Description
This Polish chocolate and walnut cake features layers of rich chocolate sponge and crunchy walnut meringue, topped with a glossy chocolate glaze. The cake combines the deep flavor of cocoa with the nutty crunch of walnuts, making it a perfect indulgent dessert for any occasion.
Ingredients
Scale
Chocolate Sponge Cake
- 150g plain flour, plus 1 tbsp for meringue
- 50g cocoa powder
- 8 eggs, separated
- 200g caster sugar
Walnut Meringue
- 5 egg whites, separated from yolks reserved for custard
- 200g caster sugar
- 250g walnuts, a couple of handfuls reserved for decoration, rest chopped
- 1 tbsp plain flour
- 1 tbsp potato starch
Chocolate Glaze
- 100g double cream
- 100g chocolate, chopped
Instructions
- Prepare Ingredients: Remove eggs and butter from the fridge to bring them to room temperature, ensuring better texture and easier mixing.
- Make Chocolate Sponge Cake Batter: Preheat the oven to 170°C (150°C fan)/gas mark 3½. Sift the 150g plain flour and 50g cocoa powder together. Beat the 8 egg whites until stiff peaks form, gradually adding 200g caster sugar in small batches to create a glossy meringue. Then add the 8 egg yolks one by one, whisking constantly. Gently fold in the sifted flour and cocoa mixture using a spatula to keep the batter airy.
- Bake the Chocolate Sponge: Pour the batter into a 30cm x 22cm shallow baking tin lined with baking parchment. Bake for approximately 35 minutes until set and cooked through. Let it cool for 5 minutes, then remove from the tin and re-line the tin with fresh parchment for the next step.
- Prepare Walnut Meringue: Whisk the 5 egg whites until stiff peaks form, gradually adding 200g caster sugar, one tablespoon at a time, until the meringue is stiff and shiny. Carefully fold in the finely chopped walnuts (reserve a few whole for decoration), 1 tbsp plain flour, and 1 tbsp potato starch to incorporate evenly without deflating the meringue.
- Bake Walnut Meringue: Spread the walnut meringue mixture evenly into the same tin used for the sponge. Bake for 40 minutes until firm and lightly golden. Remove from the oven and let cool completely.
- Make Chocolate Glaze: Heat 100g double cream gently over low heat. Remove from heat and immediately add 100g chopped chocolate. Stir until the chocolate has fully melted and the glaze is smooth and glossy.
- Assemble Cake: Slice the cooled chocolate sponge horizontally into two layers. Place the bottom sponge layer back in the tin, spread a layer of walnut meringue on top and sprinkle some of the reserved whole walnuts. Add another layer of walnut meringue, then place the top sponge layer over it. Pour the chocolate glaze evenly over the top and decorate with the reserved walnuts.
- Chill and Serve: Refrigerate the assembled cake for 1-2 hours to allow the glaze to set and flavors to meld before serving.
Notes
- Ensure eggs and butter are at room temperature for better mixing and texture.
- Be gentle when folding flour and cocoa into the egg mixture to maintain airiness in the batter.
- Use a shallow, appropriately sized tin (30cm x 22cm) for even baking of sponge and meringue layers.
- The cake should be refrigerated after assembly to help the glaze set and flavors develop.
- The reserved egg yolks mentioned can be used for custard or a complementary dessert component, but are not included in this recipe step.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Polish
Keywords: Polish cake, chocolate walnut cake, meringue cake, chocolate dessert, walnut dessert
