How to make
In a blender with 2 oz (60 g) of sugar grind the walnuts, but they do not need to be ground into a powder, but need to be well crushed. Add the cinnamon and blend once again. They are set aside until they are used.
Break the eggs into a bowl with the remaining sugar and beat until a white mixture is obtained, but the mixture does not have to fall like a ribbon, but let it visibly increase in volume. Add the Greek yogurt and beat at a medium speed until the mixture is smooth - this is about 1 to 2 minutes, followed by a trickle of butter when breaking at a low speed. Add the walnuts, milk and beat at a low speed, followed by the sifted flour with baking powder and cocoa. Beat until a homogeneous mixture is obtained.
The finished walnut-cake batter is poured into a 9.4″ (24 cm) form with a ring with a well-greased bottom and walls. The walls are lightly sprinkled with two or three pinches of flour, the excess is beaten off and baking paper is placed on the bottom of the form.
The cake is then baked in a preheated oven at 340°F (170°C) for about 45 minutes or until it is fully baked.
Take it out, leave it to cool down for 4-5 minutes and release it from the mold and place it on a wire rack to cool completely.
Ganache:
Heat the cream to boiling point (with a teaspoon of honey, if used) while stirring. Remove it from the heat and add the chocolate pieces and stir until they melt. Leave it at room temperature to cool down and to slightly set.
Place the cooled chocolate cake in a large tray, along with the wire rack and pour the cooled ganache over it, by starting in the middle and shaking it gently to distribute it properly. It is enough and will completely cover the delicious cake with walnuts. What drips into the tray can be collected and stored in the refrigerator. It has a long shelf life and if necessary, can be used again by defrosting it in a water bath.
The finished cake with icing is left at room temperature, in order for the the ganache to set a bit.
During this time, whole halves of walnuts are roasted in a heated oven at 360°F (180°C), but only a little, in order to make them crispy. Take them out, cool them and arrange them on the edges of the cake.
Leave it in a cold place for about 1 hour. The important thing is for the ganache to set completely.
After this time, the cake is completely ready to be cut into nice triangular pieces.
This is an Italian recipe for Chocolate-walnut cake. The recipe is very easy, there are no difficult impossible actions, it is suitable for every day, also for holidays, because it has a beautiful appearance, it has a fine taste and is wonderful with a moist velvety structure and is not intrusively sweet. The flavors are very balanced.
