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
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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
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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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