chocolate gluten free walnut cake milk chocolate icing

A PFP (Perfect for Passover) Cake with a Story.

For years my husband Danny spoke of his late mother Talia’s chocolate cake being the best in the world. I was like ‘yeh yeh yeh, everyone thinks their mother’s cake is the best’ and had never seen the recipe nor could I recall ever tasting it. One day I asked my sister- in- law Kathy about it and finally tried making it. I tasted it and said ‘ah, yes, now I understand!’

This is an exceptional cake – flourless and rich, with the most fabulous milk chocolate icing that you want to dive right into. Note that the icing recipe method in the book, Now for Something Sweet, is incorrect – if you continue to whisk the icing it will not get thicker but will actually start to separate.  The correct version is below – it is better to fold in the chocolate and brandy and refrigerate the icing until it is thick enough to spread.

 

NOTE: This icing contain raw eggs. Always use the freshest eggs for recipes with raw eggs. If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.

chocolate gluten free walnut cake milk chocolate icing
Double Chocolate Walnut Cake
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Servings
12
Servings
12
chocolate gluten free walnut cake milk chocolate icing
Double Chocolate Walnut Cake
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
12
Servings
12
Ingredients
CAKE
ICING
Servings:
Units:
Instructions
  1. Grease a 26 cm springform cake tin. Preheat the oven to 160℃ (320 ℉).
  2. Melt the chocolate and butter together and set aside.
  3. Grind the walnuts in the food processor until finely ground but not overprocessed.
  4. In the mixmaster, whisk the egg whites with the salt until white and foamy. While continuing to whisk, gradually add the sugar and continue until soft peaks form.
  5. While still whisking, add the egg yolks one at a time.
  6. Add the ground walnuts and the melted chocolate mixture and fold in gently by hand.
  7. Pour into the prepared tin and bake for 45 minutes or until a skewer inserted in the centre comes out clean.
  8. It will sink and crack as it cools - don't worry!
  9. Allow to cool completely before removing the cake from the tin and icing it.
  10. To make the icing, melt the chocolate and butter together and set aside to cool slightly.
  11. In a medium bowl, whisk the egg whites with the sugar until stiff peaks form. While continuing to whisk, add the egg yolks to the whites, one at a time. Fold in the brandy and the melted chocolate mixture until combined and smooth.
  12. Refrigerate the mixture until thickened and spreadable, about 30 minutes. Spread the icing over the top and side of the cake. Serve immediately.
  13. Store leftovers in an airtight container in the refrigerator (the icing contains raw egg).
Recipe Notes

NOTE: This icing contain raw eggs. Always use the freshest eggs for recipes with raw eggs. If you are at increased risk of the effects of salmonella poisoning, and for food to be served to children, the elderly or pregnant women, please consult your medical professional before eating. It is recommended that any dish containing raw eggs be stored in the fridge below 5°C (41°F) and consumed within 24 hours.

This is a fabulous cake for Passover and for those who follow a gluten free diet.

And please make sure you use the freshest walnuts possible.

Check out our complete Passover Roundup for 2021.

 

 

 

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This Lemon Tart is gorgeous and glossy and is a great one to make right now, while lemons are at their peak. And even better If you're lucky enough to have your own lemon tree (or know someone who does).

This cracker of a recipe comes from Melbourne kosher caterer @naomialthaus. One of the greatest challenges if you keep kosher (and therefore don’t mix dairy foods with meat) is making desserts that can be eaten with a ‘meat’ meal. Just as an example, if you make roast beef for your main course, your desserts can’t be made with butter or cream or cheese. It’s quite a challenge! So, when Naomi gave us this recipe some years ago, we were excited to share it. The beauty of the filling is that it is already dairy free, and Naomi makes her pastry with margarine instead of butter and it works really well. We will always go back to butter but we’ve tried it with marg (we used Nuttelex) and it was pretty great!

The recipe is in our second book The Feast Goes On, and it is a winner. Those of us who do not keep kosher will continue to make the pastry using butter, and for those who do, margarine is a great option.

Time to get juicing! 
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This Carrot Soup with Coconut and Harissa has long been one of our favourites. Glamorous enough for a dinner party and fast enough for a midweek meal. Find the full recipe below and click the link in our bio for our roundup of all our favourite soup recipes. Remember you can also save any of our recipes by hitting the bookmark icon on the bottom right corner of your screen! 

​Ingredients
2 tablespoons coconut or olive oil
1 onion finely chopped
2 cloves garlic crushed
700 g carrots peeled and sliced (1 1/2 lbs)
1 litre vegetable stock (4 cups)
6 cloves
1 1/2 - 2 teaspoons harissa
250 ml coconut milk (1 cup)
sea salt to taste
toasted shaved coconut for garnish
1 1/2 - 2 teaspoons harissa

Servings:
6

Instructions
Heat the oil in a large saucepan over medium heat. Add the onion and cook for 15 minutes until softened.

Add the garlic and cook for a minute.

Add the carrots and toss through and then add the stock and cloves, bringing it to the boil.

Lower the heat, partially cover the pan and cook for 25 minutes or until the carrots are tender. Remove the cloves.

Puree the soup with a stick blender (or blender).

Return the soup to the pan and whisk in the harissa and then the coconut milk. Bring the soup to a simmer and cook for 10 minutes.

Season to taste with salt and harissa. Sprinkle with toasted coconut to serve.
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