Helen Goh's flourless walnut, date and espresso cake combines dark chocolate, fresh walnuts, dates, and espresso for a rich yet light dessert. The recipe serves 8-10 and takes 1 hour 30 minutes to cook, plus cooling time.
A Cake with a Hero Flavour
The cake contains enough dark chocolate to be considered a chocolate cake, but the dominant flavour comes from the sweet, creamy nuttiness of walnuts. Fresh walnuts are essential, as stale ones can turn bitter. Dates contribute a deep, caramel richness, while espresso balances the sweetness.
Despite its richness, the cake has a wonderfully light texture. It can be served with crème fraîche and poached pears to make it a full dessert.
Ingredients and Preparation
- 150g unsalted butter, plus extra for greasing
- 150g pitted dates
- 120ml just-brewed espresso
- 200g shelled walnuts
- 1 tbsp cocoa powder, plus extra for dusting
- 1 tsp ground cinnamon
- ¾ tsp baking powder
- ½ tsp fine sea salt
- 100g dark chocolate, broken into rough pieces
- 5 large eggs, separated
- 75g light brown sugar
- 1 tsp vanilla extract
- 75g caster sugar
Grease a 20cm cake tin with a removable base and line it with baking paper. Soak the dates in hot espresso. Finely grind the walnuts in a food processor, then mix with cocoa, cinnamon, baking powder, and salt. Puree the soaked dates and coffee in the same processor.
Baking and Serving
Heat the oven to 180C (160C fan)/350F/gas 4. Melt the butter and chocolate over simmering water, then cool slightly. Beat egg yolks with brown sugar until thick and pale, then mix in the melted chocolate, date puree, and vanilla. Fold in the walnut mixture.
Whisk egg whites with caster sugar to medium peaks, then fold into the batter. Pour into the tin and bake for 55-60 minutes, until the edges are set but the centre wobbles slightly. Cool completely in the tin, then dust with cocoa and serve.
