4.5 from 4 votes

Walnut and chocolate cake

Course Dessert
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 servings
Author Pellegrino Artusi


  • 140 g of shelled walnuts
  • 140 g caster sugar
  • 140 g of dark chocolate
  • 4 eggs
  • 20 g of candied citrus
  • Butter
  • Breadcrumbs


  • Pellegrino Artusi suggests to paste walnuts and sugar in a mortar until fine. I took the short cut and added walnuts and sugar in a blender to obtain finely chopped walnuts, resembling a coarse flour. You don't want to have a smooth paste.
  • Scoop walnut and sugar in a bowl and add the finely grated chocolate.
  • Crack the eggs open and add the yolks to the bowl, stirring to combine.
  • Whip the egg whites until stiff peaks form, then gently fold them into the walnuts. Add the finely chopped citrus.
  • Butter a 26 cm round baking tin and sprinkle with breadcrumbs, then scrape the batter into the tin.
  • Bake at 180°C for about 30 minutes, until golden brown and set.
  • Let it cool down completely before slicing. If you are strong enough to wait to the next day, it will be even better.
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