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4 ounces walnuts,

4 ounces unsweetened chocolate

½ cup flour

1 tablespoon pumpkin pie spice

10 large eggs, separated

1 – ½ cups sugar, divided



Butter a 3-4 quart ceramic or porcelain bowl.  Bring 2” water to a simmer in a container large enough to hold the bowl.  A   pasta cooker with slotted insert is perfect.


Grate the walnuts with the grating disk of the food processor.  Remove the nuts and grate the chocolate .  With the chocolate still in the workbowl, exchange the grating disk for steel blade.  Add the flour and spices and pulse to mix.


Beat the egg yolks  in a mixing bowl with an electric mixer until thick and lemon yellow.  Add 1-1/4cups sugar and beat another minute at medium speed.  Stir in the flour mixture, then the walnuts.


In a very clean work bowl beat the egg whites with a pinch of salt and 2 tablespoons sugar until they are firm.  Beat in remaining 2 tablespoons sugar.   Stir a quarter of the whites into the chocolate nut batter.  Fold in the remaining whites in three installments.  Work the whites carefully and just until combined.


Spoon the batter into the prepared mold, cover tightly with aluminum foil and set into the steaming kettle.  Cover the pot and steam for 2 hours.


Unmold with still hot, and serve warm with whipped cream.  Alternatively, chill and serve cold with a rich stirred custard.


Yield: 12 servings