PolishDessert
Polish chocolate & walnut cake
This layered cake features a chocolate sponge base and a crisp, nutty walnut meringue. You'll bake the sponge first, then the meringue, before assembling them with a simple chocolate glaze. The meringue gets its texture from whisked egg whites and finely chopped walnuts, while the sponge offers a deep cocoa note. Once assembled and glazed, a chill in the fridge helps everything set up nicely before slicing.
41 minServes 4
Method
4 steps · 41 min total
- 01
Prepare Chocolate Sponge
Start by preheating your oven to 170°C/150°C fan/gas 3½. Line a 30 x 22cm shallow baking tin with parchment paper. Sift the flour and cocoa together, then set that aside. In a separate bowl, whisk the egg whites until they hold stiff peaks, then gradually add the sugar in small batches. Incorporate the egg yolks one by one, whisking continuously. Gently fold in the flour and cocoa mixture with a spatula until just combined. Pour the batter into the lined tin and bake for 35 minutes. Let it cool for 5 minutes in the tin, then remove the cake, re-line the tin with fresh parchment, and set the sponge aside.
