Polish Chocolate & Walnut Cake Recipe

Introduction

This Polish chocolate and walnut cake is a delightful dessert combining rich chocolate sponge layers with crunchy walnut meringue and a glossy chocolate glaze. Its textures and flavors make it a perfect treat for special occasions or anytime you crave a decadent slice.

Ingredients

• 150g plain flour, plus 1 tbsp
• 50g cocoa powder
• 8 eggs, separated
• 200g caster sugar
• 5 eggs, separated (keep the yolks for the custard)
• 200g caster sugar
• 250g walnuts, a couple of handfuls saved for decoration and the rest chopped
• 1 tbsp plain flour
• 1 tbsp potato starch
• 100g double cream
• 100g chocolate, chopped

Instructions

1. Step 1: Take the eggs and butter out of the fridge to warm to room temperature before starting.
2. Step 2: Preheat the oven to 170C (fan 150C, gas mark 3½). Sift the 150g plain flour and 50g cocoa powder together.
3. Step 3: Beat the 8 egg whites until stiff peaks form, then gradually add 200g caster sugar in small batches while continuing to whisk.
4. Step 4: Add the 8 egg yolks one at a time, whisking constantly to combine.
5. Step 5: Gently fold the sifted flour and cocoa mixture into the egg mixture using a spatula until just combined.
6. Step 6: Pour the batter into a 30cm x 22cm shallow baking tin lined with baking parchment. Bake for 35 minutes.
7. Step 7: Let the cake cool for 5 minutes, then remove it from the tin. Re-line the tin for the meringue layer.
8. Step 8: Make the walnut meringue: whisk the 5 egg whites until stiff, gradually adding 200g caster sugar one tablespoon at a time until shiny and stiff.
9. Step 9: Fold in the chopped walnuts (reserve a few for decoration), 1 tbsp plain flour, and 1 tbsp potato starch gently into the meringue.
10. Step 10: Spread the walnut meringue mixture evenly in the prepared tin and bake for 40 minutes. Allow it to cool completely.
11. Step 11: For the chocolate glaze, heat 100g double cream gently over low heat. Remove from heat, add 100g chopped chocolate, and stir until smooth and glossy.
12. Step 12: Slice the cooled chocolate sponge cake horizontally into two layers.
13. Step 13: Place the bottom sponge layer on a serving plate. Top with one layer of walnut meringue and sprinkle some reserved walnuts.
14. Step 14: Add the second walnut meringue layer, then place the top sponge layer over it.
15. Step 15: Pour the chocolate glaze over the top and decorate with the remaining walnuts.
16. Step 16: Refrigerate the finished cake for 1–2 hours before serving to let the flavors meld and the glaze set.

Tips & Variations

• Make sure the eggs are at room temperature for better volume when whisking the whites.
• For extra flavor, toast the walnuts lightly before chopping and folding into the meringue.
• Substitute half the walnuts with hazelnuts or pecans for a different nuttiness.
• Use dark chocolate (70% cocoa) for a richer glaze or milk chocolate for a sweeter finish.

Storage

Store the cake covered in the refrigerator for up to 3 days. To serve, let the cake sit at room temperature for 15 minutes for best flavor and texture. The glaze and meringue hold up well when chilled but avoid freezing as it can affect the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the sponge and meringue layers a day in advance. Wrap them well in cling film and keep at room temperature or in the fridge. Assemble just before serving for the freshest texture.

What is potato starch and can I substitute it?

Potato starch is a fine white flour made from potatoes that helps stabilize the meringue. You can substitute it with an equal amount of cornstarch (cornflour) if unavailable.

Polish Chocolate & Walnut Cake Recipe

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★★★★★

4.7 from 124 reviews

• Author: Luna
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x

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Description

A rich and decadent Polish chocolate and walnut cake featuring layers of moist chocolate sponge, nutty walnut meringue, and a luscious chocolate glaze. This elegant dessert combines fluffy cakes and crunchy meringue with the smoothness of chocolate cream, perfect for special occasions or indulgent treats.

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Ingredients

Scale 1x2x3x

Chocolate Sponge Cake

• 150g plain flour, plus 1 tbsp
• 50g cocoa powder
• 8 eggs, separated
• 200g caster sugar

Walnut Meringue

• 5 egg whites (from separate 5 eggs, yolks reserved for custard)
• 200g caster sugar
• 250g walnuts, a couple of handfuls reserved for decoration, remainder chopped
• 1 tbsp plain flour
• 1 tbsp potato starch

Chocolate Glaze

• 100g double cream
• 100g dark chocolate, chopped

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Instructions

1. Prepare Ingredients: Remove eggs and butter from the refrigerator and allow them to come to room temperature to ensure better mixing and texture in the cake.
2. Make Chocolate Sponge Batter: Preheat the oven to 170°C (fan 150°C) or gas mark 3½. Sift together 150g plain flour and 50g cocoa powder. In a large bowl, beat 8 egg whites until stiff peaks form. Gradually add 200g caster sugar in small batches while continuing to beat. Next, add the 8 egg yolks one by one, whisking constantly to combine. Gently fold in the sifted flour and cocoa mixture using a spatula to preserve the airiness of the batter.
3. Bake Chocolate Sponge: Line a 30cm x 22cm shallow baking tin with parchment paper and pour in the batter, smoothing the top. Bake for 35 minutes until a skewer inserted comes out clean. Remove from oven and cool for 5 minutes before carefully removing the cake from the tin. Re-line the tin for the next layer.
4. Prepare Walnut Meringue: Whisk 5 egg whites until stiff peaks form, gradually adding 200g caster sugar one tablespoon at a time until the meringue is stiff and shiny. Fold in chopped walnuts, 1 tbsp plain flour, and 1 tbsp potato starch gently into the meringue mixture.
5. Bake Walnut Meringue: Spread the meringue mixture evenly into the re-lined baking tin. Bake in the oven for 40 minutes until set and lightly golden. Remove carefully and allow to cool completely.
6. Make Chocolate Glaze: Warm 100g double cream over low heat, then remove from heat. Add 100g chopped dark chocolate to the cream and stir until the mixture is smooth, shiny, and fully combined.
7. Assemble the Cake: Slice the cooled chocolate sponge horizontally into two layers. Place the bottom sponge layer on a serving plate, then add one layer of walnut meringue on top. Sprinkle some reserved whole walnuts over the meringue. Add another walnut meringue layer, followed by the top chocolate sponge layer.
8. Finish with Glaze and Decoration: Pour the chocolate glaze over the top layer of the cake, spreading it evenly. Decorate with the remaining whole walnuts. Refrigerate the cake for 1-2 hours before serving to allow it to set and flavors to meld.

Notes

• Ensure eggs and butter are at room temperature before starting to improve cake texture.
• Be gentle when folding flour and cocoa into egg mixture to keep the batter light and airy.
• Use freshly chopped walnuts for best flavor and texture in the meringue.
• Allow the cake to chill sufficiently before serving for optimal slicing and taste.
• The cake keeps well refrigerated for up to 3 days.

• Prep Time: 30 minutes
• Cook Time: 75 minutes
• Category: Dessert
• Method: Baking
• Cuisine: Polish

Keywords: Polish chocolate cake, walnut meringue cake, chocolate walnut dessert, layered chocolate cake, nut meringue, chocolate glaze cake