Polish Chocolate & Walnut Cake

Instructions

1. 1

   Preheat Oven and Prepare Pan

   5 min

   Set your oven to 170°C (150°C fan) or gas mark 3½ to ensure it's ready for baking. Take a 30 x 22cm shallow baking pan and line it with baking parchment to prevent sticking. In a separate bowl, sift together 150g plain flour and 50g cocoa powder, ensuring there are no lumps, and set this mixture aside for later use.

2. 2

   Whisk Egg Whites and Prepare Batter

   34 min

   In a mixing bowl, beat 5 egg whites until they form stiff peaks, indicating they are well aerated. Gradually add 200g caster sugar, mixing thoroughly until the sugar dissolves completely. Incorporate 3 egg yolks one at a time while continuing to whisk, then gently fold in the reserved flour and cocoa mixture with a spatula, being careful not to deflate the batter. Pour the batter into the prepared tin and bake for about 35 minutes, or until a toothpick inserted in the center comes out clean. Allow it to cool for 5 minutes before removing it from the pan and re-lining the tin for the next layer.

3. 3

   Make Walnut Meringue Layer

   45 min

   For the walnut meringue, whisk the remaining egg whites until they are stiff, then gradually add 200g caster sugar, one tablespoon at a time, creating a glossy and stiff meringue. Carefully fold in 250g finely chopped walnuts, 1 tablespoon plain flour, and 1 tablespoon potato starch to maintain the meringue's volume. Spread this walnut mixture evenly into the re-lined baking tin and bake for an additional 40 minutes, until the meringue is firm and lightly golden.

4. 4

   Prepare Chocolate Glaze

   11 min

   In a small saucepan, gently heat 100g double cream over low heat, being careful not to let it boil. Once the cream is warm, remove the pan from the heat and stir in 100g chocolate chips, mixing until the chocolate is completely melted and the mixture is smooth and glossy. This glaze will add a rich finish to your cake.

5. 5

   Assemble and Chill Cake

   15 min

   Once the chocolate sponge and walnut meringue have cooled completely, carefully slice each into two equal layers. Start by placing one layer of walnut meringue on top of the first sponge layer, then sprinkle with reserved walnuts for added texture. Add another layer of meringue, followed by the second sponge layer on top. Drizzle the chocolate glaze generously over the assembled cake and decorate with additional walnuts. To set everything nicely, refrigerate the cake for 1-2 hours before serving, allowing the flavors to meld together.