This delicious, dark cake is packed with walnuts and perfect served with fresh raspberries and whipped cream.


  • 125g walnuts

  • 250g dark chocolate, chopped

  • 2tbsp pouring cream

  • 1tsp natural vanilla extract

  • 115g caster sugar

  • 6 eggs, separated

  • Fresh raspberries and whipped cream to serve


  • 1.

    Preheat oven to 180 degrees

  • 2.

    Grease and line the base of a 20cm spring form cake tin with baking paper

  • 3.

    Process the walnuts in a food processor until finely ground

  • 4.

    Put the chocolate, cream and vanilla extract in a heatproof bowl. Sit over a saucepan half filled with simmering water. Turn off the heat and stir the chocolate until just melted. Allow the mixture to cool a little.

  • 5.

    Add the sugar, egg yolks and ground walnuts to the chocolate mixtuere and combine

  • 6.

    Beat the egg whites until firm peaks form. Fold into chocolate mix

  • 7.

    Pour into the cake tin. Bake for 40 mins or until firm to touch.

  • 8.

    Leave to cool for 5 minutes then turn out onto wire rack

  • 9.

    Serve with fresh raspberries and whipped cream


Replace walnuts with hazelnut or almond meal

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