The enveloping aroma of walnut and chocolate cake contains the magic of Grandma Benedetta’s recipes, enchanting with its delicious flavor and soft, moist texture. Its versatility is evident in the choice of using butter or not. Additionally, adding a liqueur or coffee gives an intense flavor to the chocolate and walnut cake.
SEASONALITY of #walnuts – available all year round, but less tasty in the summer season.
SWEET recipes with chocolate
- Difficulty: Medium
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: for a 7.9, 8.7 or 9.4-inch cake pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 452.58 (Kcal)
- Carbohydrates 37.58 (g) of which sugars 14.44 (g)
- Proteins 7.41 (g)
- Fat 29.56 (g) of which saturated 13.03 (g)of which unsaturated 7.49 (g)
- Fibers 3.14 (g)
- Sodium 65.88 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Walnut and Chocolate Cake
Quantities for a cake pan of 7.9, 8.7 or 9.4 inches, it’s a dessert that looks good tall or short.
Static oven at 320°F for about 40 minutes.
- 4.6 oz walnuts
- 2 eggs (medium and at room temperature)
- 3.5 oz dark chocolate (or milk chocolate)
- 10 tbsp butter (or 8 tbsp of peanut or rice oil)
- 1/2 cup sugar
- 1.75 cups type 1 flour (or all-purpose flour)
- Half packet baking powder (8 grams)
- 1 pinch fine salt
- 2 tbsp liqueur (coffee liqueur or other choice liqueur*)
- 1/3 cup water (or coffee)
* liqueur suggestions: amaretto, brandy, cognac, grappa, maraschino, marsala, rosolio, sambuca, rum, vodka, whisky.
Tools
- Electric Beaters
- Cake Pan
Walnut and Chocolate Cake
First of all, roughly chop the walnuts (90 grams) and keep the nicest halves for decoration (40 grams).
Chop the chocolate (100 grams), place it in a bowl, and gently melt it in the microwave or bain-marie. Before it melts completely, add the butter (140 grams) in pieces. Once the chocolate and butter are melted, stir with a teaspoon and let it cool.
With electric beaters or a stand mixer, at the highest speed, whip the 2 eggs with the sugar (100 grams or more to taste) until fluffy.
Weigh and sieve: the flour (220 grams), the baking powder (8 grams), and the pinch of salt. Add half of the flour to the whipped mixture, continue to mix gently with the electric beaters.
Then add the liqueur (I use Marsala) or cold coffee (30 grams), and the remaining flour.
Add the melted chocolate with butter and gently mix to combine everything. Finally, add the roughly chopped walnuts.
Preheat the static oven to 320°F.
Butter and flour a cake pan of 7.9, 8.7, or 9.4 inches (choose the pan based on the desired cake height). Pour the batter in, level it, and decorate the surface with walnut halves.
Bake in a static oven at 320°F for about 40 minutes, always check with a toothpick.
QUICK VERSION: use chocolate chips (100 grams) instead of melted chocolate. Use oil instead of butter (110 grams).
STORING the walnut and chocolate cake
This soft cake keeps for up to 10 days at room temperature in an airtight container to prevent it from drying out. A day after baking, the flavors blend, and it becomes even tastier.
