Negresă with chocolate, walnuts and lemon cream

Ingredients

For the base

• 200 g dark chocolate
• 200 g butter (65% fat)
• 2 tablespoons oil (optional)
• 8 egg whites
• 1/8 teaspoon salt
• 10 tablespoons finely ground sugar
• 100 g ground walnuts
• 3 tablespoons breadcrumbs
• 5 tablespoons flour
• 1 packet baking powder
• 1 pinch baking soda
• 5 ml lemon juice
• 100 g coarsely chopped walnuts

For the lemon cream

• 8 egg yolks
• 1/8 teaspoon salt
• 8 tablespoons sugar
• 1 large lemon (grated zest and 30 ml juice)
• 8 tablespoons milk
• 2 teaspoons lemon essence
• 500 g mascarpone

For decorating

• 20 g sprinkles

Preparation

1. Melt the chocolate, broken into pieces, with the butter over low heat for 5 minutes, stirring until smooth. Stir in the oil, if using, then leave to cool. 2. Separate the eggs and keep the yolks in the fridge. Sprinkle 1/8 teaspoon of salt over the egg whites and 1/8 teaspoon over the yolks. Beat the egg whites until foamy, gradually add the sugar and continue beating until you have stiff peaks. 3. Gently fold the cooled chocolate into the meringue with a whisk or spatula. 4. Mix the ground walnuts with the breadcrumbs and gradually add them. Sift the flour with the baking powder and fold it in, then add the baking soda mixed with 5 ml lemon juice and the coarsely chopped walnuts. 5. Heat the oven to 180°C. Line a 25 × 35 cm pan with baking paper, pour in the mixture and bake for 35-40 minutes, until a toothpick comes out clean. 6. For the cream, beat the yolks with the salt and sugar, then add the grated lemon zest and cold milk. Set the bowl over a pan of simmering water and stir for 10 minutes, until thick like a pudding. Add the lemon essence in the last minute. 7. Leave the base and cream to cool completely, about 60 minutes. Beat the cream, gradually mixing in the mascarpone and 30 ml lemon juice. 8. Turn the base out onto a serving plate, spread the cream over the top and chill the cake for at least an hour. Cut into portions and decorate with the sprinkles.