Italian Chocolate Walnut Cake (Flourless)

Recipe by FlemishMinx
READY IN: 55mins
YIELD: 1 cake
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pre-heat oven to 180°C.
  • Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
  • Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
  • Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
  • In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
  • Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
  • Coarsely chop the remaining walnuts.
  • Stir the ground walnuts and walnut pieces into the egg mixture.
  • Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
  • Pour the mixture into the prepared pan.
  • Bake 40 minutes or until the top of the cake is dry.
  • Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
  • When the cake is cooled, remove from the oven.
  • Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.
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