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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
