40 mins
SuperEasy Chocolate and Walnut Cake
Recipe by Marie-Danielle
SuperEasy Chocolate and Walnut Cake is a really simple and effective way to produce a tasty cake for dessert, or just to accompany your afternoon cuppa. Since some of my family live in South-West France, where walnuts are plentiful, I can't wait for the new season when I can collect fresh nuts and 'peel' them... they are so succulent. Eating really fresh walnuts straight off the tree is a true pleasure that not many people are able to experience.
If you are already feeling guilty about the chocolate and cream content of this SuperEasy Chocolate and Walnut Cake, a study has suggested that walnut consumption may improve the use of body fat, so go ahead and enjoy... in moderation! (Walnuts can be replaced by pecan nuts - a particularly useful fact if you find pecans easier to obtain than walnuts!)
Sunday Roast Beef 
Surf and Turf Buttie Ingredients for SuperEasy Chocolate and Walnut Cake
Currently displaying quantities in US Imperial Measurements
How to Cook SuperEasy Chocolate and Walnut Cake
- Place the chocolate and the butter in a glass dish and heat in the microwave for about 1-2 minutes (stirring frequently) until melted. Add the sugar, eggs, flour and walnuts. Pour the mixture into a lightly greased cake tin and bake in a preheated moderately hot oven (Mk 6 - 400ºF - 200ºC) for 25 minutes. Turn out and allow to cool.
As you can see from the main photo above, icing is optional since you can "dust" the cake with icing sugar (a.k.a powdered or confectioners' sugar). If you want to make chocolate "icing" (like the picture on the right), place the chocolate and the thick double cream (heavy cream) in a glass dish and heat in the microwave for about 30-40 seconds (stirring two or three times) until melted. Spread this over on the cake then put it in a cool place for 1 hour to allow the 'icing' to set. Decorate with walnut halves and serve with cream, custard, vanilla ice cream or whipped cream... or simply on its own with a nice cup of tea!
MARIE-DANIELLE'S HOT TIP:
One of the 'additions' I sometimes make is to split the cake in half and fill it with a mixture of apricot conserve and tiny pieces of dried apricot. It adds another dimension and ensures that the cake isn't too 'dry' to the taste.
Reviews of SuperEasy Chocolate and Walnut Cake
| September 24 2013 We made this for my mother-in-law's birthday last year and it was delicious. So I made it again for my boyfriend's birthday and his entire office loved it! This is an extremely rich cake - you can't eat much, particularly since I split it and and filled between the layers with a caramel mixture! This cake has now been requested by my boyfriend's office every year for his birthday! One of the best and easiest cakes I've ever made!! aliceinwonderland (5 reviews) |
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