Chocolate and walnut cake

Name: Chocolate and walnut cake
Ingredients: 200 g milk chocolate; 100 g butter; 4 eggs; 100 g sugar; 50 g flour; 100 g walnuts; 5 ml oil

Dessert - Chocolate and walnut cake by Alida K. - Recipia

Chocolate and walnut cake stays moist in the middle after 20-25 minutes in the oven, with a baked surface and set edges. Milk chocolate and butter make the batter dense, while the roughly chopped walnuts stay in pieces throughout. I use plain milk chocolate, because a whipped cream filling changes the mixture. Preparation: 15 minutes. Cooking: 25-30 minutes. Total time: 40-45 minutes. Servings: 8. Approximately 420 kcal and 7 g protein per serving.

Ingredients

200 g milk chocolate
100 g butter
4 eggs
100 g sugar
50 g flour
100 g walnuts
5 ml oil

Preparation

1. Melt the chocolate and butter in a bain-marie, stirring for about 5 minutes, until smooth. 2. Grease the pan with 5 ml of oil and dust it with 1 tablespoon of the measured flour. 3. Beat the eggs with the sugar, then mix in the remaining flour. 4. Add the melted chocolate and the walnuts, chopped into large pieces. Mix well. 5. Pour the mixture into the pan and bake in an oven preheated to 180°C for 20-25 minutes, until the edges are set and the middle is still moist.

Notes

The slices go well with black tea. Stored in a closed container in the fridge, it keeps for up to 3 days; the butter firms up the middle when cold, so take a portion out a little before serving. The walnuts should smell fresh, with no hint of old oil, which can leave a bitter taste. If the edges start to brown before 20 minutes, check the cake then, since pans and ovens heat differently. You can replace the walnuts with the same amount of hazelnuts, coarsely chopped. Contains gluten, dairy, eggs and nuts.