Indulge in the rich, comforting embrace of this traditional Polish Chocolate & Walnut Cake. This dessert is a true testament to the simple elegance of European baking, delivering an intensely chocolatey experience balanced by the earthy crunch of walnuts. Each slice reveals a perfectly textured crumb that is wonderfully soft, moist, and almost fudgy, making it an irresistible treat for any chocolate lover. With minimal, high-quality ingredients, this cake achieves an amazing depth of flavor and a comforting aroma that fills the kitchen as it bakes. It’s a versatile cake, perfect for enjoying with a strong cup of coffee, as a delightful ending to a family meal, or simply whenever you crave a moment of pure, unadulterated bliss.
Detailed Ingredients
For the Cake:
- 200 g (about 7 oz) good quality dark chocolate (at least 70% cocoa solids), chopped
- 200 g (about ¾ cup + 1 tablespoon) unsalted butter
- 4 large eggs, at room temperature
- 200 g (about 1 cup) granulated sugar
- 150 g (about 1 ½ cups) walnuts, coarsely chopped, plus extra for garnish (optional)
- 100 g (about ¾ cup + 1 tablespoon) all-purpose flour, sifted
For Serving (Optional):
- Powdered sugar, for dusting
- Melted dark chocolate, for drizzling
- Vanilla ice cream or a dollop of whipped cream
Step-by-Step Instructions
Part 1: Preparing the Chocolate Base
- Melt Chocolate & Butter: In a heatproof bowl set over a saucepan of simmering water (double boiler method), combine the chopped dark chocolate and butter. Stir occasionally until both are completely melted and smooth. Alternatively, melt in the microwave in 30-second intervals, stirring after each, until smooth.
- Cool Slightly: Remove the bowl from the heat (or microwave) and set it aside at room temperature to cool slightly while you prepare the eggs. It should still be warm and liquid, but not hot enough to scramble the eggs.
Part 2: Preparing the Egg Mixture & Combining
- Beat Eggs & Sugar: In a large mixing bowl, beat the eggs with the granulated sugar using an electric mixer (stand mixer or handheld) on medium-high speed for 3-4 minutes. The mixture should become significantly lighter in color, thick, and fluffy, almost ribbon-like.
- Incorporate Chocolate Mixture: Slowly and gently pour the slightly cooled melted chocolate and butter mixture into the egg and sugar mixture. Fold it in carefully with a spatula until just combined. Be gentle to maintain the air incorporated into the eggs.
- Fold in Flour: Sift the all-purpose flour directly over the chocolate-egg mixture. Using a spatula, gently fold the flour into the batter from the bottom up until no dry streaks of flour remain. Again, avoid overmixing.
- Add Walnuts: Add the coarsely chopped walnuts to the batter. Fold them in until they are evenly distributed throughout the mixture.
Part 3: Baking the Cake
- Prepare Pan: Preheat your oven to 170°C (340°F). Grease a 20 cm (8-inch) square or round baking pan. For easier removal, you can also line the bottom with parchment paper.
- Pour Batter: Pour the prepared cake batter into the greased and lined pan, spreading it evenly with your spatula.
- Bake: Bake in the preheated oven for 25–35 minutes. Baking times can vary, so start checking at 25 minutes. The cake is done when a wooden skewer or toothpick inserted into the center comes out slightly moist with a few crumbs attached, but not completely wet. The center should still be soft and moist, as this creates the cake’s desirable texture.
- Cool: Remove the cake from the oven and let it cool completely in the pan on a wire rack to room temperature before slicing. This allows the cake to set properly.
Part 4: Serving
- Slice & Garnish: Once the cake has cooled completely, carefully remove it from the pan. Slice the cake into desired portions.
- Optional Toppings: If desired, dust the top with powdered sugar just before serving, or drizzle with additional melted dark chocolate.
Tips, Variations, and Storage
- Chocolate Quality: Use good quality dark chocolate (at least 70% cocoa) as it is the star of this cake.
- Don’t Overbake: The key to this cake’s soft, fudgy texture is not to overbake it. A slightly moist toothpick is your cue.
- Nut Alternatives: While walnuts are traditional, you could use pecans or a mix of nuts if preferred. Lightly toasting the walnuts before adding them can enhance their flavor.
- Orange Zest: For a subtle citrus note that complements chocolate beautifully, add 1 teaspoon of orange zest to the melted chocolate mixture.
- Coffee Enhancement: A teaspoon of espresso powder or strong instant coffee can be added to the melted chocolate to deepen the chocolate flavor without making it taste like coffee.
- Storage: This cake stores well. Keep it covered in an airtight container at room temperature for up to 3-4 days, or in the refrigerator for up to a week. The flavor often deepens slightly the next day.
- Freezing: This cake freezes well. Wrap individual slices or the whole cake (once completely cooled) tightly in plastic wrap, then aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature.
Pairings
- Beverages: This cake is heavenly with a strong cup of coffee, espresso, a traditional Polish tea, or a glass of dry red wine.
- Dessert Complements: Serve it simply on its own, or enhance the experience with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or a side of fresh raspberries.
Quick Info
- Prep Time: 20 minutes
- Cook Time: 25-35 minutes
- Total Time: Approximately 45-55 minutes (plus cooling time)
- Servings: 8-10
- Cuisine: Polish / European / Dessert
