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Prep 20 mins
Cook 40 mins
This cake is just a little bit more work, but worth every bit of it. The little more work I refer to, is separating the eggs, which, when I think about it, is hardly worth mentioning. Again the trusty processor, makes preparation time just minutes. There is no baking powder in this recipe. The stiffly beaten egg whites will raise the cake.
- 6 egg yolks, at room temperature
- 1 cup sugar
- 1 teaspoon vanilla
- 1 1⁄2 cups walnuts or 1 1⁄2 cups pecans
- 1⁄4 cup vanilla wafer crumbs
- 1⁄3 cup butter, melted
- 1 cup semi-sweet chocolate chips, melted
- 6 egg whites, at room temperature
- 1⁄4 cup sugar
CHOCOLATE BUTTERCREAM FROSTING
- 1⁄2 cup butter, at room temperature
- 2⁄3 cup semi- sweet chocolate chips, melted
- 1 teaspoon vanilla
- In the bowl of a food processor, place the egg yolks, 1 cup sugar, vanilla, walnuts, wafer crumbs, melted butter and melted semisweet chocolate chips and blend until nuts are finely chopped.
- In the large bowl of an electric mixer, beat whites until foamy. Continue beating, gradually adding the ¼ cup sugar, until whites are stiff and glossy.
- Fold whites (SEE NOTE) into chocolate mixture, until blended. Pour batter into a 10 inch buttered springform pan, and bake in a 350°F oven for 40 minutes, or until a cake tester, inserted in center, comes out clean. Allow to cool in pan. When cool, frost top with Chocolate Buttercream Frosting, allowing some of the frosting to dribble down the sides. Cut into wedges to serve. Serves 10.
- FOR THE CHOCOLATE BUTTERCREAM FROSTING: Stir softened butter into melted chocolate chips until blended. Stir in the vanilla. Will frost 1 10 inch single layer.
- NOTE: To facilitate folding whites into chocolate, follow this procedure. First place ¼ the whites into the chocolate mixture to lighten it a bit. Then on the lowest speed of an electric mixer, gradually beat the chocolate into the whites. It’s a bit unorthodox, but it works.
- Easiest & Best! Coffee Cakes and Quick Breads.