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 Hello ladies and gents this is the Viking telling you that today we are talking about 

Swiss chocolate & walnut cake



Cook, writer and food stylist, Debbie's reputation for foolproof, delicious recipes is second to none. She is renowned for her dedication to seasonal home cooking and her love of all things rustic and authentic. Simplicity over cheffy is her motto!

Ingredients

  • 100g dark chocolate, broken into squares (we used Lindt 70%)
  • 275g walnut halves
  • 75g plain flour
  • 1½ tsp baking powder
  • 1⁄4 tsp fine sea salt
  • 225g soft butter
  • 150g golden caster sugar
  • 2 tsp vanilla bean paste or extract
  • 3 medium eggs
  • 40g milk chocolate, broken into squares, to drizzle (optional)

Instruccions

  1. Keeps for about a week in an airtight container, and freezes well.
  2. Preheat the oven to 170°C, fan 150°C, gas 3. Grease and line the base and sides of a 23cm round cake tin with baking paper.
  3. Put the dark chocolate pieces into a heatproof bowl and rest over a small pan of barely simmering water. Leave until melted then leave to cool slightly.
  4. Put 225g of the walnut halves into a food processor and whiz briefly until finely chopped. Add the plain flour, baking powder and salt and whiz briefly once more until finely ground.
  5. Cream the butter and sugar together in a large mixing bowl for 5 minutes until light and fluffy. Beat in the vanilla then add the eggs one at a time, adding 1 tablespoon of the walnut and flour mixture with the second and third eggs.
  6. Fold in half the remaining nut and flour mixture, then the cooled melted chocolate, followed by the remaining nut and flour mixture.
  7. Spoon the mixture into the prepared tin and level the surface, then arrange the remaining walnut halves on the top in concentric circles, working from the outer edge towards the centre. Bake for 45-55 minutes (cover loosely with a double thickness of foil once it is nicely browned) until a skewer pushed into the centre of the cake comes out slightly sticky (as for a brownie).
  8. Leave the cake to cool completely in the tin, then unmould from the tin and transfer to a cooling rack.
  9. For the drizzle, if using, melt the milk chocolate as before, then use a teaspoon to drizzle over the cake. Let it set before slicing to serve.

And as always have a chilled day from the Viking

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