Best 4 Italian Chocolate Walnut Cake Flourless Recipes
Indulge in the symphony of flavors with our delectable Italian Chocolate Walnut Cake, a flourless masterpiece that embodies the essence of indulgence. This extraordinary cake is a symphony of rich chocolate, crunchy walnuts, and a velvety texture that will tantalize your taste buds. Crafted with the finest ingredients, this flourless wonder is not only gluten-free but also boasts a moist and dense crumb that melts in your mouth. Each bite unveils a harmonious blend of chocolate's decadence and walnuts' nutty crunch, making it an irresistible treat for chocolate lovers and those with dietary restrictions alike. Whether you're celebrating a special occasion or simply craving a moment of pure bliss, this Italian Chocolate Walnut Cake promises an unforgettable culinary experience.
Embrace the culinary journey as we present a treasure trove of delectable recipes, each a testament to the boundless creativity and flavors of Italian cuisine. From the classic Lasagna Bolognese, a hearty and comforting dish that showcases the perfect balance of pasta, meat, and cheese, to the vibrant Spaghetti Carbonara, a symphony of creamy sauce, crispy pancetta, and al dente spaghetti. Embark on a taste adventure with our authentic Italian Pizza, where crispy crust meets an array of savory toppings. And for a sweet ending, indulge in the irresistible Tiramisu, a coffee-infused dessert that combines delicate ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. These culinary gems, rooted in Italian tradition, promise to transport you to the heart of Italy with every bite.
ITALIAN FLOURLESS CHOCOLATE CAKE
Just east of Bologna, Italy, the walled city of Ferrara is known for la torta tenerina, a kind of chocolate cake with an almost creamy interior and a thin, crisp crust. It's a simple confection, and even still, it's said that every baker and home cook has his or her own recipe. This version comes from Eleonora Masiero and Ennio Occhiali at Cusina e Butega, a combination bakery and restaurant.
Provided by Florence Fabricant
Categories cakes, dessert
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 350 degrees. Butter an 8-inch cake pan. Line bottom with parchment.
- In a large bowl, using a mixer or by hand, beat the 7 tablespoons butter with the confectioners' sugar until smooth and creamy. Melt chocolate in a pan on top of stove. Pour warm chocolate over the butter and sugar mixture and beat until smooth. Whisk in egg yolks one at a time. Stir in potato starch.
- In a medium bowl, beat egg whites until soft peaks form. Gradually beat in superfine sugar and continue beating until firm peaks develop. Fold egg whites into chocolate mixture.
- Scrape the batter out of the bowl, and spread it in the pan. Bake for 18 minutes. Cake will rise and top will look dry and a little crackly. Remove pan from oven, place on a rack and allow to cool completely, about 2 hours. Cake will sink a bit.
- Unmold cake, peel off parchment, then invert onto a serving dish so the crackly surface is on top. Generously sift confectioners' sugar over the top, then serve.
Nutrition Facts : @context http, Calories 337, UnsaturatedFat 8 grams, Carbohydrate 29 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 14 grams, Sodium 33 milligrams, Sugar 21 grams, TransFat 1 gram
FLOURLESS WALNUT CAKE
I donn't recall where I found this recipe but I love walnuts and tis seemed like a keeper. There is a wine suggestion to go with this cake at the end of the recipe.
Provided by Nana Lee
Categories Dessert
Time 1h10m
Yield 1 8 inch cake
Number Of Ingredients 8
Steps:
- Preheat the oven to 375°F
- Lightly butter and flour an 8-inch round cake pan.
- Using an electric mixer, beat the egg yolks and sugar together until light and fluffy, approximately 4 minutes. Stir in the lemon zest.
- In a separate bowl, beat the egg whites until they hold stiff peaks.
- Fold one quarter of the whites into the egg-yolk mixture to lighten it.
- Add the ground walnuts, stirring until thoroughly blended.
- Carefully fold in the remaining egg whites to maintain a light texture.
- Pour the batter into the pan and bake for about 60 minutes or until firm and golden brown.
- Cool on a rack before removing the cake from the pan.
- To serve, slice into wedges.
- If desired, dust alternately with powdered sugar and cocoa and arrange with fresh berries.
- WINE SUGGESTIONS:.
- Late Harvest Riesling or Sweet Orange Muscat wines.
Nutrition Facts : Calories 2520.8, Fat 241.7, SaturatedFat 27, Cholesterol 846, Sodium 287, Carbohydrate 48.8, Fiber 23.2, Sugar 10.6, Protein 77
FLOURLESS CHOCOLATE-WALNUT TORTE
Luscious flourless chocolate cake is a staple dessert for people who follow a gluten-free diet. Many of these cakes rely on butter for richness, but the secret to this dairy-free recipe is coconut oil. If you serve the cake chilled, it tastes even fudgier. Martha made this recipe on "Martha Bakes" episode 810.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h25m
Yield Makes one 8-inch torte
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Oil an 8-inch round cake pan. Line bottom with parchment; oil parchment and dust with cocoa.
- Melt together 1/2 cup oil and 8 ounces (1 1/3 cups) chocolate in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Remove from heat and whisk in sugar until combined. Whisk in eggs, 1 at a time. Whisk in cocoa, vanilla, and salt; fold in ground walnuts. Spread batter in prepared pan.
- Bake, rotating pan halfway through, until cake is set, about 35 minutes. Transfer pan to a wire rack and let cool completely, preferably overnight. Run a knife around edge to loosen; remove from pan. Transfer cake to a serving plate.
- Melt remaining 2 ounces (1/3 cup) chocolate and remaining 1 teaspoon oil in a heatproof bowl set over a pan of simmering water, stirring, until smooth. Pour over center of cake and spread to cover top. Sprinkle chopped walnuts in center. Cut into wedges; serve. (Torte can be refrigerated, covered, up to 1 day.)
ITALIAN CHOCOLATE WALNUT CAKE (FLOURLESS)
This is an extremely rich cake which is easy to prepare. The inside is soft and rather creamy. While it is great the first day, we think the flavor improves the second (if you still have any left!). Cooking time does not include cooling time in the oven.
Provided by FlemishMinx
Categories Dessert
Time 55m
Yield 1 cake
Number Of Ingredients 9
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.
Tips:
- Mise en Place: Before starting, ensure all ingredients are measured and ready. This will help the baking process run smoothly.
- Use Quality Ingredients: Opt for high-quality chocolate and walnuts to enhance the cake's flavor and texture.
- Don't Overmix: Overmixing the batter can result in a dense, dry cake. Mix until just combined.
- Proper Baking Temperature: Bake the cake at the specified temperature to achieve the desired texture. An accurate oven thermometer can help ensure proper temperature.
- Cooling and Serving: Allow the cake to cool completely before serving. This will help it set and develop its full flavor.
- Garnish and Presentation: For an elegant touch, sprinkle powdered sugar or cocoa powder on top before serving. You can also add fresh berries or whipped cream for extra indulgence.
Conclusion:
The Italian Chocolate Walnut Cake is a delightful flourless dessert that combines rich chocolate flavor with the crunch of walnuts. Its dense, moist texture and intense flavor make it a perfect choice for special occasions or as a decadent treat. By following the detailed recipe and incorporating the provided tips, you can easily create this delicious and visually stunning cake that will impress your friends and family. Whether served as a standalone dessert or paired with ice cream or whipped cream, this flourless masterpiece is sure to be a hit.
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