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Chocolate Cake with Walnuts recipe by Jean Paul Vinay - Bernachon Pastry Shop in Lyon
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.
chocolate
oven
cake
dessert
traditional
Ingredients
Servings:
8

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 (Approx.)

Calories
392 kcal
Protein
13 g
Fat
17 g
Carbohydrates
46 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation

  • Preheat the oven to 170ºC approximately half an hour before starting to bake to ensure it reaches the correct temperature.
  • Melt the butter over low heat in a saucepan until it is completely liquid.
  • 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.
  • Gradually incorporate the sifted flour, stirring constantly with a spatula or hand whisk to prevent lumps from forming.
  • Separate the egg whites from the yolks; remember that the yolks are not used for this cake.
  • 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.
  • Gently fold the whipped egg whites into the batter, stirring with a spatula from bottom to top to retain the air within the batter.
  • Pour in the walnuts, gently stirring with the spatula to distribute them evenly throughout the batter.
  • Grease a mold with butter and lightly flour it to prevent the cake from sticking.
  • Fill the mold with the batter and let it rest for a few minutes to distribute evenly.
  • Bake the cake at 170ºC for about 50 minutes, or until a toothpick comes out clean from the center.
  • 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.