Mix the egg yolks and sugar until the mixure is pale and frothy. Add the cooled chocolate, water, nuts, cream, flour and baking powder; mix until all items are incorporated.
Beat the egg whites to stiff peaks. Gently fold the whites into the chocolate mixture.
Pour mixture into a non-stick baking dish. Bake for 35 minutes.
Cool 10 minutes, remove from dish and cut into bars.
Many years ago I tasted a chocolate cake that was absolutely the best cake I had ever tasted. I got the recipe and would make it often. Unfortunatley, I’ve misplaced the recipe! This one is a close second.
If you read any mousse recipe, you’ll find egg whites in the ingredient list, along with the instructions to “beat the egg whites to stiff peaks”. What you may not realize is that this is the same technique used to make meringue. In essence, a mousse IS meringue.
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