Polish Chocolate & Walnut Cake Recipe

Introduction

This Polish chocolate and walnut cake is a delightful combination of rich chocolate sponge, crunchy walnut meringue, and a glossy chocolate glaze. Its layered texture and flavors make it a perfect dessert for special occasions or whenever you crave a decadent treat.

Ingredients

• 150g plain flour, plus 1 tbsp
• 50g cocoa powder
• 8 eggs, separated
• 200g caster sugar
• 5 eggs, separated (keep the yolks for the custard)
• 200g caster sugar
• 250g walnuts (a couple of handfuls saved for decoration, the rest chopped)
• 1 tbsp plain flour
• 1 tbsp potato starch
• 100g double cream
• 100g chocolate, chopped

Instructions

1. Step 1: Remove the eggs and butter from the fridge to allow them to come to room temperature before beginning.
2. Step 2: Preheat the oven to 170°C (fan 150°C, gas mark 3½). Sift the 150g plain flour and cocoa powder together.
3. Step 3: Beat the 8 egg whites until stiff peaks form. Gradually add 200g caster sugar in small batches while continuing to whisk.
4. Step 4: Add the 8 egg yolks one at a time to the mixture, whisking constantly. Then gently fold in the sifted flour and cocoa with a spatula.
5. Step 5: Pour the batter into a 30cm x 22cm shallow baking tin lined with baking parchment. Bake for 35 minutes.
6. Step 6: Let the cake cool for 5 minutes, then remove it from the tin and re-line the tin for the next layer.
7. Step 7: To make the walnut meringue, whisk the 5 egg whites until stiff. Gradually add the second 200g caster sugar, one tablespoon at a time, until shiny and stiff.
8. Step 8: Fold in the chopped walnuts, 1 tbsp plain flour, and 1 tbsp potato starch gently.
9. Step 9: Spread the meringue mixture evenly into the baking tin. Bake for 40 minutes, then carefully remove and let it cool completely.
10. Step 10: For the chocolate glaze, heat the double cream over low heat until just warm. Remove from heat and stir in the chopped chocolate until melted and smooth.
11. Step 11: Slice the cooled chocolate sponge cake horizontally into two layers.
12. Step 12: Place the bottom sponge layer back into the tin. Top it with a layer of walnut meringue, then sprinkle some reserved walnuts over it.
13. Step 13: Add another walnut meringue layer, then place the top sponge layer on the cake.
14. Step 14: Pour the chocolate glaze evenly over the top of the cake and decorate with the remaining walnuts.
15. Step 15: Refrigerate the finished cake for 1 to 2 hours before serving to allow the flavors to meld.

Tips & Variations

• Ensure eggs are at room temperature to achieve maximum volume in your meringues and sponge.
• For extra flavor, lightly toast the walnuts before chopping.
• If you prefer a less sweet glaze, reduce the amount of sugar in the meringue slightly and balance with a more bittersweet chocolate.

Storage

Store the cake covered in the refrigerator for up to 3 days. Before serving, let it sit at room temperature for 15 minutes to soften. Leftovers can be gently reheated in a microwave on low power for 20 seconds if desired, but it is best enjoyed chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of chocolate for the glaze?

Yes, you can use milk, dark, or bittersweet chocolate based on your preference. Dark chocolate pairs well with the walnuts and cocoa flavors.

How do I prevent the meringue from weeping or cracking?

Be sure to whisk the egg whites until stiff and add the sugar gradually. Baking the meringue at a moderate temperature and allowing it to cool slowly helps maintain its texture and prevents cracking.

Polish Chocolate & Walnut Cake Recipe

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★★★★★

4.7 from 146 reviews

This Polish Chocolate & Walnut Cake is a luscious layered dessert featuring a rich chocolate sponge, crunchy walnut meringue, and a glossy chocolate glaze. The cake combines airy textures with nutty flavors, finished with a creamy chocolate topping and walnut decorations, perfect for special occasions or indulgent treats.

• Author: Bella
• Prep Time: 25 minutes
• Cook Time: 75 minutes
• Total Time: 2 hours 10 minutes
• Yield: 10–12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Polish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Batter

• 150g plain flour, plus 1 tbsp
• 50g cocoa powder
• 8 eggs, separated
• 200g caster sugar

Meringue

• 5 egg whites, separated (use yolks for custard if desired)
• 200g caster sugar
• 250g walnuts, a couple handfuls reserved for decoration, rest finely chopped
• 1 tbsp plain flour
• 1 tbsp potato starch

Chocolate Glaze

• 100g double cream
• 100g chopped chocolate

Instructions

1. Prepare Ingredients: Remove eggs and butter from the fridge to bring them to room temperature for better mixing and volume.
2. Make Chocolate Sponge Cake: Preheat the oven to 170°C (fan 150°C) or gas mark 3½. Sift together 150g plain flour and 50g cocoa powder. Whisk 8 egg whites until stiff peaks form, gradually adding 200g caster sugar. Once glossy and thick, add the egg yolks one at a time, whisking constantly. Gently fold the sifted flour and cocoa mixture into the egg mixture using a spatula. Pour the batter evenly into a lined 30cm x 22cm shallow baking tin and bake for 35 minutes. After baking, cool for 5 minutes, remove from the tin, then re-line the tin for layering.
3. Prepare Walnut Meringue: Whisk 5 egg whites until stiff peaks form, gradually adding 200g caster sugar one tablespoon at a time until shiny and firm. Gently fold in the finely chopped walnuts along with 1 tbsp plain flour and 1 tbsp potato starch. Spread this mixture evenly into the lined tin and bake for 40 minutes. Remove from oven and allow to cool completely.
4. Make Chocolate Glaze: Heat 100g double cream gently over low heat until just simmering. Remove from heat, add 100g chopped chocolate, and stir until smooth, glossy, and uniform.
5. Assemble Cake: Carefully slice the cooled chocolate sponge horizontally into two layers. Place the bottom sponge layer on the serving plates, spread half of the walnut meringue on top, sprinkle some reserved walnut halves for crunch. Add another layer of walnut meringue and then the top chocolate sponge layer. Pour the chocolate glaze over the top layer evenly and decorate with reserved walnut halves.
6. Chill Before Serving: Refrigerate the assembled cake for 1 to 2 hours to set the glaze and enhance flavors before serving.

Notes

• Ensure eggs are at room temperature before whisking for better volume and texture.
• When folding the flour mixture, be gentle to maintain the aeration in the batter.
• Reserve some walnuts for decoration to add visual and textural contrast.
• Careful slicing of the sponge will help achieve even cake layers.
• This cake is best served chilled after resting in the fridge for optimal flavor and consistency.

Keywords: Polish chocolate walnut cake, chocolate sponge cake, walnut meringue, layered cake, chocolate glaze, nutty dessert, European cake