How to make
Beat the sugar with the eggs, until a fluffy mixture is obtained. Melt and stir the chocolate and butter in a water bath. Add them to the cream and stir.
Add a pinch of vanilla sugar, 2.6 oz (75 g) of chopped walnuts, baking powder and flour. Stir the walnut cake mixture.
Pour it into a 8x8″ (20x20 cm) cake tin lined with baking paper and bake it at 360°F (180 degrees) for 20 minutes.
Cut it into squares and then each on across in half, to form the pasties.
Make a cream from the remaining vanilla sugar and cream. Beat it with a mixer and fill it into a piping bag with a star tip. Pipe it out between the two halves, so that you can stick them together, then make 4 swirls on top and sprinkle them with walnuts.
Store it in the refrigerator or serve the finished walnut cake with custard immediately.
