We bite off a piece of a cake and suddenly the world of textures and tastes opens. Chocolate, here comes walnut and meet the crusty, sweet meringue. The happiest moments of our days. As we consume the cake these feelings escort us. Then we finish this journey with nice cup of tea. Let’s eat sweet and talk sweet with this beautiful Chocolate Meringue Walnut Cake Recipe.
Ingredients:
- Dough
- 4 egg yolks (whites will also be used)
- 3/4 cup sugar
- 4 ounce soft butter
- 1 cup flour
- 1 tsp baking powder
- 4 egg whites
- 3/4 cup sugar
- 14 ounce walnuts
- 6 ounce bittersweet baking chocolate
- 3/4 cup heavy whipping cream
- 2 tbs melted butter
Filling
Icing
Directions:
Whisk the egg yolks, butter and sugar well.
Add flour, baking powder and mix them until dough is obtained. If the dough is too sticky and too soft you can add a little flour. Avoid stiffing the dough. Divide the dough into three pieces so that one must be a little bigger then the rest. Cover them with plastic wrap and leave to rest in fridge for 30 mins.
Before starting to beat egg whites for meringue, make sure that your bowl and whisk or mixer beaters are completely dry. Beat egg whites until firm peaks are formed. Gradually add sugar and keep on beating.
If you turn your bowl (not upside down :)) and the mass prepared stays there, then you are done. Crush walnuts lightly. You can chop them if you want, but do not grind them. Mix ready beaten eggs and walnuts carefully.
Preheat the oven to 350 degrees. Use approximately 9×13 inch cake pan or other size but preserve the ratio. Place the parchment paper into the pan. Take rested dough balls from fridge. Start rolling out with the smallest dough ball and place it into the pan.
While rolling, dough may be cut into smaller pieces and stitched back in the pan like a puzzle. Spread half of the meringue-walnut mix onto the stitched dough.
Go over the same procedure with the next small dough ball. Stitch the pieces together on top of spread meringue. Again, spread the other half of meringue and cover it with rolled out dough. Cook the cake approximately 40 mins or until golden.
Cut the chocolate into small pieces. It helps melt them quicker.
Add butter to heavy whipping cream and bring it to boil. Pour the hot whipping cream onto chocolate. Whisk the content for a while to obtain homogeneous mixture.
Remove the parchment paper when baked cake is cooled down. Pour the warm chocolate on top of the cake and refrigerate for about 2 hours. Enjoy!
What an extraordinary cake!
I’m wondering is it crunchy like a biscuit or is it soft like an ordinary cake ?
(Welcome back.! At last, my favorite food blogger is here again.)
My dear Stella, it is so nice to see you, too! We are venturing off to make this blog a family blog. My brother and his wife are going to be contributing and maintaining the site from now on. As you’ve probably noticed all of the latest recipes belong to them. We just hate to see our work to go in vain, so, decided to keep things up a bit. How have you been?
This cake is mix of soft and crunchy. But on the more crunchier side. I love it very, very much!!!
Thank you very much for your answer.
I have been fine but I have missed your recipes.
I did not realize immediately that someone else and not you has restarted the site but it’s okay because I am sure that I will like (and cook of course) the new recipes.
And I ‘ll always admire the photos.
Thank you for your recipe. The cake was delicious. However, I found that I needed to add about twice as much flour for the dough not to be sticky. Are you sure that your measurement was correct?
I noticed that too. Unfortunately the dough was too sticky to spread on the pan, so the cake turned into a disaster, a tasteful one though!
Hi Muriel, I hope you are doing fine. Here is the problem with flour and it’s consistency. It is actually very different from brand to brand and country to country. Sometimes you may need to add twice as much to come to a consistency needed. Sometimes what is suggested in the recipe is way too much. I try to remake the pastries with different flours to see if there is a significant difference. I will put a note on this recipe to avoid others to have a problem with it, too. Thank you very much for your feedback.