Ingredients for Italian Chocolate Walnut Cake Flourless
- 100g unsalted butter
- Bittersweet Chocolate
- 2 tsp instant coffee granules
- 3 tbsp unsweetened cocoa powder + 1 tbsp for dusting
- 4 large eggs
- 150g granulated sugar
- 100g walnuts (30g ground, 70g chopped)
- Powdered sugar to taste
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How to Make Italian Chocolate Walnut Cake Flourless
- Preheat oven to 180°C (350°F).
- Lightly grease a 20cm non-stick springform pan. If your pan isn't non-stick, butter the bottom, line with parchment paper, butter the sides and the parchment.
- Melt 200g bittersweet chocolate and 100g unsalted butter in a heatproof glass bowl set over a pot of simmering water. Stir constantly with a wooden spoon until smooth and melted.
- Remove from heat. Stir in 2 tsp instant coffee granules and 3 tbsp unsweetened cocoa powder. Set aside.
- In a large bowl, beat 4 large eggs and 150g granulated sugar at high speed for 5 minutes, until light and fluffy.
- Grind 30g walnuts into a fine powder using a spice or coffee grinder.
- Coarsely chop the remaining 70g walnuts.
- Stir the ground and chopped walnuts into the egg mixture.
- Gently fold the melted chocolate mixture into the egg mixture until just combined.
- Pour batter into the prepared pan.
- Bake for 40-45 minutes, or until the top is dry and a toothpick inserted into the center comes out with moist crumbs.
- Turn off the oven and leave the cake to cool completely in the oven with the door slightly ajar.
- Once cooled, remove from the oven and carefully remove the cake from the pan. Peel off parchment paper if used.
- Dust with 1 tbsp unsweetened cocoa powder and powdered sugar to taste.
Nutrition Information (Approximate per serving)
Sodium
44 g
Sugar
1048g
Fat
342g
Carbs
97g
