A decadent cake with a buttery pastry crustand a ‘sponge cake-like’ genoise chocolate walnut filling.
Recipe: Chocolate WalnutCake
Pastry Crust: 3/4 cup cold butter, cut into cubes 2 1/2 cups cake and pastry flour 1 large lightly beaten egg 1/2 cup granulated sugar 1/4 teaspoon saltGenoise Filling: 1 cup California Walnuts halves or pieces 4 large eggs, lightly beaten 3/4 cup granulated sugar 1/2 cup melted butter 1 cup cake and pastry flour 8 ounce squares semi-sweet chocolate (8 squares), finely chopped Powdered sugar for sprinkling
In medium bowl, cut butter into flourusing pastry blender or two knives until mixture looks like finecrumbs with a few larger pieces. In small bowl, combine egg,sugar and salt; stir into flour mixture. Press lightly into adisk shape; chill 1 to 2 hours.
On lightly floured surface, roll out doughinto a 15-inch circle 1/4-inch thick. Roll dough onto rollingpan and drape slowly into a 12-inch flan pan with removable bottom.Press dough gently against sides, trimming to fit. Prick bottomof pastry with fork. Chill 1 hour before baking. Bakeat 350°F (175°C) 15 minutes or until bottom is set, butstill pale; cool.
On baking sheet, toast walnuts about 8to 10 minutes or until fragrant and lightly golden; cool. Finelychop walnuts.
In double boiler, whisk eggs and sugartogether. Heat over, not in, boiling water until they are lukewarm,about 85°F (30°C). Remove from heat and beat with electricmixer about 4 to 5 minutes until light and fluffy. By hand, gentlymix in butter and flour. Stir in chocolate until melted; foldin walnuts. Do not overmix. Pour into pre-baked crust.
Bake at 350°F (175°C) 20 to 25minutes or until wooden pick inserted into center of cake comesout clean. Sprinkle with icing (powder) sugar.
Makes 12 servings.
Recipe provided courtesy of CaliforniaWalnuts.
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