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Swiss chocolate & walnut cake


Serves: 12
timePrep time: 25 mins
timeTotal time:
Swiss chocolate & walnut cake
Recipe photograph by Martin Poole

Swiss chocolate & walnut cake

A deliciously nutty Swiss-inspired bake to enjoy with a cuppa

Serves: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
433Kcal
Fat
35gr
Saturates
14gr
Carbs
25gr
Sugars
20gr
Fibre
2gr
Protein
7gr
Salt
0.7gr

Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes
Debbie Major

Debbie Major

Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!
See more of Debbie Major’s recipes

Ingredients

  • 100g dark chocolate, broken into squares (we used Lindt 70%)
  • 275g walnut halves
  • 75g plain flour
  • 1½ tsp baking powder
  • 1⁄4 tsp fine sea salt
  • 225g soft butter
  • 150g golden caster sugar
  • 2 tsp vanilla bean paste or extract
  • 3 medium eggs
  • 40g milk chocolate, broken into squares, to drizzle (optional)

Step by step

Get ahead
Keeps for about a week in an airtight container, and freezes well.
  1. Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of a 23cm round cake tin with baking paper.
  2. Put the dark chocolate pieces into a heatproof bowl and rest over a small pan of barely simmering water. Leave until melted then leave to cool slightly.
  3. Put 225g of the walnut halves into a food processor and whiz briefly until finely chopped. Add the plain flour, baking powder and salt and whiz briefly once more until finely ground.
  4. Cream the butter and sugar together in a large mixing bowl for 5 minutes until light and fluffy. Beat in the vanilla then add the eggs one at a time, adding 1 tablespoon of the walnut and flour mixture with the second and third eggs.
  5. Fold in half the remaining nut and flour mixture, then the cooled melted chocolate, followed by the remaining nut and flour mixture.
  6. Spoon the mixture into the prepared tin and level the surface, then arrange the remaining walnut halves on the top in concentric circles, working from the outer edge towards the centre. Bake for 45-55 minutes (cover loosely with a double thickness of foil once it is nicely browned) until a skewer pushed into the centre of the cake comes out slightly sticky (as for a brownie).
  7. Leave the cake to cool completely in the tin, then unmould from the tin and transfer to a cooling rack.
  8. For the drizzle, if using, melt the milk chocolate as before, then use a teaspoon to drizzle over the cake. Let it set before slicing to serve.
    Tip
    Make it gluten free
    Use GF flour and baking powder, adding ½ tsp xanthan gum with the nut and flour mixture, plus 3 tbsp milk to loosen the batter.

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