Swiss walnut and chocolate cake

Swiss walnut and chocolate cake
  • Serves icon Serves 8
  • Time icon 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.

Nutrition: per serving

Calories
432kcals
Fat
30.2g (14.1g saturated)
Protein
22g
Carbohydrates
34.6g (27.9g sugars)
Fibre
1.6g
Salt
0.4g
Calories
432kcals
Fat
30.2g (14.1g saturated)
Protein
22g
Carbohydrates
34.6g (27.9g sugars)
Fibre
1.6g
Salt
0.4g

Ingredients

  • 150g unsalted butter, softened,
  • plus extra to grease
  • 100g dark chocolate, roughly chopped
  • 150g golden caster sugar
  • 2 medium free-range eggs
  • 75g plain flour
  • 2 tsp baking powder
  • 2 tsp vanilla paste or extract (we like Nielsen-Massey)
  • 65g roasted shelled walnuts, chopped, plus 15 walnut halves
  • Icing sugar to dust
  • Cocoa powder to dust

Method

  1. Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 22cm diameter cake tin with baking paper.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of barely simmering water, making sure the surface of the water does not touch the bowl. Leave to cool a little.
  3. In a large bowl, cream the butter and sugar together until pale and fluffy. Beat in the eggs, one at a time, then sift in the flour and baking powder and carefully fold in. Add the melted chocolate and the vanilla, then fold in the chopped walnuts.
  4. Spoon into the prepared tin, then arrange the walnut halves on top in a circular pattern. Bake for 30-35 minutes until a skewer pushed into the centre comes out without any raw batter sticking to it (the texture will be similar to a brownie).
  5. Leave to cool in the tin for 10 minutes, then transfer to a cooling rack to cool completely. Dust with icing sugar and cocoa powder.

delicious. tips

  1. 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.

Recipe By

Eric Lanlard

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