chocolate and walnut cake nigella recipe dessert

If you want to enjoy a very good dessert, prepare this cake with chocolate and walnuts. 😉

chocolate and walnut cake nigella recipe dessert


  • For the countertop:
  • 4 eggs
  • 150 g sugar
  • 50 ml oil
  • 50 g black cocoa
  • 1 baking powder
  • 4 tablespoons flour
  • 15 ml rum free
  • For the walnut countertop:
  • 2 eggs
  • 2 tablespoons sugar
  • 1 tablespoon oil
  • 100 g ground walnuts
  • 2 tablespoons flour
  • 1 baking soda knife tip
  • 10 ml rum free
  • For the cream:
  • 250 g dark chocolate
  • 50 g butter
  • 200 ml liquid cream
  • esenta de rom
  • For the glaze:
  • 120 g dark chocolate
  • 100 ml liquid cream
  • 50 g butter
  • For the syrup
  • 50 ml water
  • 50 g sugar
  • esenta de rom
  • Decor:
  • 150 ml liquid cream
  • chocolate chips

Preparation Chocolate and walnut cake:

Cocoa top:

Beat the eggs very well with a pinch of salt. When they have doubled in volume, add the sugar and continue mixing until the composition becomes like a cream and has almost tripled in volume. Pour the oil a little, rum essence and at the end lightly incorporate flour mixed with cocoa and baking powder.

Put the composition in a tray (24 cm in diameter) lined with baking paper and bake on medium heat for about 25-30 minutes. We do the toothpick test. Remove the top on a grill and leave to cool. After it has cooled, cut it into 2.

Walnut countertop:

We proceed exactly as for the cocoa countertop. Beat the eggs well with a pinch of salt until they double in volume. Continue mixing until the composition becomes like a cream, then add in turn the sugar, oil, rum essence, flour mixed with baking soda and finally finely ground walnuts.

Bake the composition in the same tray as the cocoa top, over medium heat, for about 15-20 minutes, until the edges begin to brown. We'll get a thin countertop.


The broken chocolate melts the pieces over low heat together with the liquid cream and butter. When it has reached boiling point, set it aside and mix well until smooth. Let it cool until it hardens, add the rum essence, then mix. We will get a fluffy and delicious chocolate cream with rum.


Melt the chocolate over low heat together with the whipped cream and butter. Homogenize and leave to cool until it has reached the consistency of a thinner cream. It must flow, but not run away :)) from the cake.


Mix water with sugar and rum essence. I haven't boiled it before, but if you want you can do it.

We syrup the countertops, but not very hard. Or you can do it, if you like very syrupy cakes. Divide the cream into 2 parts.

Put one of the cocoa tops on a plate, half the cream, the walnut top, the second half of the cream and cover with the other cocoa top. Refrigerate for a few hours. or in the freezer for about half an hour, if you're in a hurry like me. The idea is that it must be very cold before pouring the icing.

So, pour the icing over the cold countertop, starting from the middle of the cake, helping it with a spatula, to flow easily towards the edges. Let it cool again until the icing hardens, then garnish with whipped cream and chocolate chips.

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