Walnut chocolate cake

Walnut chocolate cake

By
From
Encyclopedia of Food and Cookery

This cake, a speciality from northern Italy, is baked in a shallow tart or pie tin and is about 2.5 cm thick when baked. It is a superb mixture with the tang of citrus.

Ingredients

Quantity Ingredient
30g butter, melted
2 tablespoons fine dry breadcrumbs
5 eggs, separated
145g caster sugar
170g walnuts, freshly ground
155g dark chocolate, grated
1/2 lemon, zested
80g mixed glace peel, chopped
icing sugar, sifted

Method

  1. Brush melted butter over bottom and side of a 25 cm straight-sided tart or pie plate. Sprinkle breadcrumbs over bottom and side and shake out excess.
  2. Beat egg yolks with sugar until light and fluffy. Add ground walnuts, grated chocolate, lemon zest and peel, and mix thoroughly. Whisk egg whites until stiff peaks form and fold gently into walnut mixture. Pour into prepared tin.
  3. Bake cake in a preheated moderate oven (180°C) for about 1 hour or until a skewer inserted in centre comes out clean. Turn cake onto a wire rack to cool. Sprinkle sifted icing sugar over top and serve in thin wedges.
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