Chocolate Cake With Caramelized Walnuts

Preheat oven to 200 degrees Celsius.

Separate the egg yolks from the egg whites of 10 eggs.
Mix the egg whites with the sugar until you get a nice cream. Add the egg yolks and mix again.

Add the chopped walnuts and flour and gently mix using a spoon.

Put baking paper on the bottom of two 26 cm baking pans.
Divide equally the mixture for the cake layer.

Bake until a toothpick inserted in the middle of the cake layer comes out clean.

Wait for the cake layers to cool to room temperature.
Cut them horizontally so you will get 2 pieces from each layer (total of 4 layers).

In a pot put 8 tbsp sugar and heat them on medium heat until you get caramel.
Add the 200 g walnuts to the caramel.

Use a metal tray to make the grinded caramelized walnuts: grease the tray with oil and pour the caramel-walnut mixture on it.
Wait for the mixture to cool completely.

Crush the caramelized walnuts to smaller pieces.
Use a manual meat grinder to grind the caramelized walnuts.

In a pot mix 4 egg with 20 tbsp sugar.
Put the pot on low to medium heat and stir constantly until the sugar melts completely.
The mixture will become foamy.
Be careful about the heat, use low to medium heat so the eggs will not boil.
Cool completely.

Using a hand mixer mix the butter and the chocolate.
Add the grinded caramelized walnuts.

Assemble the cake: start by putting a cake layer and then the filling. Repeat until all layers and chocolate filling are used.

Before serving the cake should be for 1 night in the fridge so the ingredients will combine.
Decorate as you wish. I sprinkled it with some ground walnuts.