Polish chocolate & walnut cake — a rich chocolate sponge layered with nutty walnut meringue and glossy chocolate glaze. An impressive, indulgent celebration cake.
- 50g Coco Sugar
- 8 Egg
- 5 Egg White
- 200g Caster Sugar
- 250g Walnuts
- 1 tablespoon Plain Flour
- 1 tablespoon Potato Starch
- 100g Double Cream
- 100g Chocolate Chips
Preparation
- Heat the oven to 170C/150C fan/gas 3½. Line a 30x22cm shallow baking tin with baking parchment. Sift the flour and mix with the cocoa, then set aside. Beat the egg whites until stiff, then add the sugar 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 into the lined tin and bake for 35 minutes. Cool for 5 minutes, remove from the tin, then re-line the tin with fresh parchment.
- To make the meringue, whisk the egg whites until stiff, then gradually whisk in the sugar a tablespoon at a time. When stiff and shiny, fold in the finely chopped walnuts, flour and starch. Spread into the re-lined tin and bake for 40 minutes at the same heat, then remove and leave to cool.
- For the chocolate glaze, heat the cream over low heat, then remove from the heat, add the chopped chocolate, and stir until melted and shiny.
- Cut the cooled chocolate sponge and the meringue each into two layers. Put a layer of nut meringue on top of the bottom sponge layer and sprinkle with some reserved walnuts. Add another meringue layer, then the top sponge layer, and cover the top with chocolate glaze. Decorate with walnuts and chill for 1–2 hours before serving.
