Flourless Walnut Chocolate Cake

• Vegetarian
• Gluten free

• Refrigerated

  • 6 Eggs

• Baking & Spices

  • 3/4 cup Almond meal
  • 5 oz Baking chocolate, white
  • 1/4 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1 cup Powdered sugar
  • 1 cup Sugar
  • 2 1/2 tsp Vanilla

• Nuts & Seeds

  • 2 1/4 cup Walnut, ground

• Dairy

  • 1 3/4 stick Butter
  • 2 tbsp Butter
  • 3 tbsp Heavy whipping cream
  • 12 tbsp Milk

Found on deliciousmeetshealthy.com

Ingredients

• 6 eggs, egg yolks & egg whites separated
• 1 cup sugar
• 1 cup ground walnuts
• ¾ cup almond meal
• ¼ tsp baking soda
• ¼ tsp baking powder
• 1 tsp vanilla
• 1¼ cup ground walnuts
• 6 Tbsp milk
• 1¾ stick butter, softened
• 1 cup powdered sugar
• 1 tsp vanilla
• 6 Tbsp milk
• ½ tsp vanilla
• 5 oz white baking chocolate
• 3 Tbsp heavy whipping cream
• 2 Tbsp butter

Directions

• In a large bowl, beat the egg yolks with ⅔ of the sugar for about 2 minutes.
• In a separate bowl, beat the egg whites for a couple of minutes and add the remaining ⅓ of sugar at the end. Beat until stiff peaks form.
• In another bowl, mix walnuts, almond flour, baking soda, baking powder and the vanilla.
• Gradually stir in the dry ingredients and the egg whites to the egg yolks, alternating between the two. Stir in slowly & carefully, using a silicone spatula, and not a mixer.
• Pour the batter in two 8 in. baking forms lined with round baking paper circles. Bake the cake layers in a preheated 335 F oven on the middle rack for about 25 - 30 minutes, or until a toothpick inserted comes out clean.
• Walnut Cream
• In a medium bowl, stir the walnuts and milk for a couple of minutes, until they are well incorporated. It will be a very thick mixture.
• Using a mixer, mix the butter, powder sugar, and vanilla in a medium bowl until its creamy and puffy. Add walnut/milk mixture to it and mix again until its well incorporated. Place in the fridge to stay cool.
• Syrup
• Mix milk and vanilla in a small bowl. Once cakes are done, chill them completely while still in the cake pans on a cooling rack or in the fridge.
• Once they are chilled, place one of the cake layers on a cake stand with the flat side down and evenly spread ½ of the milk syrup over the first layer using a spoon.
• Spread the chilled walnut cream over the first chilled layer using an icing spatula. (The cakes have to be completely cool before spreading the walnut cream (which is also chilled), otherwise, the cream may warm up between the layers and will not stay set, and the layers will slide.) (You may not have to use the whole cream. I had some walnut cream left over after I spread out enough between the layers.)
• Carefully, place the second cake layer on top with the flat side up. Using a spoon, evenly spread out the remaining ½ of the milk syrup. Place in the fridge to chill the cake for at least 1 hour.
• Chocolate Glaze
• In a small pan, melt chocolate, butter, and heavy whipping cream over medium heat. Stir until smooth. Let it cool for few minutes. You dont want the glaze to be very warm & runny or too thick. I placed my chocolate glaze in the fridge until the consistency was perfect for glazing.
• Take out the cake from the fridge, and spread out the chocolate glaze on top using a spatula. If its too thick, you may have to warm it up a little bit on the stove, or if its too runny, place it in the fridge for few minutes.
• You can garnish the cake with finely ground walnuts on the sides and on top. Place cake in the fridge to set.
• Decorate the cake with some raspberries or strawberries on top before serving.