CookEat Recipe
Walnut and Chocolate Cake
A low walnut and chocolate cake lightened with whipped egg whites, with finely chopped candied citron folded in last.
Method
Steps
Step 1
Gather the ingredients: 140 g shelled walnuts; 140 g caster sugar; 140 g plain dark chocolate, finely grated; 20 g candied citron, very finely chopped; 4 eggs, separated; 5 g vanilla sugar; 5 g butter for the tin; 15 g fine breadcrumbs for the tin.
Step 2
Heat the oven to 165°C. Grease a shallow 22 cm cake tin with the butter and coat with the breadcrumbs, shaking out excess. Grind the walnuts finely with the caster sugar, using short pulses if using a processor so they do not become an oily paste.
Step 3
Put the ground walnuts and sugar in a bowl. Mix in the finely grated chocolate and vanilla sugar, then the four egg yolks. Whisk the four whites to firm peaks and fold them gently into the mixture. Fold in the very finely chopped candied citron last.
Step 4
Spread in the prepared tin, keeping the cake low: the finished cake should be no more than about 3–4 cm high. Bake for about 30–40 minutes until the centre is set and a skewer emerges without wet egg mixture; a few moist chocolate crumbs are normal.
Step 5
Cool in the tin until firm enough to handle, then unmould carefully and let cool fully. Serve plain, with no icing, nuts scattered over the top or additional garnish. Keep the cooled cake covered and use within 2–3 days.
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