This is a delightful no-brainer… and ABSOLUTELY delicious. Voted second only to the Blood Orange Polenta cake which I will post next…
Prep time is only about 20 mins and then 40 mins in the oven… et voila! If you try it, please post about it so that other readers get opinions other than my own.
350g ‘good quality chocolate’ (I used the Lindt 70%)
1 tablespoon instant coffee powder (I made a shot of macciato espresso)
3 tablespoons dutch cocoa
5 large eggs
250g caster sugar
5 tablespoons ground walnuts (I used almond meal because I had it left over from the Orange Polenta Cake)
100g walnut pieces (I used pecans because I had them in the cupboard)
1 tablespoon cocoa (I didn’t bother)
1 tablespoon icing sugar (I didn’t bother)
Preheat oven to 180 degrees celcius. Butter a 20cm non-stick springform tin (I used a 24cm springform tin).
Place butter and chocolate, broken into pieces, in a heatproof bowl and set over a saucepan of simmering water. Stir gently until the chocolate is thoroughly melted and the mixture is smooth. Whisk in the coffee powder and cocoa and set aside. [NB I didn’t put my shot of espresso in at this stage because I thought chocolate and water don’t like one another… I put the espresso in right at the end].
In a separate bowl beat the eggs and sugar together until thick and pale (approx 5 minutes), then fold in the walnut (almond) meal and walnut (pecan) pieces!
Gently fold together the chocolate mixture and the egg mixture until thoroughly combined, then pour the batter into the prepared cake tin.
Bake at 180 degrees for 40 minutes or until the top of the cake is dry. Turn off the over (without opening the door) and leave the cake undisturbed in the oven to cool.
When the cake is cool, remove from the cold oven and gently remove from the tin.
Dust with a combination of cocoa and icing sugar (I didn’t think that it needed it) and service in thin slices (I served thick ones)!
Theirs first… then mine! A little messier but I can vouch that it would look messier still in your tummy.
[Keri – not sure what the Gwinganna nutritionist would say about this one, but with the exception of the caster sugar (which you could exchange for 1/2 the volume in honey) all of the ingredients are pretty wholesome. :-)]
Please post your thoughts when you’re done.
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