Please Pass the Recipe

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Chocolate, Coffee and Walnut Cake

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One of my favourite wine makers is Charles Melton in South Australia’s Barossa Valley. Charlie is the quintessential Aussie primary producer, hardworking, layback, self effacing and passionate about his product.

The Charles Melton label produces only red wine. They are red wines of outstanding quality, ranging in style from a predominantly Grenache rosรฉ to a luscious, unctious dessert wine labelled “Sotto de Ferro”.

Made in the style of vin santo, muscadelle and pedro ximinex grapes are hand picked, then the bunches are hung in a corrugated iron shed for up to eight weeks to naturally dehydrate. When the juice is considered to be sufficiently concentrated, the grapes are pressed in a basket press for a low yield of juice which is then yeasted and fermented in old barrels for 18 months. When fermentation is complete the wine is then barrel aged for a further 4 years before it is bottled.

As part of my October “in my kitchen” post I featured a bottle of “Sotto de Ferro” that was waiting for me to make a chocolate dessert. This well travelled bottle came on our trip to Western Australia, padded against bumps and accidental breakage in an old thick woollen sock. The time was never right to open it, until now. Barely sweet, my flourless walnut chocolate cake with a hint of coffee is just THE perfect excuse.

This recipe was adapted from a post for a flourless chocolate cake from blogger “the Cooking Chook.” The first time I made this luscious cakes I lined muffin tins to make individual serve cakes. They needed just 20 minutes in the oven.

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Chocolate, Coffee and Walnut Cake
60mls strong espresso coffee
180g butter
180g dark chocolate, 70% cacao
2 tablespoons Dutch process cocoa powder
4 eggs separated
1 scant cup castor sugar
2 cups walnut meal

Pre heat the oven to 170C. Butter a 20cm round cake tin and line with baking paper.
Put the coffee, chocolate, butter and cocoa into a bowl over a saucepan of hot water and place over a low heat. Warm until the butter and chocolate are melted, stirring frequently and taking care not to over heat the mixture. Set aside to cool.
Beat the egg yolks and sugar until thick and pale, about 5 minutes. Stir in the chocolate mixture, then the walnut meal.
Whisk the egg whites into soft peaks, then fold half into the chocolate mixture. Fold in the remaining egg whites.
Pour into the cake tin, smooth the top then bake for 50 minutes or cooked when tested with a skewer.

Cool in the tin for 30 minutes before releasing the spring. Dredge with Dutch process

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About ladyredspecs

I live in sunny Brisbane, Australia. My love of good food drives me as a cook, a reader, a traveller, an artist and but mostly as an eater. I cooked professionally for many years but have no formal training. Simply guided by a love of eating good food, respect for ingredients and an abhorrence of artificial additives, I cook instinctively applying the technical know how acquired by experience. I hope you enjoy what I share Sandra AKA ladyredspecs

35 comments on “Chocolate, Coffee and Walnut Cake

  1. Jenni
    May 23, 2016

    Add dark chocolate ganache and a few cherries – pure indulgence !

    Like

  2. Pingback: Flourless Chocolate Coffee and Walnut Cake | Dish 'n' the kitchen

  3. Pingback: Florentines, naturally gluten free | Please Pass the Recipe

  4. sandra donkin
    November 4, 2013

    I have made something similar to this before but used hazelnut meal instead and served it warm with cream and a berry coulis for dessert for a friend with Coeliac Disease. It was awesome and is a frequently requested dessert by everyone.

    Like

  5. Unwind Cooking
    October 29, 2013

    That chocolate cake might just as well go with a red wine! Yum!

    Like

  6. Fig & Quince
    October 28, 2013

    yummy yum yum YUM!

    Like

  7. ohlidia
    October 27, 2013

    Oh Sandra! Your cake looks dense and so chocolatey. And moist, no? Mmmm, I know I’d love this. Pinned!

    Like

  8. ChgoJohn
    October 26, 2013

    What’s not to love? A dense, chocolate-y cake with a hint of walnut. Oh, be still my heart! I like the idea of using a muffin pan to make individual cakes. I’d freeze them and pull one out every night to go with the next morning’s coffee. That’s how you start the day!

    Like

  9. dishnthekitchen
    October 26, 2013

    Reblogged this on Dish 'n' the kitchen and commented:
    This looks delicious and the in laws are coming for a visit soon…very suitable for a decadent dessert with the inlaws!

    Like

  10. dishnthekitchen
    October 26, 2013

    mmm. that is one nice looking cake! I bet it was delicious especially with the wine ๐Ÿ™‚

    Like

    • ladyredspecs
      October 26, 2013

      You’re right, it was fantastic with the wine, which was sweeter than the cake BTW! Thanks for the reblog too

      Like

      • dishnthekitchen
        October 26, 2013

        what do you think about having it with Port?

        Like

      • ladyredspecs
        October 26, 2013

        Perfect, but use bitter choc so you have contrast of sweetness. Let me know what you think ๐Ÿ˜ƒ

        Like

  11. trixfred30
    October 26, 2013

    You know I think that would go rather well with a nice red wine?!

    Like

  12. Fae's Twist & Tango
    October 25, 2013

    A beautiful looking cake and I can imagine how delicious it can be. Gorgeous photos! ๐Ÿ˜›

    Like

  13. richardmcgary
    October 25, 2013

    Oh my, Leah!!! I soooo want some of this and it’s breakfast time. Of course, with the coffee, chocolate, walnuts and eggs, it’s a perfect breakfast cake, don’t you think? I would have to forego the wine until lunch but then I could have another slice of cake. ๐Ÿ˜‰

    Like

    • ladyredspecs
      October 25, 2013

      LOL! The time is always right somewhere in the world………..

      Like

  14. Renee Sheldon
    October 24, 2013

    looks so delicious

    Like

  15. thecookingchook
    October 24, 2013

    Sounds like a wonderful pairing! I haven’t tried making this cake with another type of nut meal, so it’s good to see that that part of the recipe can be substituted with something else and still turn out to be delicious ๐Ÿ™‚

    Like

    • ladyredspecs
      October 24, 2013

      It was a great pairing. Thanks for the fantastic recipe, it’s become quite a favourite and changes with the purity of the chocolate you choose. We like the adult version of 70% cacao but have made it with 45% too.

      Like

  16. pantryobsession
    October 24, 2013

    Wonderful, Delicious and just can’t wait to make this!

    Like

  17. Aruna Panangipally
    October 24, 2013

    So tempting! Cannot wait to try it!

    Like

    • ladyredspecs
      October 24, 2013

      I think it’s the best chocolate cake recipe I’ve ever made! Be tempted

      Like

  18. Leah
    October 24, 2013

    Well I am already a self confessed groupie of Charlies but that cake looks AMAZING! Great post x

    Like

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This entry was posted on October 24, 2013 by in Baking, Cakes, Chocolate, Desserts, FODMAP diet, Food, Gluten Free, Gluten free baking and tagged , , , , .
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