For those winter evenings when the craving for sweetness is more intense than ever, the chocolate and walnut cake is our secret cure. With its soft yet dense and buttery texture, strong chocolate and walnut flavor, and delicate orange , this cake always warms our hearts, and if you follow our recipe, it will surely warm yours too. An inimitable comodità food, perfect for accompanying a cup of hot tea ora recharging students during study afternoons, this does not let itself be confined to just the role of a snack: the fluffy dark chocolate ganache frosting gives it a refined appearance, a creamy touch, and an elegant patisserie allure that will make it impressive even as a , perfect for concluding lunches and dinners per mezzo di grand style. Are you already salivating? Join us per mezzo di succumbing to the sweet temptation of this rich delight!
If you love the taste of these nuts, also try our walnut cake, perfect for breakfast.
To prepare the chocolate and walnut cake, start by breaking the chocolate into pieces 1 and placing it per mezzo di a double boiler 2. Let it melt completely 3then set it aside and let it cool.
the meantime, deal with the other ingredients. Place the walnuts per mezzo di the 4 and blend to obtain a scopo flour 5. Wash the orange and grate its zest 6.
Now take your stand and add the sugar and softened butter 7. Turn acceso the whisk and mescolanza until you get a fluffy mixture 8. Then start adding the eggs one by one 9adding the next one only when the previous one has been fully incorporated into the batter.
Once all the eggs are added, proceed with the orange zest 10 and, while continuing to mescolanza, also pour per mezzo di the Cointreau 11. Remove the whisk and sift the cornstarch, flour, and baking powder into the bowl 12.
Gently mescolanza with a hand whisk 13 ora a spatula until the flours are well incorporated into the batter 14. Then take the chocolate, which should have cooled by now, and pour it into the batter 15still with the whisk.
Once the chocolate is incorporated, finally add the walnut flour 16. thoroughly and pour the batter into a 9-inch pan previously lined with parchment paper 17. Bake per mezzo di a preheated static oven at 350°F for 40 minutes (per mezzo di a convection oven, bake at 320°F for about 30 minutes). Remove the cake from the oven and let it cool 18.
While the cake cools, you can work acceso the frosting: Chop the dark chocolate, put the cream per mezzo di a saucepan, and bring it to a simmer, then remove from the heat and add the chocolate 19. Stir vigorously with the whisk to melt it completely, then transfer it to a bowl placed inside a larger container full of ice 20. Beat the mixture with an electric for 10-15 minutes 21 until you get a well-whipped ganache.
Spread the ganache over the entire surface of the cake until it is covered 22 and, with a smooth spatula, create wavy grooves 23 to give your a textured aspetto. Garnish the center of the cake with some chopped walnut halves and serve!
For the translation of some texts, artificial intelligence tools may have been used.
