200 grams walnuts
150 grams butter
150 grams sugar
30 grams unsweetened cocoa powder
3 eggs
2 teaspoons baking powder
2 teaspoons vanilla
50 ml oil
50 grams golden raisins
Toast the walnuts in a dry pan, over medium heat, for about 5-7 minutes, then let them cool down and grind them in a food processor. Melt the butter over medium heat (or in the microwave), let it cool down slightly, then add the sugar and whisk really well. Switch to an electric mixer and add the yolks, one at a time, beating constantly on high. Beat the egg whites until stiff peaks form, then set them aside. Add the oil, vanilla, sifted cocoa powder and baking powder to the yolk mixture, and blend well. Switch to a wooden spoon or a spatula, then add in the raisins and one third of the egg whites and gently fold everything together.
After everything is incorporated, add the rest of the egg whites and gently fold again. Immediately divide the batter between 12 muffin cups (lined with paper muffin liners) and bake in a preheated oven, at 200˚C (395˚F), for 15-20 minutes. Let them cool down completely (it’s fine if they sink a bit in the centre), then serve with whipped cream and fresh fruit.
