDIENTS
1 1/2 cups blanched almonds
2 1/2 cups walnuts
200g dark eating chocolate, chopped coarsely
250g butter, softened
1 tsp vanilla extract
1 cup caster sugar
5 eggs, separated
1 tbs finely grated orange rind

METHOD
Preheat oven to slow (140C).
Grease deep 23cm square cake pan.
Line base and sides with baking paper.
Blend or process nuts and chocolate until chopped finely.
Beat butter, extract and suagr in a small bowl with electric mixer until light and fluffy.
Add yolks, one at a time, beating until just combined between additions.
Transfer mixture to large bowl.
Stir in chocolate mixture and rind.
Beat egg whites in a small bowl with electric mixer until soft peaks form.
Fold in chocolate mixture, in two batches.
Pour mixture into prepared pan.
Bake, uncovered, about 1 1/4 hours.
Cool to room temperature in pan.
Cover, refrigerate 3 hours or overnight.
Cut cake into squares and serve dusted with icing sugar.

SERVINGS
25

SOURCE
Women's Weekly Party Food and Drink