Walnut Cream - Karydokrema

For the walnut layer:

• 2 cups walnuts, roughly chopped
• 1/2 cup granulated sugar (I use golden sugar)
• 6 eggs, separated
• 2 tbs brandy
• 2 tbs good quality cocoa powder
• 1 tsp vanilla extract

For the cream layer:

• 500ml whole milk
• 500ml heavy cream
• 2 eggs + 3 egg yolks (save the whites in the freezer)
• 5 tbs corn flour
• 5 tbs sugar
• 1/2 tsp vanilla extract
• 75 gr bittersweet chocolate
• 70 gr unsalted butter

For the topping:

• 250ml heavy cream
• 1/2 tbs confectioners sugar

Method:

• Make the walnut layer. Beat the yolks with the sugar until pale and fluffy. Add the vanilla extract, cocoa powder and brandy and mix well. Finally add the walnuts. In a separate bowl mix the whites until soft peaks form when the beaters are raised. Fold one thirsd of the egg whites into the walnut mixture to loosen it then fold in the rest of the whites, in two batches. Pour mixture into an ovenproof baking dish (preferably ceramic or glass) measuring around 22 x 32cm. Turn on the oven to 160C fan (don't preheat oven). Bake walnut mixture in the centre of oven for 20 minutes. Take dish out of the oven and give the walnut mixture a good stir (mixture will be soft and underdone). Spread evenly in same dish and leave to cool.
• Make the cream. Put corn flour in a small bowl. Add one cup of the milk and stir until corn flour is dissolved. In a medium saucepan add the rest of the milk, cream, chocolate, vanilla and sugar and gently bring to boil, stirring occasionally until chocolate melts and mixture is smooth. In a large bowl beat the eggs with the yolks and add the corn flour mixture. Beat lightly to combine. The slowly pour in the hot milk/cream mixture beating constantly (its best to do this in a stand mixer). Pour all the mixture back in the saucepan and stir over medium-low heat until custard thickens. Remove from heat and immediately add the butter. Keep stirring until butter is mixed and cream is smooth. Pour chocolate custard on top of walnut mixture and spread evenly with the back of the spoon or a small spatula. Cool mixture and chill.
• Make the topping. Beat the cream and sugar until soft peaks form. Spread on top of cooled chocolate cream. Decorate with chocolate curls if desired or walnut halves. Serve dessert chilled.