1. This is a traditional Perigord gourmet cooking recipe by Chef Eric Barbe,
which he serves at the Le Manoir de Bellerive, a four-star hotel with a
gastronomic restaurant near the Dordogne River. Located in the heart of Perigord,
the manor is a magnificent property where time seems to stand still and local
heritage is honored. Perigord is known for exquisite black truffles that are some
of the best in the world, but perhaps even more than that, Perigord is famous for
its walnuts. Groves of walnut trees the line the landscape of Perigord Noir, some
of which have existed for more than seventeen thousand years.
The walnut has played an important role in the culture and commerce of
the region. Historically, peasants used to pay their debts with walnuts and
merchants considered walnut oil as precious as gold. Walnuts thus make an
appearance in many Perigord dishes, both sweet and savory, and are made into
oils and liqueurs. One of the most popular walnut recipes known around France is

2. the Perigord walnut cake, a soft and fluffy cake with crunchy walnuts covered
with chocolate icing and garnished with more walnuts. This is a very simple and
quite an easy cake recipe to make.
While the Perigord diet is considerably rich by most standards, the region
has the second-lowest rate of heart disease in the world. Locals attribute this fact
to the walnut, which contain properties that lower cholesterol levels, reduce
stress, and impart energy.
To make this recipe, you need walnut alcohol or liqueur. You can also use
Nocino, which is a dark brown liqueur from Northern Italy made from unripe
green walnuts. The walnuts are steeped in the spirit and mixed with syrup. This
kind of liqueur has a bittersweet flavor and can be made at home, which is
popularly done in local villages.
Ingredients
 3 ½ tablespoons flour
 6 tablespoons butter
 6 tablespoons sugar
 3 egg yolks
 5 ¼ oz. (about 2/3 cup) chopped walnuts
 15 egg whites
 1.76 oz. dark chocolate
 0.7 oz. (about 1 ½ tablespoons) cream

3. Preparation Instructions
1. Crack the eggs and separate yolks from whites. Whisk yolks with sugar. Gently
melt the butter over the heat and mix in with the yolk and sugar mixture. Add the
flour. Blend in chopped walnuts. Continue whisking at a constant rate and speed,
to get an even consistency. Add walnut alcohol and continue whipping.
2. Whip up the egg whites until foamy. Gently add to the yolk mixture, folding it in
with a spatula. The mixture will be very runny, which is normal.
3. Brush cake mold with melted butter and sprinkle with some flour. Place the
cake mixture in the mold. Flatten it with a spatula and pop it in the oven for about
thirty-five minutes at a hundred and eighty degrees.
4. Remove the mold placing the cake on a tray or piece of cardboard. Coat the
cake with melted chocolate. Decorate with walnuts and serve.