Saturday, May 1, 2010

Chef Chuck's Walnut Cake


Torta di Noci

A spongy light texture that makes this walnut cake one to enjoy. Combined with a chocolaty smooth creamy butter cream icing. A perfect combination to please any sweet palate.

Walnut Cake
6 eggs
1 cup sugar
1 1/2 teaspoons vanilla
1 cup flour
1 teaspoon baking powder
pinch of salt
4 tablespoons water
1/2 cup walnuts, finely chopped
walnuts, chopped for topping


Eggs should be room temperature, then separate. Beat egg yolks and sugar on medium speed for 7 minutes. Add vanilla, flour, baking powder and salt. In another bowl beat egg whites till stiff peaks form. Fold in some of the egg whites then 1 tablespoon water and alternate till whites and water are gone. Fold in walnuts. Grease 2 round pans and bake at 350 degrees for 20 minutes or until toothpick comes out clean.


Chocolate Butter Cream Icing


1/2 cup butter, softened
2 cups confectioners sugar
3 tablespoons cocoa
1 teaspoon vanilla
2 tablespoons heavy cream
3 tablespoons milk


Combine all ingredients, when cake is completely cooled ice, top with nuts. Wrap and refrigerate.

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