Chocolate cake with walnuts

Chocolate cake with walnuts

By
From
Under the Walnut Tree
Photographer
Fanny Bergenström

A delectable cake with walnuts, icing and lots of chocolate flavour. Prepare the cake a day in advance to get just the right consistency.

Ingredients

Quantity Ingredient
200g walnuts
250g butter
200g dark chocolate, (70% cocoa solids)
4 eggs, separated
225g caster sugar
1 teaspoon vanilla paste
1 tablespoon cognac, (optional)
60g plain flour, plus extra for dusting
Ganache
20 walnuts, for garnish

Method

  1. Start by roughly chopping a quarter of the walnuts and setting them aside. Coarsely grind the rest of the walnuts in a food processor.
  2. Melt the butter over low heat in a heavy-based saucepan, and use some of the butter to grease a 24-25 cm springform tin. Lightly dust the tin with flour.
  3. Remove the saucepan from the heat and place it on a wooden chopping board. Break the chocolate into pieces and let them melt in the warm butter in the pan. The wood will keep the saucepan warm for longer.
  4. Whisk the egg whites until stiff enough to allow you to turn the bowl upside down without the egg whites falling out. Set aside.
  5. Whisk the egg yolks, sugar and vanilla until fluffy. Stir in the melted chocolate butter, as well as both the ground and roughly chopped walnuts, and maybe a splash of cognac as well. Fold in the flour and stir. Use a spatula to gently fold in about half the stiff egg whites, and then gradually, and very gently, fold in the rest.
  6. Pour the mixture into the prepared tin. Bake the cake at 175°C for 10 minutes, then reduce the heat to 150°C and bake for another 45 minutes or so. Leave the cake to cool in the tin until the next day, then unmould and spread a nice, glossy ganache on top. Decorate with the walnuts once the icing has set.
Tags:
Under the Walnut Tree
Fanny
Anna
Bergenström
Bergenstrom
SBS
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