This Flourless Chocolate Layer Cake with Walnuts is pure pleasure. Chocolate is for me the ultimate luxury the world of food has to offer. Chocolate is intense and insanely rich. The beauty of chocolate is that it really is the most compelling food. I baked this Cake for my son’s birthday and we still talk about, one month later… 

Flourless Chocolate Layer Cake

First here is the list of the different ingredients you will need to make the Flourless Chocolate layer Cake with Walnuts that serves 8

  • 6 large free range eggs
  • 200 g caster sugar
  • 200 g dark cooking chocolate, roughly chopped
  • 60 g walnut halves
  • unsalted butter for greasing
  • 300 ml double cream

Now, here are the different steps you will need to follow to make the Flourless Layer Cake with Walnuts with a 35 minutes cooking time

Start by preheating the oven to 375°F or 180°C. Then, grease a 35cmx25cm tin and line with baking parchment. Spread the walnuts out on a baking tray and roast for 8 minutes. Allow to cool, then roughly chop and set aside until assembling the cake.

Then, increase the oven to 400°F or 200°C. First, put the egg yolks in the bowl of an electric mixer. Beat on a high speed and gradually add the 200 g caster sugar. Continue to beat until the mix is thick  and light in colour.

While the yolks are beating, put the chopped chocolate in a large heatproof bowl set over a pan of simmering water, making sure the base of the bowl is not touching the water. Stir gently until the chocolate has completely melted. Turn off the heat and fold the egg yolk and sugar mix into the melted chocolate in 3 batches.

After that, put the egg whites in the clean bowl of your mixer and whisk on a high speed until stiff peaks form, then fold gently into the chocolate mix. Scrape the mixture into the prepared tin, smoothing over the surface. Bake for 18 to 20 minutes until cooked through.

Then, set aside to cool completely. Once the cake is cool, put the double cream  in the bowl of your electric mixer and whip to soft peaks, then set aside in the fridge until ready to assemble the cake.

Turn the cooled cake out onto a chopping board and remove the tin and paper. Place a second chopping board on top of the cake and flip it back over, so that the crust side of the cake is facing upwards. Trim a little bit off the short edges of the cake, then cut the cake horizontally into 3 even pieces.

Carefully transfer 1 piece of cake to a serving platter and spread 1/3 of the whipped cream over the surface. Sprinkle some roasted walnuts over the cream and place another layer of sponge on top. Repeat with the cream and tasted walnuts, then place the final layer of cake on top. Dollop and spread the remaining cream on top of the cake. Sprinkle the rest of the walnuts on top and serve.

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