A decadent cake with a buttery pastry crust and a 'sponge cake-like' genoise chocolate walnut filling.

Chocolate Walnut Cake

Pastry Crust:
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

 

Genoise Filling:
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

1. 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.
2. 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 at 350°F (175°C) 15 minutes or until bottom is set, but still pale; cool.
3. On baking sheet, toast walnuts about 8 to 10 minutes or until fragrant and lightly golden; cool. Finely chop walnuts.
4. 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.
5. Bake 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.