Chocolate chip and walnut pound cake, a truly indulgent dessert! I made it for the family’s breakfast and snack time. It’s soft, fragrant, and quick to prepare. With a few ingredients, you’ll have breakfast (or snack) ready for a few days, though if you have a sweet tooth in the family, it might not last that long! Now, into the kitchen with Moma (the nickname my friends call me) to make this pound cake!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 1 pound cake
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the Chocolate Chip and Walnut Pound Cake
- 4 eggs (large, size XL)
- 3 1/4 cups all-purpose flour
- 1 cup brown sugar
- 1/2 cup dark chocolate chips
- 7 tbsps lactose-free butter (regular butter is also fine)
- 3 1/2 tbsps water
- 1/3 cup walnuts (shelled and toasted)
- 1 packet instant cake yeast (I used a vanilla-flavored one)
Useful Tools for Making the Pound Cake
- Kitchen Scale
- Bowl
- Spoon
- Small Saucepan to melt the butter
- Pound Cake Pan
- Parchment Paper to line the pound cake pan
Preparation of the Chocolate Chip and Walnut Pound Cake
First, melt the butter and let it cool a bit.
In a bowl, beat the eggs with the sugar and water for a few minutes.
Add the melted butter, stirring continuously until you get a velvety mixture.
Now add the sifted flour (leave 1 tablespoon to flour the chocolate chips and walnuts) and the sifted yeast, and mix until you get a dense mixture without lumps (mixing for about 10 minutes should be enough).
Flour the chocolate chips and walnuts (previously toasted) and add them to the prepared mixture, folding from the bottom to the top until well combined.
Take a piece of parchment paper large enough to line the mold, wet it, and squeeze it (a trick to make it adhere well to the mold) and line the mold with it, pouring the mixture in and smoothing the top with a spoon.
Preheat the oven to 482°F and bake for 45/50 minutes; always perform the toothpick test and check after about 35 minutes because every oven is different (I use a static oven).
Once cooked, let the pound cake cool and, once it is cool, turn it out, slice it, and enjoy!
CHOCOLATE CHIP AND WALNUT POUND CAKE
If you like pound cakes, you can also check out these recipes: Mascarpone Pound Cake or Simple Variegated Pound Cake
To make this recipe, I used the kitchen scale, which you can find here: kitchen scale
Tips and Variations for the Chocolate Chip and Walnut Pound Cake
You can replace the walnuts with chopped and toasted hazelnuts. Once it is cool, you can cover the surface with a delicious salted caramel or lemon glaze, or with melted white chocolate.
Useful Information
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