Chocolate Walnut Cake

Ok, so after the disaster cake I wrote about, I had to come up with another cake. Fast. And it had to be a reliable one. (No more experimenting with short time limits!) So, I turned to a chocolate walnut cake that I've made twice before. It's excellent - really flavorful and moist, and quite different since it doesn't have any flour nor any added fat. Do try it - it takes all of two minutes to make, and the outcome is great. You do need a food processor though!

Chocolate Walnut Cake

200 g walnuts
150 g dark chocolate
100 g sugar
3 eggs
2 tbsp coffee (water works too)

Preheat the oven to 175 degrees Celsius. (350F) Get your food processor, and blitz the chocolate to tiny pieces. Add walnuts, eggs, sugar and coffee (or water) and pulse until you have a nice, uniform, creamy batter. Pour into a lined springform tin (you can just line with butter or flour/crumbs - I have cut out rounds of teflon baking sheets that I use instead.) and bake in the oven for 22-25 minutes. (My tin is 9,5 inches / 24 centimetres) Let it cool, and sift some powdered sugar on top.

Serve with a dollop of cream, and maybe some fruit. No mistakes on this one. The only way to mess things up is to not process enough, which might leave you with chocolate chunks. That results in a crumblier cake that doesn't hold together very well - but it's awfully good since you get all those chocolate bits.