This roasted walnut and dark chocolate cake is not for the weak hearted. It’s a flourless cake and is moist and fudgy and is rich in flavours!
There are many versions of this cake and I read a while ago that it originated from the island of Capri, off the Amalfi Coast of Campania Italy.
Some use grounded almonds or hazelnuts instead of walnuts, and others use dark rum instead of marsala – a fortified wine matured with a small amount of egg yolk. I love using roasted walnuts and marsala, which I use in a lot Italian sweets. The aroma and flavour of this wine is the best.
You can make one cake in a 22cm round springform tin out of the recipe provided if you would prefer! See below on how easy it is to make these cakes.
15 minPrep Time
20 minCook Time
35 minTotal Time
150g Walnuts, roasted
100g Dark Chocolate(Couverture)
50g Dark Cocoa powder (Dutch)
125g Butter, unsalted, softened room temp
125g Castor Sugar
2 -3 or 180g Eggs
Pure Icing Sugar for dusting
- Roast walnuts in 160c oven for 10-12mins, until golden brown. Allow to cool completely.
- Preheat oven to 160c.
- Lightly spray 7 to 8 round tin moulds with Canola oil spray (I use 2 x 5 mould texan muffin tin).
- Finely chop the cooled walnuts and chocolate in food processor, and then add the cocoa powder and process for 2 mins. Tip out into a bowl.
- Mix the butter and sugar in the food processor until light and creamy (runny consistency).
- Add eggs one at a time, mixing well after each addition.
- Pour mixture into the walnut/choc bowl and add the Marsala. Stir to unsure all mixed through completely.
- Spoon 80grs of the mixture into the moulds or fill each mould 2/3rd full.
- Bake for 20mins
- Then rotate trays and bake for further 5 to 10mins. It is cooked when the cake is spongy to touch and has some resistance.
- Take out and let sit in mould for 5mins. Then take out and allow to cool completely on cooling rack.