Polish chocolate & walnut cake

Name: Polish chocolate & walnut cake
Yield: 4 servings
Cuisine: Polish
Ingredients: 150g Plain Flour; 50g Coco Sugar; 8 Egg; 200g Caster Sugar; 5 Egg White; 200g Caster Sugar; 250g Walnuts; 1 tablespoon Plain Flour; 1 tablespoon Potato Starch; 100g Double Cream; 100g Chocolate Chips

total: 0 min
effort: Easy
serves: 4
ratings: New

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Ingredients

Serves 4

Plain Flour150 g
Coco Sugar50 g
Egg8
Caster Sugar200 g
Egg White5
Caster Sugar200 g
Walnuts250 g
Plain Flour1 tbsp
Potato Starch1 tbsp
Double Cream100 g
Chocolate Chips100 g

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

4 steps · 0 min

1
Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment. Sift the flour and mix it with cocoa, then set aside. Beat the egg whites until stiff, then add the sugar to them in small batches. Add the egg yolks, one by one, whisking constantly. Tip in the flour mixture and gently fold everything together with a spatula. Pour the prepared batter into the lined tin and bake for 35 mins. Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
2
To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time. When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and startch. Spread the mixture into the re-lined tin and cook for 40 mins on the same heat. Remove from the oven and leave to cool.
3
For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.

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