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)
- 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
- Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 22cm diameter cake tin with baking paper.
- 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.
- 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.
- 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).
- 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.
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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