Culinary Tip of the Week: Pumpkin Seeds
Le Gateau Au Chocolate

6 oz. walnuts
¾ cup sugar
¾ cup Beaujolais Nouveau wine
1 TBS dry breadcrumbs
6 oz. semi-sweet chocolate, grated
6 large eggs, separated
6 oz. raspberry jam, heated and strained
Whipped cream to garnish or decorate

Preheat the oven to 350ºF. Prepare two 9-inch cake pans: grease the bottom and sides of the cake pans, line the bottom with a round of parchment paper, and then grease and flour the entire pan. Shake out the excess flour.  Set pans aside until ready to use.

Grind walnuts with 1 tablespoon of the sugar in a food processor until fine.  Transfer the mixture to a medium saucepan.  Add the remaining sugar, wine, breadcrumbs, and chocolate.  Melt the mixture over medium heat and cook until thick as porridge.  Cool completely (approximately 20 minutes).

In a small bowl, whisk together egg yolks until a ribbon forms and mix with the cooled chocolate mixture.  Beat the egg whites until they are at soft peak and carefully fold them into the chocolate base.  Turn into the prepared pans and bake 45 to 50 minutes or until a skewer comes out clean.  Let cakes rest in pans about 10 minutes.  Turn out onto wire racks.  Spread a thick layer of jam on one layer and top with second layer.

Serve with heavy cream whipped to soft plop stage.