Ingredients
For batter
1 1/3 cups finely ground walnuts
1 1/8 cups fine granulated sugar
1/2 cup Fry's premium cocoa powder
9 (extra large) egg yolks
10 (extra large) egg whites
2 teaspoons vanilla extract
For layering (optional)
Crema Pasticcera (using corn starch instead of flour for thickening)
Directions
Preheat oven to 350 degrees F.
Separate egg yolks and whites.
Beat egg whites till stiff.
In a separate bowl beat egg yolks with sugar until creamy (Takes about 4 minutes).
Add vanilla to creamed egg yolks. Mix well.
Slowly add the cocoa powder to the creamed egg yolks. Mix well.
Slowly add finely ground walnuts.
Using a spatula fold in the beaten egg whites.
Pour the batter in a greased cake pan.
Bake till done (about 40 minutes).
P.S. The cake will rise in the oven, and then it will drop after it cools, but it still should have a pleasant enough texture.
Notes
This recipe was inspired by the Joy of Cooking's flourless "Hazelnut Torte" as well as Pellegrino Artusi's flourless Torta di Noci/Walnut Cake. My recipe is very easy to do, and those who tasted the cake found that they couldn't tell that there was no flour in it, meaning it tasted like any other chocolate walnut cake which for a flourless cake is a compliment I suppose.... Mary Melfi. | 
