Polish chocolate & walnut cake

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Heat the ovenHeat the oven to 170C/150°C / 300°F fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then keep to one side.
2. 2WhiskBeat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly.
3. 3Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and put it in the oven for 35 mins.
4. 4Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
5. 5To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time.
6. 6When you have a stiff and shiny meringue, fold in the chopped small walnuts, flour and startch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat.
7. 7Remove from the oven and leave to cool.
8. 8For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
9. 9Cut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts.
10. 10Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts.
11. 11ServePut the finished cake in the fridge for 1-2 hrs before serving.