Chocolate Walnut Cake
Pastry Crust:
3/4 cup cold butter, cut into cubes
2 1/2 cups cake and pastry flour
1 large lightly beaten egg
1/2 cup granulated sugar
1/4 teaspoon salt
Genoise Filling:
1 cup California Walnuts halves or pieces
4 large eggs, lightly beaten
3/4 cup granulated sugar
1/2 cup melted butter
1 cup cake and pastry flour
8 ounce squares semi-sweet chocolate (8 squares), finely chopped
Icing (powder) sugar
- In medium bowl, cut butter into flour
using pastry blender or two knives until mixture looks like fine
crumbs with a few larger pieces. In small bowl, combine egg,
sugar and salt; stir into flour mixture. Press lightly into a
disk shape; chill 1 to 2 hours.
- On lightly floured surface, roll out dough
into a 15-inch circle 1/4-inch thick. Roll dough onto rolling
pan and drape slowly into a 12-inch flan pan with removable bottom.
Press dough gently against sides, trimming to fit. Prick bottom
of pastry with fork. Chill 1 hour before baking. Bake
at 350°F 15 minutes or until bottom is set, but still pale;
cool.
- On baking sheet, toast walnuts about 8
to 10 minutes or until fragrant and lightly golden; cool. Finely
chop walnuts.
- In double boiler, whisk eggs and sugar
together. Heat over, not in, boiling water until they are lukewarm,
about 85°F. Remove from heat and beat with electric mixer
about 4 to 5 minutes until light and fluffy. By hand, gently
mix in butter and flour. Stir in chocolate until melted; fold
in walnuts. Do not overmix. Pour into pre-baked crust.
- Bake at 350°F 20 to 25 minutes or
until wooden pick inserted into center of cake comes out clean.
Sprinkle with icing (powder) sugar.
Makes 12 servings.
Recipe provided courtesy of California Walnuts.
