PointsPlus Chocolate Walnut Cake Recipe

PointsPlus Chocolate Walnut Cake Recipe
Staff Writer
Chocolate Walnut Cake

WeightWatchers.com

Chocolate Walnut Cake

Invite some friends over and indulge a little with this easy, flourless chocolate cake. For some variation, you can try using other types of nuts or adding some cinnamon.*

16
Servings
89
Calories Per Serving
Deliver Ingredients

Notes

*Note: This may affect the PointsPlus value.

**Note: You can grate the nuts by hand, or you can use a food processor or mini chopper, using short pulses. Do not allow the nuts to clump together and start to form “butter.” Keep them fluffy since they are used as “flour.”

Ingredients

  • large eggs, separated
  • 1  cup  sugar
  • 5  ounces  bittersweet chocolate, melted
  • 1  cup  walnut halves, processed to a powder**

Directions

Preheat the oven to 350 degrees.

In a medium-sized bowl, beat the egg yolks with ½ cup of the sugar with an electric mixer on high speed until they are light yellow and form ribbons or ripples. Reduce mixer speed to low and pour in warm (but not hot) chocolate and ½ of the processed nuts. Mix until incorporated and set aside.

In a large bowl, beat egg whites with an electric mixer on high speed until soft peaks form. Reduce mixer speed to medium and incorporate the remaining sugar. Increase mixer speed to high and beat until the egg whites hold their shape but are not too stiff or dry.

Incorporate a heaping cup of egg whites into the chocolate mixture with a spatula. Then, carefully fold the chocolate mixture and remaining processed nuts into the remaining egg whites. Spoon the batter into an ungreased two-piece 10-inch angel food cake pan with feet. Carefully smooth top into an even layer. Bake until a toothpick inserted in the center of the cake comes out clean, about 75 minutes.

Remove the cake from the oven and turn the pan upside down on its feet to cool — the cake will not fall out (if you do not have a footed pan, simply invert the pan over the top of a wine bottle). When the cake is completely cool to the touch, loosen edges with a sharp knife and remove the cake from the pan. Cut into 16 pieces and serve.

Nutritional Facts

Total Fat
5g
7%
Saturated Fat
2g
8%
Carbohydrate, by difference
17g
13%
Protein
3g
7%
Calcium, Ca
14mg
1%
Choline, total
2mg
0%
Copper, Cu
1mg
0%
Fiber, total dietary
6g
24%
Fluoride, F
6µg
0%
Folate, total
10µg
3%
Iron, Fe
2mg
11%
Magnesium, Mg
67mg
21%
Manganese, Mn
1mg
56%
Niacin
1mg
7%
Phosphorus, P
106mg
15%
Selenium, Se
2µg
4%
Sodium, Na
43mg
3%
Water
7g
0%
Zinc, Zn
1mg
13%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.