Polish chocolate & walnut cake

Dessert · Polish classic.

Ingredients

• 150g Plain Flour
• 50g Coco Sugar
• 8 Egg
• 200g Caster Sugar
• 5 Egg White
• 200g Caster Sugar
• 250g Walnuts
• 1 tablespoon Plain Flour
• 1 tablespoon Potato Starch
• 100g Double Cream
• 100g Chocolate Chips

Method

1. Heat the pan — Heat the oven to 170C/150C fan/gas 3½. Line a 30 x 22cm shallow baking tin with baking parchment.
2. Mix together — Sift the flour and mix it with cocoa, then set aside.
3. Add ingredients — Beat the egg whites until stiff, then add the sugar to them in small batches.
4. Add ingredients — Add the egg yolks, one by one, whisking constantly.
5. Mix together — Tip in the flour mixture and gently fold everything together with a spatula.
6. Bake — Pour the prepared batter into the lined tin and bake for 35 mins.
7. Continue cooking — Cool for 5 mins, remove from the tin and re-line the tin with baking parchment.
8. Whisk — To make the meringue, whisk the whites until stiff, then gradually whisk in the sugar, one tablespoon at a time.
9. Prep and chop — When you have a stiff and shiny meringue, fold in the finely chopped walnuts, flour and startch.
10. Mix together — Spread the mixture into the re-lined tin and cook for 40 mins on the same heat.
11. Prep and chop — Remove from the oven and leave to cool. For the chocolate glaze, heat the cream over low heat, then remove from the heat, pour the chopped chocolate into it and mix it until it melts and becomes shiny.
12. Continue cooking — Cut the cooled chocolate sponge cake and meringue into two layers.

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• Bigos (Hunters Stew)
• Bigos (Polish hunter's stew)
• Braised stuffed cabbage
• Challah
• Golabki (cabbage roll)