Polish Chocolate & Walnut Cake Recipe
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.
- 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
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
- Prepare Ingredients: Remove eggs and butter from the fridge to bring them to room temperature for better mixing and volume.
- 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.
- 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.
- 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.
- 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.
- 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
