Whole wheat walnut and chocolate cake, a delight that melts in your mouth, thanks to a batter made from walnuts and chocolate, making this cake a real treat. It can be made as a breakfast cake or as a dessert to accompany coffee or a good cup of tea. It is a very easy cake, with the right amount of moisture that makes it very soft and will satisfy even the most demanding palates. The whole wheat flour, the ingredient that particularly characterizes this cake, goes wonderfully with both walnuts and chocolate, without overpowering them, even though it has a stronger and more rustic flavor than white flour.
Also try the delicious Whole Wheat Cake with Amaretti and Ricotta
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Autumn, Winter and Spring
Ingredients
- 3.5 oz shelled walnuts (coarsely chopped)
- 2.1 oz dark chocolate (coarsely chopped)
- 2 medium whole eggs (at room temperature)
- 1 pinch fine salt
- 0.42 cup milk (at room temperature)
- 2 tsp baking powder
- 2.6 oz whole wheat flour
- 2.6 oz potato starch
- 2.1 oz soft butter
- 3.2 oz granulated sugar
- 4.4 oz vanilla yogurt
- to taste finely grated orange peel
Tools
- 1 Mold
Steps
Coarsely chop both the chocolate and walnuts.
Take the butter out of the fridge at least 20 minutes before.
Butter and flour a 10-inch (or 9-inch if you prefer a slightly taller cake) pan.
1) In a bowl, sift together the potato starch and baking powder; then add the whole wheat flour and salt, mix with a spoon and set aside.
2) With an electric mixer, cream the soft butter, a bit of very finely grated orange peel, and sugar until they become a cream.
3) Add the eggs to the butter mixture, one at a time. Once one egg is absorbed, add the second; I assure you it takes just a few moments.
4) Finally, add the milk, vanilla yogurt (malt yogurt also pairs wonderfully with walnuts and chocolate), walnuts, chocolate, and the dry ingredients we previously mixed. Stir until you get a creamy and well-combined mixture.
5) Pour the mixture into the buttered and floured pan, gently tap under the pan to evenly distribute the batter, and bake it in the preheated oven at 350°F for 20/25 minutes at most.
To check for even baking of the cake, insert a skewer that should come out clean (except for traces of melted chocolate that will obviously stain the skewer).
6) Immediately remove the walnut and chocolate cake from the oven and let it cool completely; then, you can sprinkle it with powdered sugar.
