Chocolate Walnut Cake
An elegant cake with a buttery pastry crust and a genoise chocolate walnut filling.
3/4 cup cold butter, cut into cubes
2 1/2 cups cake and pastry flour
1 large lightly beaten egg
1/2 cup granulated sugar
1/4 teaspoon salt
1 cup California Walnuts halves or pieces
4 large eggs, lightly beaten
3/4 cup granulated sugar
1/2 cup melted butter
1 cup cake and pastry flour
8 ounce squares semi-sweet chocolate (8 squares), finely chopped
Powdered sugar for sprinkling
- In medium bowl, cut butter into flour using pastry blender or two knives until mixture looks like fine crumbs with a few larger pieces. In small bowl, combine egg, sugar and salt; stir into flour mixture. Press lightly into a disk shape; chill 1 to 2 hours.
- On lightly floured surface, roll out dough into a 15-inch circle 1/4-inch thick. Roll dough onto rolling pan and drape slowly into a 12-inch flan pan with removable bottom. Press dough gently against sides, trimming to fit. Prick bottom of pastry with fork. Chill 1 hour before baking. Bake in a preheated oven at 350°F (175°C) 15 minutes or until bottom is set, but still pale; cool.
- On baking sheet, toast walnuts about 8 to 10 minutes or until fragrant and lightly golden; cool. Finely chop walnuts.
- In double boiler, whisk eggs and sugar together. Heat over, not in, boiling water until they are lukewarm, about 85°F (30°C). Remove from heat and beat with electric mixer about 4 to 5 minutes until light and fluffy. By hand, gently mix in butter and flour. Stir in chocolate until melted; fold in walnuts. Do not overmix. Pour into pre-baked crust.
- Bake in a preheated oven at 350°F (175°C) 20 to 25 minutes or until wooden pick inserted into center of cake comes out clean. Sprinkle with icing (powder) sugar.
Makes 12 servings.
Recipe provided courtesy of California Walnuts.