PointsPlus Chocolate Walnut Cake Recipe

Staff Writer
PointsPlus Chocolate Walnut Cake Recipe
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.*

Ready in
1 h, 30 m
16
Servings
143
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

  • 9 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.

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.

Nutritional Facts

Total Fat
6g
10%
Sugar
17g
N/A
Saturated Fat
3g
13%
Cholesterol
105mg
35%
Protein
4g
8%
Carbs
19g
6%
Vitamin A
45µg
5%
Vitamin B12
0.3µg
4.2%
Vitamin D
0.6µg
0.1%
Vitamin E
0.3mg
1.7%
Vitamin K
0.6µg
0.8%
Calcium
20mg
2%
Fiber
0.6g
2.6%
Folate (food)
16µg
N/A
Folate equivalent (total)
16µg
4%
Iron
0.8mg
4.6%
Magnesium
16mg
4%
Monounsaturated
2g
N/A
Phosphorus
73mg
10%
Polyunsaturated
1g
N/A
Potassium
79mg
2%
Riboflavin (B2)
0.1mg
8.3%
Sodium
41mg
2%
Sugars, added
17g
N/A
Zinc
0.6mg
3.7%

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