Preparation:

Finely grind the walnuts. Whip sugar together with butter and egg yolks until a smooth and fluffy mixture forms. Stir in sifted flour, walnuts, warm milk and vanilla baking powder. Gently whisk the batter with a pinch of salt. Beat the egg whites until stiff and carefully fold them into the mixture. Grease the base and the sides of a mould, pour the mixture and bake at 180 °C for 40 minutes. Cut the pudding into rhomboid shaped pieces, which will be served with slightly melted white chocolate and dusted with powdered sugar. Decorate the white chocolate cream by drawing a spider-web pattern with dark chocolate. Melt the dark chocolate over a waterbath, put it into a piping bag and draw a spiral onto the white chocolate layer. Then take a toothpick and draw lines starting from the external side and going to the center.