Old-Fashioned Walnut and Chocolate Cake (Grandmother’s Recipe)
Ingredients
For the Cake Layer:
- 5 egg whites
- 100 g (7 tbsp) margarine or butter, softened at room temperature
- 100 g (½ cup) crystal sugar
- 100 g (1 cup) ground walnuts
- 100 g (¾ cup) cake flour (type 500)
- 1 tsp (4 g) baking powder
For the Meringue Layer:
- 5 egg whites (from separated eggs)
- 100 g (½ cup) crystal sugar
For the Walnut and Chocolate Filling:
- 100 g (1 cup) ground walnuts
- 100 g (½ cup) granulated sugar
- 4 chocolate bars (80 g each) or 3 bars if preferred
- 50 ml (3.4 tbsp) milk
Topping (Optional):
- Ground walnuts, for sprinkling
Step-by-Step Instructions
1. Prepare the Cake Layer
Preheat the Oven
Start by preheating your oven to 180°C (350°F). This ensures your oven is ready for the baking process.
Beat the Egg Whites
Separate the yolks from the egg whites. Using an electric mixer, beat the 5 egg whites until stiff peaks form. This step helps to lighten the cake, making it airy and delicate.
Cream the Butter and Sugar
In a separate large bowl, cream together 100 g of softened margarine (or butter) with 100 g of crystal sugar until the mixture is light and fluffy. The sugar should dissolve into the butter, creating a smooth base for the batter.
Combine Dry Ingredients
Incorporate 100 g of ground walnuts and 100 g of cake flour, followed by 1 tsp of baking powder into the butter and sugar mixture. Fold these ingredients together until well mixed.
Fold in the Egg Whites
Gently fold the beaten egg whites into the batter. Use a spatula to avoid deflating the mixture and to retain its airy texture.
Bake the Cake Base
Line a 20×30 cm (8×12 inch) baking pan with parchment paper. Pour the batter into the prepared pan and spread it evenly with a spatula. Bake in the preheated oven for about 10 minutes—just until the surface begins to set but is not fully baked. This creates a foundation for the meringue.
2. Prepare the Meringue Layer
Whisk the Egg Whites
While the cake layer is baking, prepare the meringue. In a clean bowl, beat 5 egg whites with 100 g of sugar until the mixture becomes fluffy, firm, and takes on a pale yellow hue.
Add Meringue to the Cake
Once the cake has been partially baked (after about 10 minutes), remove it from the oven. Spread the prepared meringue evenly over the surface of the cake.
Bake the Meringue
Lower the oven temperature to 100°C (210°F) and return the cake to the oven. Bake for an additional 35 minutes or until the meringue becomes firm and crisp on top. This slow bake at a lower temperature ensures that the meringue retains its delicate texture while still cooking through.
3. Prepare the Walnut and Chocolate Filling
Melt the Ingredients
In a medium saucepan, combine 100 g of ground walnuts, 100 g of granulated sugar, and the chocolate bars (either 3 or 4, depending on your preference) with 50 ml of milk. Heat the mixture over medium heat, stirring constantly to prevent the chocolate from burning.
Thicken the Filling
Continue to stir until the chocolate melts completely and the ingredients combine into a thick, smooth mixture. Once ready, remove the saucepan from the heat and allow the filling to cool slightly.
4. Assemble the Cake
Add the Walnut-Chocolate Filling
Once the cake is baked and the meringue has set, remove it from the oven and allow it to cool slightly. Spread the walnut and chocolate filling evenly over the meringue layer, creating a rich and decadent middle layer.
Optional Topping
For added texture and flavor, sprinkle a handful of ground walnuts over the top of the cake. This provides a crunchy contrast to the smooth filling and adds a decorative touch.
5. Serve
Let the cake cool completely before slicing it into squares. This will ensure the layers stay intact and are easy to cut. The final cake should have a crispy, light meringue topping, a moist walnut-infused cake layer, and a thick, rich chocolate-walnut filling.
Nutrition Information (Per Serving)
- Calories: 320 kcal
- Protein: 6 g
- Carbohydrates: 32 g
- Fat: 20 g
- Fiber: 3 g
- Sugar: 22 g
- Serving Size: Serves 12