7 eggs
6 tablespoons sugar
2 sachets vanilla sugar
250 g dark chocolate
250 g butter
200 g ground walnuts
For coverage (optional):
2 tablespoons Nutella cream (optional)
o 100 g confectioners’ sugar
Preparation
1. Melt the chocolate
In a saucepan in a double boiler, I melted the 250 g of dark chocolate together with the butter. Mix gently until fully integrated. Let it cool.
2. Beat the eggs
In a large bowl, beat the 7 eggs with the sugar and vanilla sugar until you get a foamy, pale and well-airy mixture.
3. Incorporate the chocolate
Add the melted chocolate and butter mixture to the beaten eggs, mixing in enveloping motions so as not to lose air.
4. Add the walnuts
Fold in the ground walnuts with a spatula, carefully so that the preparation does not go down.
5. Baking
Preheat the oven to 180 °C. Pour the mixture into a springform pan previously buttered and floured (about 24 cm in diameter). Bake for 30 to 40 minutes, depending on your oven. The surface should be firm but the center slightly moist.
6. Coverage
Once the cake is cool, you can cover it with a thin layer of Nutella or sprinkle it with powdered sugar, according to your taste.
Additional tips:
Quality chocolate: Use a chocolate with at least 60% cocoa for a deep, less cloying flavor.
Airier texture: Separate the whites and yolks. Beat the egg whites until stiff and incorporate them at the end with enveloping movements.
Extra Touch of Flavor: Add a pinch of fine sea salt to the mixture to bring out the flavor of the chocolate.
For a gluten-free version: This recipe is flour-free, so it’s naturally gluten-free. Make sure the chocolate and butter are too.
Simple and elegant decoration: You can decorate with walnut halves on top or with dark chocolate shavings.
Storage: This cake stays fresh for 3 to 4 days if stored in an airtight container in the refrigerator. It can be frozen for up to a month.
Serve in style: Pair it with a scoop of vanilla ice cream or a dollop of whipped cream for a pastry-worthy presentation.
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