a few months ago. Everyone loved it so much I made a mental note to figure out a way to enjoy it again for my birthday.
And here we have it!
With the milk chocolate, it’s definitely a big treat for me. But well worth the blood sugar high! I’ve also made it with dark chocolate and while I did enjoy it, I prefer the sweet sweet caramelly goodness of this milk chocolate version.
Because of the low cocoa solids content of the milk chocolate, you’ll need to freeze this to get it to set. And it is going to take the 6-hours – sorry you’ll have to wait that long!
The good news is, it stays soft enough that it can be eaten straight from the freezer. Enjoy!
And like all the best Birthday cakes, it comes with a warning… It’s very rich so start with small slices.
Chocolate Walnut Cake
Serves: 8 people
- 300 g (10oz) walnuts
- 200 g (7oz) whipping cream
- 300 g (10oz) milk chocolate, chopped into chunks
- Preheat your oven to 180C (350F). Place walnuts on a baking tray and roast for 8-10 minutes or until deeply golden brown and tasting toasted.
- Line a loaf tin with baking paper so the base and sides are covered. Bring cream to a simmer in a medium saucepan. Remove from the heat and stir in the chocolate chunks. Stand for about 5 minutes to allow chocolate to melt.
- Gently stir your chocolate cream mixture until smooth and glossy. If there are a few chunks of unmelted chocolate don’t stress too much.
- Pour half the chocolate mixture into your prepared tin. Top with 3/4s of the walnuts saving the last 1/4 for decorating the top. Layer over the remaining chocolate mixture. Finish with the remaining walnuts.
- Place in the freezer for 6 hours or until the ‘cake’ has set enough that you can slice it.