Chocolate Walnut Cake Food

CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside.
• In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm.
• In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts.
• In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan.
• Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

CHOCOLATE WALNUT LAYER CAKE

Steps:

• Preheat oven to 375°F. Grease the bottom and sides of the cake pans liberally with nonstick spray.
• Prepare the cake batter: Combine the eggs and sugar in the bowl of an electric mixer and beat on high speed until light and lemon-colored, 5-8 minutes. Meanwhile, whisk the mayonnaise and water together in a medium bowl; set aside. Finely chop 1/2 cup walnuts and combine with the flour, baking powder, baking soda, cocoa powder, coffee and salt in a medium bowl. Stir 1/2 of the flour mixture and 1/2 of the mayonnaise mixture into the eggs with the mixer on low until well blended. Do not over mix. The less you mix flour, the more tender the cake! Scrape down the bowl and repeat with the remaining flour and mayonnaise mixtures.
• Bake the cake: Fill each cake pan with 1/3 of the batter. Place the pans in the center of the oven. Rotate the pans halfway through cooking. Bake until the center is firm or when the tip of a small knife emerges clean when it pierces the center of each cake, about 16 minutes. Remove from the oven and let cool for 1/2 hour before unmolding. Cool completely before frosting.
• Candy the oranges: Cut the orange in half lengthwise (from the stem to navel ends). Continue cutting the orange pieces in half lengthwise until you have 16 wedges. Place the orange wedges in a skillet and fill with enough cold water to cover. Simmer over medium heat for 5 minutes. Drain the water and repeat this step to make the peels tender and remove bitterness. Gently remove the wedges from the pan and set aside. Place the sugar, 2 cups water, the cloves and the orange peels into the skillet. Cook over medium heat until the sugar dissolves and return the orange wedges to the skillet. Continue cooking over low heat until the syrup thickens and the wedges become translucent, about 45 to 60 minutes. Transfer the wedges to a baking sheet to cool.
• Make the frosting: Place the chocolate in a medium bowl and the cream in a small pot to warm over medium heat. When the cream simmers, pour it over the chocolate and let it sit for a few minutes, then whisk gently until the chocolate blends with the cream. Cool completely. Blend the confectioner's sugar, butter and vanilla in the bowl of a food processor until smooth, 5-8 minutes. Stir the cooled chocolate into the butter and sugar mixture until smooth.
• Frost the cake: Chop 1 cup of walnuts; set aside. Place one cake round, top side down, onto a serving platter. Top with 1/4 of the frosting letting some of it spill over the top to coat the sides. Sprinkle ¼ cup of the walnuts on top of the frosting. Repeat with the next cake layer. Place the final layer on top of the other two, bottom side up, then coat the top and sides of the cake with the remaining frosting. Top with the remaining 1/4 cup of walnuts and the candied orange wedges.
• Note: Prepare the cake using a cake mix with 1/2 cup finely chopped walnuts added to the batter before baking in place of the scratch cake, if desired.

WALNUT CAKE

Steps:

• Preheat the oven to 350 degrees F/180 degrees C. Grease an 8-inch/20-cm round cake pan and line with parchment paper.
• Grind the walnuts together with the breadcrumbs in a food processor. Put the egg whites in a large bowl for whisking. Whisk the yolks and granulated sugar in a bowl set over a saucepan of simmering water (without letting the bowl touch the water) until they have tripled in volume and become thick, pale and ribbony. Take the yolk mixture off the heat. Scatter the nut mixture over the yolk mixture, along with the chocolate, if using, then drizzle over the butter and espresso. Fold very gently to blend. Whisk the egg whites to stiff peaks. Stir a spoonful of whites into the batter to loosen it, and then gently fold in the remainder.
• Pour the batter into the prepared cake pan. Bake until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Remove from the oven and let cool on a wire rack before flipping the cake out onto a serving plate.
• Decorate with a sifting of confectioners' sugar and a few walnut halves. Some white blossoms look nice, too. Serve small portions of cake with whipped cream and chocolate shavings or with coffee ice cream.

CHOCOLATE WALNUT TORTE

Steps:

• Preheat oven to 350 degrees F.
• Butter a 10-inch round cake pan and line the bottom with waxed or parchment paper. Flour the sides of the pan with matzo cake meal.
• In the top of a double boiler set over barely simmering water, melt the butter and chocolate together, stirring frequently. Set aside to cool slightly.
• In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs, egg yolks, and sugar until very light and fluffy. Fold in the hot chocolate mixture.
• In a small bowl, mix the matzo meal and ground walnuts. Fold into the chocolate-egg mixture. Pour into the prepared pan and bake until firm and dry on the top and a toothpick inserted into the center comes out almost clean (a few crumbs are OK), about 35 to 40 minutes.
• Let cool 20 minutes in the pan, then turn out onto a rack and let cool to room temperature. Transfer to a serving plate and refrigerate 1 hour.
• Meanwhile, make the frosting: In the top of a double boiler set over barely simmering water, whisk the egg whites and sugar together until the mixture is very hot and the sugar has dissolved somewhat. Remove from the heat and whip the mixture in a mixer (or using a hand mixer) until cooled, smooth, and fluffy. Add the butter and whip until smooth; the mixture might look broken at this point, but keep whipping and it will smooth out.
• Drizzle in the melted chocolate and coffee, and whip until smooth and fluffy. Using a flexible spatula, frost the chilled cake on the top and sides.
• Serve immediately or refrigerate up to 24 hours. Remove from the refrigerator 1 hour before serving.

CHOCOLATE WALNUT CAKE WITH COCOA GLAZE

Steps:

• Preheat oven to 350°F.
• Line bottom of 13"x9"x2" baking pan with wax paper.
• In a small saucepan, bring butter, water, and cocoa to a boil, stirring constantly, until mixture boils; then remove from heat.
• In a mixing bowl, stir together flour, sugar, baking soda, and salt; stir in cocoa mixture.
• Add egg and sour cream; beat on medium speed of mixer until well blended.
• Stir in nuts.
• Pour batter into baking pan.
• Bake until cake tester inserted in center comes out clean (20-22 minutes).
• Cool 10 minutes.
• Remove from pan to wire rack; carefully removing wax paper.
• Cool completely.
• Cut cake into small pieces (2"x1 3/4" each) (cake will be easier to cut if frozen for several hours or up to several days before cutting).
• Place on cooling rack.
• In a small saucepan, bring butter, water, and cocoa for glaze to a boil, stirring constantly, until mixture boils; then remove from heat.
• Cool slightly.
• Gradually add powdered sugar, mixing until smooth; stir in vanilla.
• Spoon glaze over top of each piece of cake, allowing it to run down the sides.
• Let glaze to set; then decorate with icing, if desired.
• Place in foil cups, if desired.

CHOCOLATE CHIP WALNUT POUND CAKE

Steps:

• Preheat oven to 350°F. and butter and flour a 3-quart bundt pan, knocking out excess flour.
• In a bowl whisk together flour, salt, and baking soda.
• In another bowl with an electric mixer beat together butter and sugar until light and fluffy. Add eggs, 1 at a time, beating well after each addition, and beat in sour cream and vanilla until combined well. With mixer on low speed gradually beat in flour mixture until just combined.
• Pour about half of batter into prepared pan and sprinkle about half of chocolate chips and walnuts over batter. Pour remaining batter over walnut mixture, spreading evenly, and sprinkle with remaining chocolate chips and walnuts. Bake cake in middle of oven 1 hour and 20 minutes, or until a tester comes out clean, and cool in pan on a rack 1 hour. Invert cake onto rack and cool completely.

BANANA CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
• Stir together flour, baking soda, and salt.
• Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
• With mixer at low speed, add flour mixture and mix until just incorporated.
• Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
• Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.

ITALIAN CHOCOLATE WALNUT CAKE (FLOURLESS)

Steps:

• Pre-heat oven to 180°C.
• Lightly oil (or butter) a non-stick 20 cm springform pan; if yours is not non-stick, butter the bottom, line bottom with parchment paper, then butter the sides and the parchment as well.
• Melt the chocolate and butter in a heat-proof glass bowl over a pot of simmering water, stirring with a wooden spoon until both are completely melted and the mixture is smooth; take the bowl off the heat (and off the pan of water).
• Mix the instant coffee granules and 3 TBS cocoa powder into the chocolate mixture and set aside.
• In a large bowl, beat the eggs and the granulated sugar together for five minutes at high speed, until they are light in color and thickened.
• Grind 30 g of the walnuts in a spice or coffee mill until they become a fine powder.
• Coarsely chop the remaining walnuts.
• Stir the ground walnuts and walnut pieces into the egg mixture.
• Carefully fold the chocolate mixture into the egg mixture until they are completely combined (I like to use a glass bowl so I can see that I've done so).
• Pour the mixture into the prepared pan.
• Bake 40 minutes or until the top of the cake is dry.
• Turn the oven off, leaving the cake undisturbed IN THE OVEN to cool COMPLETELY.
• When the cake is cooled, remove from the oven.
• Remove the cake from the pan, remove parchment paper if used, and sprinkle with the reserved cocoa powder and powdered sugar.

HEDY'S (CHOCOLATE) BLACK WALNUT CAKE

Steps:

• Preheat oven to 325.
• Grease and flour a 10-inch square pan or a 10-inch fluted tube pan; set aside.
• In a small bowl stir together the nuts and 2 T flour, set aside.
• In a very large bowl stir granulated sugar, butter, and brown sugar until combined.
• Using a wooden spoon, beat in eggs one at a time.
• Stir in the 2 T rum or milk and vanilla.
• In a medium bowl stir together the flour, the chocolate or carob powder, baking powder, and salt.
• Stir flour mixture into egg mixture with a wooden spoon.
• Gradually stir in milk.
• Fold in the nut mixture.
• Pour batter into the prepared pan.
• Bake for 65 minutes or until toothpick inserted near center comes out clean.
• Let cool in pan on a wire rack for 10 minutes.
• Remove from pan.
• Let stand for 1 hour.
• Drizzle with Glaze, if desired.
• Cool completely.
• To make Glaze: In a small bowl combine 1 1/3 C sifted powdered sugar; 2 T butter, melted; and 1 T rum or milk.
• Next, stir in 1 T whipping cream or milk.
• If necessary, add additional milk or cream, 1 t at a time, until it reaches drizzling consistency.

CARROT, WALNUT AND CHOCOLATE CAKE

Steps:

• Heat oven to 375°F.
• Prepare a round baking pan 8'x3'. Place a circle of parchment paper on the bottom. Spray with no stick cooking spray and sprinkle with flour.
• Grind the walnuts in the food processor.
• Separate the eggs and beat the yolks with the sugar at high speed for 7 minutes until pale and a ribbon forms.
• Beat egg whites until they form stiff peaks.
• Mix the egg yolks with the walnuts and carrots.
• Fold 1/3 of the egg whites into the carrot mixture, add remaining egg whites and stir until well blended.
• Pour into the prepared pan.
• Bake for 35-40 minutes. Until golden and firm to the touch.
• Cool on a wire rack and refrigerate for at least 2 hours or overnight.
• Chop the chocolate and place in a bowl. Pour the cream in a small saucepan and heat over medium-high heat until boiling. Pour over chocolate and let stand 1 minute. Stir gently with a spatula until all the chocolate is melted and looks shiny and creamy.
• Unmold the cake to a plate, remove the paper and pour the chocolate on the top surface. Using a knife slowly spread up to the edge, allow to drip slightly over the edge.
• Refrigerate for 10 minutes and serve.

BANANA CHOCOLATE WALNUT CAKE

Steps:

• Preheat oven to 375°F with rack in middle. Butter a 9-inch square cake pan.
• Stir together flour, baking soda, and salt.
• Beat together softened butter (1 stick) and 3/4 cup sugar in a medium bowl with an electric mixer at medium speed until pale and fluffy, then beat in eggs 1 at a time until blended. Beat in bananas, yogurt, and vanilla (mixture will look curdled).
• With mixer at low speed, add flour mixture and mix until just incorporated.
• Toss together chocolate, nuts, cinnamon, melted butter, and remaining 1/4 cup sugar in a small bowl. Spread half of banana batter in cake pan and sprinkle with half of chocolate mixture. Spread remaining batter evenly over filling and sprinkle remaining chocolate mixture on top.
• Bake until cake is golden and a wooden pick inserted in center of cake comes out clean, 35 to 40 minutes. Cool cake in pan on a rack 30 minutes, then turn out onto rack and cool completely, right side up.