Swiss walnut and chocolate cake
- May 2013
- Serves 8
- Hands on time 15 minutes, cooking time 40-45 minutes, plus cooling
Eric Lanlard’s take on classic Swiss chocolate cake, topped with toasted walnuts and a dusting of cocoa powder, is the perfect addition to afternoon tea.
Looking for the classic afternoon tea recipe? Here’s our classic coffee and walnut cake.
- 30.2g (14.1g saturated)
- 34.6g (27.9g sugars)
To roast walnuts, spread whole shelled walnuts over a baking tray and roast at 180°C/fan160°C/gas 4 for 5 minutes or until golden.
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