This rich and creamy layered dessert combines the deep flavors of chocolate and walnuts with whipped cream for a decadent treat. Simple to prepare and best served chilled, it’s a perfect make-ahead cake for any special occasion.
Ingredients (Serves 10–12):
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup sugar
- 8 egg yolks
- 1 ½ cups ground walnuts
- 7 oz semisweet baking chocolate, melted and cooled slightly
- 2 teaspoons unsweetened cocoa powder
- 8 egg whites, beaten into stiff peaks
- 2 teaspoons dark rum
- 2 cups heavy whipping cream
- Grated chocolate for garnish
Preparation:
In a large mixing bowl, beat the softened butter with sugar until light and fluffy. Add the egg yolks one at a time, mixing well after each. Stir in the ground walnuts, melted chocolate, and cocoa powder. Gently fold in the stiffly beaten egg whites to form a light batter.
Pour half of the mixture into a greased baking pan and bake at 350°F (175°C) for about 20–25 minutes, or until a toothpick comes out clean. Let the cake layer cool completely.
To the remaining unbaked batter, stir in the rum. Spread this uncooked layer over the baked and cooled cake layer.
Whip the heavy cream until stiff peaks form. Spread the whipped cream evenly over the top and sprinkle with grated chocolate.
Refrigerate overnight to allow the dessert to set and flavors to develop. Enjoy chilled the next day!
