Chocolate and Walnut Cake

Name: Chocolate and Walnut Cake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 10
Ingredients: Butter softened 9 tbsp; Eggs medium 3; Sugar 0.6 cup; Dark chocolate 6.4 oz; Walnut kernels ¾ cup; Cornstarch 3 ½ tbsp; Type 00 flour ½ cup; Powdered yeast for sweets 3.3 tsp; Cointreau 0.5 oz; Orange peel 1; Dark chocolate 8.8 oz; Fresh liquid cream ½ cup; Walnut kernels 4 ½ tbsp

736

Calories per serving

Vegetarian

Energy Kcal 736
Carbohydrates g 62.5
of which sugars g 50.9
Protein g 10.5
Fats g 48.8
of which saturated fat g 22.86
Fiber g 2.9
Cholesterol mg 132
Sodium mg 44

Difficulty: Easy
Prep time: 30 min
Cook time: 40 min
Serving: 10 persone
Cost: Average
Note + 5 minutes to melt the chocolate

PRESENTATION

For those winter evenings when the craving for sweetness is more intense than ever, the chocolate and walnut cake is our secret cure. With its soft yet dense and buttery texture, strong chocolate and walnut flavor, and delicate orange aroma, this cake always warms our hearts, and if you follow our recipe, it will surely warm yours too. An inimitable comfort food, perfect for accompanying a cup of hot tea or recharging students during study afternoons, this dessert does not let itself be confined to just the role of a snack: the fluffy dark chocolate ganache frosting gives it a refined appearance, a creamy touch, and an elegant patisserie allure that will make it impressive even as a dessert, perfect for concluding lunches and dinners in grand style. Are you already salivating? Join us in succumbing to the sweet temptation of this rich delight!

If you love the taste of these nuts, also try our walnut cake, perfect for breakfast.

INGREDIENTS

736

Calories per serving

Ingredients for a 22 cm mold: Butter 9 tbsp (125 g) - softened; Eggs 3 - medium; Sugar 0.6 cup (120 g); Dark chocolate 6.4 oz (180 g); Walnut kernels ¾ cup (100 g); Cornstarch 3 ½ tbsp (40 g); Type 00 flour ½ cup (60 g); Powdered yeast for sweets 3.3 tsp (16 g); Cointreau 0.5 oz (15 g); Orange peel 1

For the topping: Dark chocolate 8.8 oz (250 g); Fresh liquid cream ½ cup (125 g); Walnut kernels 4 ½ tbsp (30 g)

Preparation

How to prepare Chocolate and Walnut Cake

To prepare the chocolate and walnut cake, start by breaking the chocolate into pieces 1 and placing it in a double boiler 2. Let it melt completely 3, then set it aside and let it cool.

In the meantime, deal with the other ingredients. Place the walnuts in the mixer 4 and blend to obtain a fine flour 5. Wash the orange and grate its zest 6.

Now take your stand mixer and add the sugar and softened butter 7. Turn on the whisk and mix until you get a fluffy mixture 8. Then start adding the eggs one by one 9, adding the next one only when the previous one has been fully incorporated into the batter.

Once all the eggs are added, proceed with the orange zest 10 and, while continuing to mix, also pour in the Cointreau 11. Remove the whisk and sift the cornstarch, flour, and baking powder into the bowl 12.

Gently mix with a hand whisk 13 or a spatula until the flours are well incorporated into the batter 14. Then take the chocolate, which should have cooled by now, and pour it into the batter 15, still mixing with the whisk.

Once the chocolate is incorporated, finally add the walnut flour 16. Mix thoroughly and pour the batter into a 9-inch pan previously lined with parchment paper 17. Bake in a preheated static oven at 350°F for 40 minutes (in a convection oven, bake at 320°F for about 30 minutes). Remove the cake from the oven and let it cool 18.

While the cake cools, you can work on the frosting: Chop the dark chocolate, put the cream in a saucepan, and bring it to a simmer, then remove from the heat and add the chocolate 19. Stir vigorously with the whisk to melt it completely, then transfer it to a bowl placed inside a larger container full of ice 20. Beat the mixture with an electric mixer for 10-15 minutes 21 until you get a well-whipped ganache.

Spread the ganache over the entire surface of the cake until it is covered 22 and, with a smooth spatula, create wavy grooves 23 to give your dessert a textured look. Garnish the center of the cake with some chopped walnut halves and serve!

Storage

The chocolate and walnut cake keeps in the fridge for up to 3 days, covered by a glass dome.

Advice

If you want to give a different aroma to your dessert, you can flavor the batter with a vanilla bean instead of orange zest, and use Amaretto Disaronno instead of Cointreau!

For the translation of some texts, artificial intelligence tools may have been used.