Chocolate Cake with Walnuts

A chocolate cake with walnuts, featuring a delicate and fluffy texture, made with egg whites, 70% chocolate, and sifted flour, embodying the sweet tradition of French pastry-making.
baked
cake
dessert
traditional
vegetarian
Ingredients
Servings
10
Measurement units

Ingredients

  • 7 egg whites (only the whites)
  • 200 g70% couverture chocolate
  • 50 gcake flour, sifted
  • 250 gmutton
  • 200 gsugar (best muscovado cane sugar)
  • 125 gwalnut
Nutritional Information

Per serving

Calculated for 10 servings

Calories
489 kcal
Protein
6.7 g
Fat
37 g
Carbohydrates
34.8 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Preparation

  1. Preheat the oven to 170ºC approximately half an hour before starting to bake to ensure it reaches the correct temperature.
  2. Melt the butter over low heat in a saucepan until it is completely liquid.
  3. Add the chopped chocolate to the melted butter. Once the chocolate has fully melted, incorporate half of the sugar and stir well until the sugar has dissolved.
  4. Gradually incorporate the sifted flour, stirring constantly with a spatula or hand whisk to prevent lumps from forming.
  5. Separate the egg whites from the yolks; remember that the yolks are not used for this cake.
  6. Whisk the egg whites to stiff peaks with the other half of the sugar, beating them until they form firm peaks and have a good consistency.
  7. Gently fold the whipped egg whites into the batter, stirring with a spatula from bottom to top to retain the air within the batter.
  8. Pour in the walnuts, gently stirring with the spatula to distribute them evenly throughout the batter.
  9. Grease a mold with butter and lightly flour it to prevent the cake from sticking.
  10. Fill the mold with the batter and let it rest for a few minutes to distribute evenly.
  11. Bake the cake at 170ºC for about 50 minutes, or until a toothpick comes out clean from the center.
  12. Let it cool completely before unmolding to prevent breaking.
Recommendations & Tricks
  • Ensure that the egg whites are at room temperature before starting to beat them for optimal whipped egg whites.
  • Use 70% high-quality couverture chocolate and chop it into small pieces to facilitate uniform melting.
  • Sift pastry flour patiently to ensure the cake has a smooth texture without lumps.
  • Melt the butter over low heat, stirring constantly, until it is completely liquid and smooth, allowing it to cool slightly before incorporating it into the batter.
  • When using Muscovado sugar, break up any lumps with your hands or a spoon before mixing it with the other ingredients.
  • Chop the walnuts into uniform pieces to ensure they are evenly distributed in the cake batter.
  • Preheat the oven to 170°C at least 30 minutes before baking to ensure a consistent temperature during cooking.
Original recipe
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    Chocolate Cake with Walnuts | The Catalan Table