Chocolate & Walnut Cake for the Remoska

  • Difficulty level : Easy
  • Type : Breakfast
  • Cuisine : French

Made in a Remoska

Ingredients

  • 75g dark chocolate 
  • 2 tbsp water 
  • 125g icing sugar 
  • 125g unsalted butter 
  • 3 eggs separated
  • 125g walnuts or hazelnuts roughly chopped
  • 50g plain flour 
  • 15g yeast dissolved in 1 tbsp warm water 
  • pinch of salt 

Method

  1. Melt chocolate in two tablespoons of water over low heat (or in microwave) and cool.
  2. Cream together sugar and butter, add yolks, chopped nuts, chocolate and plain flour. Finally fold in stiffly beaten egg whites, pinch of salt and yeast dissolved in one tablespoon of warm water.
  3. Pour mixture into buttered and floured 20cm (8") springform cake tin stand in the Remoska lined with Magic Non-stick Liner to prevent tin scratching the base and bake for approx 35 minutes.
  4. Allow to cool, transfer onto a platter and dust with icing sugar. May also be decorated with whipped cream.

By | 12 April 2018