How to make
The walnuts are chopped by hand into not very small pieces. It is not recommended to grind them.
The oven is turned on to heat up to 360°F (180 degrees).
Beat the eggs in a water bath for 2 minutes along with the sugar. The temperature should not exceed 100°F (40 degrees).
Remove them from the water bath and beat them for another 2-3 minutes, until a thick fluffy cream is obtained.
Add the butter, very soft and in pieces, pour the milk and grate the chocolate on a fine grater. It can be blended in advance in a blender to save time.
Beat again with a mixer until a homogeneous mixture is obtained.
The flour is sifted in portions to the mixture along with the baking powder. Stir gently to keep the texture fluffy. Finally, add the walnuts and mix again smoothly.
If you think, that the mixture is very thin for the chocolate cake, you can add a little more flour, but it should remain a little finer and thinner, than that of ordinary cake batter.
The chocolate mixture is poured into a round cake tin measuring 70°F (22 cm) in diameter. The bottom and walls are greased and sprinkled with flour or covered with baking paper.
Put the cake tin in the preheated oven and bake the walnut sponge cake for about 35 minutes or until it is fully baked.
The baked sponge cake with chocolate and walnuts is left to cool on a wire rack, it is then decorated with halves of walnuts and sprinkled with powdered sugar.
Enjoy this tasty treat!
