Flourless Chocolate Coffee Walnut Cake
Flourless chocolate coffee walnut cake is flavoured with dark chocolate, cocoa powder, coffee powder, ground walnuts and walnut liqueur. This recipe is not a technical bake so suitable for all levels of baker.
Print
Pin
Save
Servings: 10
Calories: 264kcal
Equipment
- 20cm (8") round sandwich cake tin loose bottomed works best
- weighing scales
- measuring spoons
- large mixing bowl
- 2 small bowls one needs to be heat-proof
- small saucepan
- wire rack
Ingredients
- 75 g ground walnuts (see instructions below on how to make ground walnuts)
- 100 g dark chocolate (minimum 70% cocoa solids)
- 100 g unsalted butter (cut into cubes)
- 3 tablespoon walnut liqueur
- 4 large eggs
- 100 g caster sugar
- 2 tablespoon cocoa powder
- 2 tablespoon coffee powder
Instructions
- Preheat the oven to 180C/160CFan/350F. Line the base of the sandwich tin with baking parchment and lightly grease the sides.
- To make ground walnuts, place the nuts into the bowl of a food processor and pulse until the nuts have broken and ground down to the right consistency. Do not over process the nuts or they start to release their oils and turn into a sticky paste.
- Break up the chocolate and place it into a small heat-proof bowl along with the butter.
- Place the bowl over a small saucepan of just boiling water, taking care not to boil the water too high, just enough to warm the base of the bowl and melt the chocolate and butter together. Stir until melted then set aside to cool, then add in the walnut liqueur.
- Now add the eggs and sugar to a mixing bowl and whisk the eggs until they become really thick and have doubled in size. Using a hand held electric whisk this will take around 2 minutes.
- Mix the ground walnuts, cocoa and coffee powder together in a small bowl. Then using the electric whisk on low, spoon the walnut mixture into the eggs a tablespoon at a time, whisking until well combined.
- Now pour the chocolate mixture into the cake batter and continue to whisk until well combined.
- Pour the cake batter into the prepared sandwich tin and place into the hot oven to make for 20-25 minutes.
- The cake is cooked when the cake starts to pull away from the side of the tin and a toothpick inserted into the cake comes out with just a few crumbs attached.
- Remove the tin from the oven and place on a wire rack to cool completely.
- Once the cake is cool, remove from the tin and place on a plate ready to slice and serve.
Notes
Ground walnuts are difficult to find and expensive to buy. I prefer to grind the nuts myself in the food processor, using the pulse button. Don't over process the nuts or they loose too much oil and turn into a paste.
If you don't have walnut liqueur you can substitute with a coffee liqueur and reduce the powdered coffee to 1 tablespoon.
Take time to properly beat the eggs and sugar together, you want the mixture to thicken and become almost mousse-like in consistency.
Allow the cake to cook completely before try to remove the cake from the tin. This is a cake that needs time to set once baked and out of the oven.
Your cake may sink a little once baked and cooled, as there is no gluten in this cake to help the structure to hold once the cake has risen.
Made with ground walnuts, this cake is suitable for coeliacs or anyone following a gluten free diet. Ensure you also check that the chocolate you are using is gluten free too.
Nutrition Facts
Flourless Chocolate Coffee Walnut Cake
Amount Per Serving
Calories 264
Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 9g56%
Trans Fat 0.3g
Polyunsaturated Fat 4g
Monounsaturated Fat 5g
Cholesterol 87mg29%
Sodium 29mg1%
Potassium 184mg5%
Carbohydrates 19g6%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 350IU7%
Vitamin C 0.1mg0%
Calcium 30mg3%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
• Please note that the nutrition information provided above is approximate and meant as a guideline only •
Tried this recipe? We'd love to see your photos!Mention @lostinf00d or tag #lostinfood!
Share on Facebook