Polish Chocolate Cake with Walnuts

A delicate chocolate sponge cake with a crispy walnut meringue and glaze — a classic Polish dessert that will win over any sweet tooth.

Ingredients

• 150 g Wheat flour
• 50 g Cocoa powder
• 8 pcs Egg
• 200 g Sugar
• 5 pcs Egg whites
• 200 g Sugar
• 250 g Walnuts
• 1 tbsp Wheat flour
• 1 tbsp Potato starch
• 100 ml Heavy cream 35%
• 100 g Chocolate

Instructions

1. Preheat the oven to 170 °C. Line a 30×22 cm baking pan with parchment paper. Sift the wheat flour and mix it with cocoa powder, set aside.
2. Whip the egg whites until stiff peaks form, then gradually add sugar in small portions. Continuing to whip, add the egg yolks one at a time. Carefully fold in the flour mixture with cocoa using a spatula.
3. Pour the batter into the prepared pan and bake for 35 minutes until done.
4. Let the sponge cake cool for 5 minutes, then remove it from the pan. Line the pan with fresh parchment paper.
5. For the meringue: whip the egg whites until stiff peaks form, then gradually add sugar one tablespoon at a time. When the meringue becomes glossy and firm, carefully fold in the finely chopped walnuts, wheat flour, and potato starch.
6. Spread the walnut meringue in the prepared pan and bake for 40 minutes at 170 °C.
7. Remove from the oven and let cool completely.
8. For the glaze: heat the heavy cream over low heat, then remove from heat. Add the chopped chocolate and stir until completely dissolved and shiny.
9. Cut the cooled chocolate sponge cake and walnut meringue into layers. Place a layer of walnut meringue on the bottom layer of sponge cake, sprinkle with walnuts. Add a second layer of meringue, then the top layer of sponge cake. Cover the entire cake with chocolate glaze and decorate with walnuts.
10. Place the finished cake in the refrigerator for 1–2 hours before serving.