Flourless Walnut Cake

Name: Flourless Walnut Cake
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 8 servings
Ingredients: 4 ounces raw, shelled walnuts; 3 tablespoons fine breadcrumbs; 3 large eggs; ½ cup sugar; 4 tablespoons bittersweet chocolate; ¼ cup butter; 1 tablespoon strong brewed coffee or espresso; Additional walnut halves, confectioner’s sugar, and whipped cream

User Reviews

4.0

3 reviews

Good

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
8 servings
Calories
274 kcal
Course
Dessert
Cuisine
European

Flourless Walnut Cake

Iris Warren

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My Flourless Walnut Cake is a 7-ingredient treat flavored with chocolate and coffee that is delightfully different!

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Ingredients

Servings

4 ounces raw, shelled walnuts
3 tablespoons fine breadcrumbs
3 large eggs at room temperature
½ cup sugar
4 tablespoons bittersweet chocolate grated
¼ cup butter at room temperature
1 tablespoon strong brewed coffee or espresso

For serving:

Additional walnut halves, confectioner’s sugar, and whipped cream

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Instructions

Preheat the oven to 350 degrees.
Generously grease an 8-inch cake pan and line with parchment paper. Also grease the parchment paper.
Grind the walnuts and breadcrumbs together in a food processor. The walnuts should be quite fine, but don’t process too long or they’ll lose texture and become oily.
Separate the egg whites and yolks. In the top of a double boiler, over simmering water, whisk the yolks and sugar together until they have tripled in volume and become thick and very pale yellow.
Take the yolks off the heat and stir in the nut mixture and chocolate.
Beat in the butter a tablespoon at a time until completely incorporated.
Stir in the coffee or espresso.
Whisk the egg white to stiff peaks.
Stir a small amount of the beaten whites into the batter to loosen it.
Add the batter to the remaining egg whites and gently fold it in.
Pour the batter into the prepared cake pan.
Bake until a tester inserted in the center comes out clean, approximately 35 minutes. Note – the cake will pull away from the sides of the pan during baking.
Remove the cake from the oven and let cool completely on a wire rack before transferring to the serving plate.
Decorate with sifted confectioner’s sugar and additional walnuts, if desired. Serve with whipped, sweetened cream.

Notes

I like a simple topping of sifted confectioner’s sugar and toasted walnut halves along with a dollop of sweetened whipped cream on the side. It's also nice with vanilla ice cream, or a drizzle of warm caramel sauce.
The completely cooled cake can be stored wrapped in plastic wrap or in a reusable airtight container. Keep it in the fridge for up to a week or in the freezer for up to two months.
To serve from frozen, allow the cake to thaw out in the fridge for at least 24 hours before serving. I find that this cake is best served at room temperature and that you should only add your garnishes a few minutes before serving.

Nutrition Information

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Serving 1 Calories 274kcal (14%) Carbohydrates 21g (7%) Protein 5g (10%) Fat 20g (31%) Saturated Fat 7g (35%) Polyunsaturated Fat 7g Monounsaturated Fat 4g Trans Fat 0.2g Cholesterol 77mg (26%) Sodium 98mg (4%) Potassium 138mg (4%) Fiber 2g (8%) Sugar 16g (32%) Vitamin A 273IU (5%) Vitamin C 0.2mg (0%) Calcium 36mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 8servings

Amount Per Serving

Calories 274 kcal

% Daily Value*

Serving	1
Calories	274kcal	14%
Carbohydrates	21g	7%
Protein	5g	10%
Fat	20g	31%
Saturated Fat	7g	35%
Polyunsaturated Fat	7g	41%
Monounsaturated Fat	4g	20%
Trans Fat	0.2g	10%
Cholesterol	77mg	26%
Sodium	98mg	4%
Potassium	138mg	3%
Fiber	2g	8%
Sugar	16g	32%
Vitamin A	273IU	5%
Vitamin C	0.2mg	0%
Calcium	36mg	4%
Iron	1mg	6%