Flourless Walnut Cake
User Reviews
4
3 reviews
Good
Flourless Walnut Cake
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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
- 4 ounces walnut raw, shelled
- 3 tablespoons breadcrumbs fine
- 3 egg at room temperature, large
- ½ cup sugar
- 4 tablespoons bittersweet chocolate grated
- ¼ cup butter at room temperature
- 1 tablespoon coffee strong brewed or espresso
For serving:
- walnut halves additional
- confectioners sugar
- Whipped Cream
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
Show Details
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%)
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% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4
3 reviews
Good
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