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Slice of chocolate walnut torte on a plate with a fork
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Chocolate and Cardamom Walnut Torte

This exquisitely flavoured torte combines the warm depths of chocolate with hints of cardamom spice in a moist, dense just-sweet-enough cake. Perfect for those moments when you feel like a thin slice of cake packed with satisfying flavours.
Course Cake, Dessert
Cuisine European
Keyword Baked, Cake, Chocolate, Torte, Walnut
Prep Time 30 minutes
Cook Time 45 minutes
Cooling 30 minutes
Total Time 1 hour 45 minutes
Servings 30 people
Calories 80kcal
Author Heather Gale
Cost $10

Equipment

  • Kitchen scale
  • Small pot
  • Measuring cups
  • Measuring spoons
  • Baking tray
  • Parchment paper
  • Scraper
  • Large and medium mixing bowls
  • Wooden spoon
  • 9" springform baking pan
  • 4" springform baking pan if you are gifting a torte
  • Oven mitts
  • Cooling tray
  • A pencil and scissors
  • Butter knife
  • Electric egg beater

Ingredients

  • 5 eggs at room temperature
  • 3 oz dark unsweetened chocolate
  • 1/2 c water
  • 1/2 c dry roasted walnuts substitute with hazelnuts
  • 1/2 c hazelnut flour substitute with almond flour
  • 1/2 c flour more for dusting the pan
  • 3/4 c brown sugar
  • 1/2 tsp coarse sea salt
  • 2 tsp vanilla extract
  • 1 tsp ground cardamom

Optional

  • 2 tbsp cocoa powder

Instructions

  • Weigh 3 ounces of chocolate on kitchen scales before adding to a small pot. On LOW heat, melt the chocolate with ½ c water. Set aside to cool.
  • Place ½ c raw walnuts (or hazelnuts) on a baking tray and bake 10 minutes at 350°C. Remove from oven and allow to cool.
  • Measure flour, nut flour, cardamom, sea salt and cocoa (if you prefer a double-chocolate torte) and add to a medium mixing bowl. Stir until well mixed.
  • Crack and add 5 eggs to a large mixing bowl. Beat until thick and foamy.
  • Add one-third of the brown sugar to the eggs and beat in between. Repeat three times.
  • Gently stir in the flour mixture.
  • Add cooled melted chocolate and gently stir until mixed.
  • Add dry-roasted walnuts and gently stir until mixed.
  • Add to the prepared springform pan and bake for 45 minutes at 350°C. Test for doneness with a toothpick.
  • Test for doneness by inserting a toothpick. If the wood is clean, your torte is baked. If some mixture sticks, cook a further 5-10 minutes before re-testing.
  • Remove from oven and allow to cool on a tray for 10 minutes BEFORE opening the spring.
  • Remove the pan, base and parchment paper and allow the torte to cool for at least 30 minutes before serving. If you are icing the torte, wait at least 1 hour.
  • Serve slices with fresh berries and vanilla ice cream topped off with fresh grated chocolate, or keep it simple and serve the torte on its own.

Preparing the Springform Pan

  • Lay the base of the pan on parchment paper and trace around the edges. Trim with scissors.
  • Rebuild the springform pan before applying butter to the base. Tilt the pan to check all surfaces are evenly coated before adding the parchment paper disc.
    Press the paper into the pan before wiping with additional butter and dusting with a light coating of flour.

Nutrition

Calories: 80kcal | Carbohydrates: 9g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 52mg | Potassium: 57mg | Fiber: 1g | Sugar: 6g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg