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Polish chocolate & walnut cake

Chocolate cake on plate

Polish chocolate & walnut cake

Name: Polish chocolate & walnut cake
Prep time: 45 min
Cook time: 1 h 40 min
Total time: 2 h 25 min
Yield: 10
Cuisine: Polish
Ingredients: 150g plain flour plus 1 tbsp; 50g cocoa; 8 eggs separated, at room temperature; 200g caster sugar; 5 eggs whites; 200g caster sugar; 250g walnuts chopped, plus a handful to decorate; 1 tbsp plain flour; 1 tbsp potato starch; 100g double cream; 100g chocolate chopped

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Serves 10

Easy

Prep: 45 mins

Cook: 1 hr and 40 mins

A star rating of 5 out of 5.1 ratingRate

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This deliciously delicate chocolate layer cake is a truly showstopping bake. Stack up chocolate sponge, chocolate glaze and crunchy walnuts

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Ingredients

Units:

MetricUS

For the cake

150g plain flour

plus 1 tbsp
50g cocoa
8 eggs

separated, at room temperature
200g caster sugar

For the meringue

5 eggs whites
200g caster sugar
250g walnuts

chopped, plus a handful to decorate
1 tbsp plain flour
1 tbsp potato starch

For the glaze

100g double cream
100g chocolate

chopped

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Method

step 1

Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
step 2

To make the meringue**,** whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and startch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
step 3

For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
step 4

Cut the cooled chocolate sponge cake and meringue into two layers. Put the nut meringue on top of the bottom layer of sponge and sprinkle on some of the reserved walnuts. Add another layer of meringue and then the upper layer of chocolate sponge cake and cover the top with chocolate glaze. Decorate with walnuts. Put the finished cake in the fridge for 1-2 hrs before serving.

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