Flourless Dark Chocolate Walnut Cake with Milk Chocolate Ganache

Ingredients

• 7 pieces Egg yolks (Separated from whites, at room temperature)
• 150 g Granulated sugar
• 10 g Vanilla extract (Approximately 2 teaspoons)
• 200 ml Light cream (20% fat)
• 200 g Dark chocolate (70% cocoa) (Chopped)
• 300 g Walnuts (Coarsely chopped)
• 20 g Cornstarch (About 2 tablespoons)
• 7 pieces Egg whites (At room temperature)
• 1 pinch Salt
• 10 g Vanilla extract (for meringue) (Approximately 2 teaspoons)
• 140 g Powdered sugar (confectioners’ sugar)
• 150 g Unsalted butter (Softened to room temperature)
• 130 g Milk chocolate (Chopped)
• 100 ml Heavy cream (33% fat)
• 30 g Pistachios (Coarsely chopped for garnish)

Instructions

1. Preheat oven and prepare pan

   Preheat the oven to 175 °C. Grease the 23 cm springform pan, line the bottom with parchment paper, and lightly grease the paper.

   Time: PT10M

   Temperature: 175°C

2. Melt dark chocolate and cream

   Combine the chopped dark chocolate and 200 ml light cream in a heat‑proof bowl over a saucepan of simmering water (bain‑marie). Stir until smooth, then remove from heat and let cool slightly.

   Time: PT5M

3. Whisk yolk mixture

   In a large bowl, whisk the 7 egg yolks with 150 g granulated sugar and 10 g vanilla extract until the mixture becomes pale, thick, and ribbons form (about 5 minutes).

   Time: PT5M

4. Combine wet ingredients and add nuts

   Fold the melted chocolate‑cream mixture into the yolk mixture. Add the chopped walnuts and cornstarch, mixing gently until just incorporated.

   Time: PT5M

5. Make the meringue

   In a clean bowl, beat the 7 egg whites with a pinch of salt until foamy. Add 10 g vanilla, then gradually add the 140 g powdered sugar while continuing to beat until stiff, glossy peaks form.

   Time: PT5M

6. Fold meringue into batter

   Using a rubber spatula, gently fold the meringue into the chocolate‑walnut batter in three additions, preserving as much air as possible.

   Time: PT5M

7. Bake the cake

   Pour the batter into the prepared pan, smooth the top, and bake for 15 minutes at 175 °C. The cake should be set around the edges but still slightly soft in the center.

   Time: PT15M

   Temperature: 175°C

8. Cool and chill

   Allow the cake to cool in the pan on a rack for 10 minutes, then remove the springform and chill in the refrigerator for 2–3 hours until firm.

   Time: PT10M

9. Prepare milk chocolate ganache

   While the cake chills, place the chopped milk chocolate and 100 ml heavy cream in a saucepan. Heat gently, stirring until smooth and glossy. Remove from heat and let cool to a spreadable temperature (about 30 °C).

   Time: PT5M

10. Make chocolate buttercream

    In a bowl, beat the softened butter until creamy. Gradually add the cooled ganache, beating until the frosting is light, smooth, and spreadable.

    Time: PT5M

11. Frost the cake

    Spread the chocolate buttercream evenly over the chilled cake using an offset spatula.

    Time: PT5M

12. Garnish and serve

    Sprinkle the coarsely chopped pistachios over the frosting. Slice with a hot, wet knife for clean cuts.

    Time: PT2M

Nutrition Facts

Calories

1000

Protein

12 g

Carbohydrates

80 g

Fat

70 g

Fiber

5 g

Ingredient Substitutions

• Instead of Granulated sugar: Cane sugar
• Instead of Vanilla extract: Vanilla paste, Vanilla bean (1 bean)
• Instead of Light cream (20% fat): Half‑and‑half
• Instead of Dark chocolate (70% cocoa): Bittersweet chocolate
• Instead of Walnuts: Pecans, Almonds
• Instead of Cornstarch: All‑purpose flour (not gluten‑free)
• Instead of Egg whites: Aquafaba (1/4 cup per white)
• Instead of Vanilla extract (for meringue): Vanilla paste
• Instead of Unsalted butter: Margarine
• Instead of Milk chocolate: White chocolate with cocoa butter
• Instead of Heavy cream (33% fat): Double cream
• Instead of Pistachios: Almonds, Hazelnuts

Equipment Needed

• 23 cm (9‑inch) springform pan
• Parchment paper
• Mixing bowls (minimum 3)
• Electric hand mixer or stand mixer
• Rubber spatula
• Saucepan
• Heat‑proof bowl
• Kitchen scale
• Whisk
• Cooling rack (optional)
• Offset spatula (optional)
• Sharp knife (optional)

Critical Steps — Do Not Skip

• Folding the meringue without deflating it
• Baking time – do not overbake
• Chilling the cake before frosting

Chef Tips from the Video

• Toast the walnuts lightly (5 minutes at 150 °C) for deeper flavor before adding to the batter.
• Use high‑quality chocolate with at least 70 % cocoa for a richer taste.
• For a glossy finish, brush the top of the cake with a thin layer of warm ganache before frosting.

Troubleshooting

Storage

Refrigerator: Store covered for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months.

Room temperature: Can sit at room temperature for 2 hours after removal from fridge.

Make-Ahead Tips

• Bake the cake a day ahead and keep it wrapped in the fridge.
• Ganache can be made up to 24 hours in advance; re‑heat gently before mixing with butter.
• Frosting can be prepared ahead and stored in an airtight container in the fridge.