Torta di Noci e Cioccolato ~ Walnut and Chocolate Cake

This cake is light and moorish, the perfect end to a delicious meal. As it is gluten free, and there is no rising agent, don't be alarmed that the cake does not rise and appears quite flat. A small slither (or two) is all you really will need! 


  • 140g walnuts
  • 140g caster sugar
  • 140g of dark chocolate
  • 4 eggs, yolks and white separated
  • Zest of 1 orange

Additional Ingredients

  • Butter
  • Breadcrumbs
  • Caster Sugar

Candied Orange Slices

  • 1 Orange
  • 1 cup Caster Sugar


Preheat your oven to 180C fan-forced.

Place the walnuts and caster sugar into a food processor. Pulse until they become fine in texture then transfer to a mixing bowl. Add the egg yolks and dark chocolate, then mix to combine.

In a separate bowl, whisk the egg whites until stiff peaks form. Add the egg whites to the chocolate and walnut batter, folding carefully with a spatula to combine. Add the orange zest.

Grease and line and small cake tin. Sprinkle the bottom of the tin with breadcrumbs. Pour the batter into the prepared tin and spread evenly. Bake for approximately 30 minutes.

Remove and let it cool completely before removing it from the tin and turning it out onto a serving plate. Dust with cocoa powder and decorate with candied orange slices.

Candied Orange Slices

Slice an orange into 0.5cm rounds. In a small saucepan, add 2-3 cups water followed by the caster sugar. Stir, and bring to a boil. Reduce to a simmer, and gently drop in the orange slices. Simmer for approximately 20 minutes. Turn off from the heat, gently remove from the sugar water, and place onto paper towels to cool and drain.



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