6 eggs, separated
1cupcoarsely ground walnuts (consistency of coarse sand)
3/4cup finely ground walnuts (consistency of flour)
1 tsp. vanilla essence
6 tsp. dietetic maple syrup

4 ounces/100g unsweetened cooking chocolate
2 Tbs. hot water
1 egg yolk or equivalent egg substitute
2 Tbs. safflower oil
1/2 tsp. vanilla
10 tsp. artificial sweetener

Chopped walnuts
1. Beat the egg yolks until creamy.
2. Add the coarsely ground walnuts and blend.
3. Add the finely ground walnuts, vanilla essence and maple syrup; mix well.
4. Fold in the stiffly beaten egg whites.
5. Pour into a greased cake tin, preferably with a removable base. You can also use two 9-inch/23cm round layer cake pans.
6. Bake in a preheated 350 F/175 C oven for 45 minutes or until golden brown. Cool.
7. When cake is cold, cut into into two layers. Split cake by gently working a piece of thread (2 feet/60cm long) horizontally across the cake, keeping thread stretched.
8. Make filling by melting chocolate over hot water. Remove from heat.
9. Add hot water and blend.
10. Add egg yolk and beat well.
11. Add oil, 1 tablespoon at a time, beating thoroughly after each. Allow filling to cool for a few minutes.
12. Add sweetener and vanilla and blend well. If filling is not sweet enough add more sweetener.
13. Spread the bottom layer of the cake with half of the filling. Put the two layers together and spread the top of the cake with the remaining filling.
14. Sprinkle with chopped walnuts.
6 to 8