Nut cake with orange

Preheat the oven to 170ºC. Keep 200 grams of the nuts aside. Grind 400 grams of nuts with the chocolate in a food processor into coarse crumbs.

Spoon into a large bowl and add the egg yolks, cognac, caster sugar and orange zest. Mix everything well.

Line the bottom of the greased spring form with baking paper. Beat the egg whites with a pinch of salt almost stiff in a fat-free bowl, not too stiff because then the cake will be too dry.

Spat the protein lightly through the nut mixture and scoop this mixture into the baking tin. Smooth with the convex side of a damp spoon.

Bake the cake in the middle of the oven for 40-45 minutes, until a satay stew comes out dry. Allow the cake to cool slightly and loosen the side with a sharp knife.

Turn the cake on a rack and remove the ring and baking paper. In the meantime, heat the orange marmalade without cooking.

Spoon the nuts kept apart so that they shine, add some orange juice if the mixture is too thick. Divide the shiny notes over the cake.