flourless german walnut bundt cake

Which does not mean it is gluten-free. Nope. This Flourless German Walnut Cake has a tiny secret. The beautiful light brown, almost golden colour, is all about the ground walnuts in it, but the bread crumbs are responsible for it too. And for the texture, of course.

Lo cual no significa que sea libre de gluten. No. Esta torta de nuez alemana sin harina tiene un pequeño secreto. El lindísimo color marrón claro, casi dorado, se debe a las nueces molidas en la misma, pero el pan rallado en ella es responsable también. Y por la textura, por supuesto.















The best way to pair this cake is with a tempered chocolate cover. When it dries up, it becomes bright and hard, covering a humid, light and fluffy, just crunchy interior. It is best to finely chop the walnuts without pulverizing them.

El mejor acompañamiento para esta torta es una cubierta de chocolate puro templado. Al secarse queda brillante y duro, cubriendo un interior húmedo, liviano y esponjoso, apenas crujiente. Es ideal que las nueces estén picadas finamente pero no pulverizadas. 

This cake is wonderful for tea-time, but it makes a great dessert, served with whipped cream and halved walnuts. I decided to make a bundt cake, but the recipe is suitable for a layered cake, too. You just have to divide the batter in two and use round 9" inch baking tins, baking them for about 40 minutes each or until golden brown. The cream is ideal as a filling and the tempered chocolate will make a delicious cover. Some walnuts here and there to garnish it,  and your special dinner dessert will be ready!

Esta torta es maravillosa para la hora del té, pero puede convertirse en un gran postre, servido con crema batida y nueces en mitades. Me decidí a hacer una torta bundt, pero la receta es adecuada para un torta en capas también. Sólo tienen que dividir la masa en dos y usar un molde redondo de 23 cm de diámetro, hornearlas durante unos 40 minutos cada una, o hasta que estén doradas. La crema es ideal como relleno y el chocolate templado es una deliciosa cobertura. Algunas nueces aquí y allá, para adornar y el postre de esa cena especial estará listo!



















I almost forgot to tell you this heirloom recipe is one of the treasures we keep with my mother, who recently turned eighty, from a very "sixties" cook-book she greatly values, by a lady cook of Greek descent, who was very famous at that time, in these southern latitudes.

Casi se me olvidaba contarles que esta receta, una reliquia de familia, es uno de los tesoros que guardamos con mi madre, que acaba de cumplir ochenta años, sacada de un libro de cocina muy "años sesenta" que ella valora mucho, cuya autora es una cocinera de ascendencia griega, que era muy famosa en ese momento, por estas latitudes australes.

flourless german walnut bundt cake (torta bundt alemana de nuez sin harina)















RECIPE / RECETA
Serves 8/ Porciones 8 Adapted from the Book "Cocinemos con Ketty" by Ketty de Pirolo

Ingredients
For the cake:
1 cup finely ground walnuts
3/4 cup granulated sugar
3 large eggs, separated
3 tbsp finely ground bread crumbs
1/4 cup vegetable oil (canola, sunflower)
1 tbsp vanilla extract
For the tempered chocolate:
5 oz. good quality dark chocolate
Whipped cream/ whole walnuts to serve

Ingredientes 
Para la torta:
1 taza de nueces molidas finamente
3/4 taza de azúcar granulada
3 huevos grandes, separados
3 cucharadas de pan rallado finamente molido
1/4 de taza de aceite vegetal (canola, girasol)
1 cucharada de extracto de vainilla
Para el chocolate templado:
5 oz ( 150 g) de chocolate oscuro de buena calidad
Crema batida / nueces enteras para servir


















Instructions

  1. In a large bowl, with the help of an electric hand beater, beat the egg yolks with the sugar until pale and fluffy
  2. Add the vegetable oil, vanilla extract, ground walnuts, bread crumbs and combine well
  3. In another bowl whisk the egg whites until soft peaks are formed. 
  4. Add the egg whites to the batter in two times, folding gently
  5. Grease and flour a 8" inch bundt mold and pour the batter 
  6. Preheat the oven to 160 C / 320 F and bake for 40 to 45 minutes or until a skewer inserted comes out dry
  7. Allow to cool for 10 minutes and gently unmold 
  8. For the tempered chocolate: chop the chocolate coarsely, add 2/3 to a small saucepan and melt it in a "bain marie" until it reaches 45 to 50 degrees. Place the hot saucepan on a kitchen towel over the counter and add the rest of the chocolate and allow it to dissolve in the melted chocolate, mixing gently
  9. Pour the chocolate over the cake, garnish with some halved walnuts

Instrucciones 
  1. En un bols grande, con la ayuda de un batidor de mano eléctrico, batir las yemas con el azúcar hasta que estén pálidas y esponjosas
  2. Añadir el aceite vegetal, extracto de vainilla, nueces molidas, el pan rallado y mezclar bien 
  3. En otro bols batir las claras hasta que se formen picos suaves. 
  4. Añadirlas a la preparación en dos veces, con suaves movimientos envolventes
  5. Enmantecar y enharinar un "molde bundt" de 20 cm de diámetro y verter la preparación
  6. Precalentar el horno a 160 C / 320 F y hornear de 40 a 45 minutos o hasta que un palillo insertado salga seco 
  7. Dejar enfriar durante 10 minutos y desmoldar con cuidado  
  8. Para el chocolate templado: Trozar el chocolate, agregar 2/3 a una cacerola pequeña y derretir en un "baño maría" hasta que alcance los 45 a 50 grados. Colocar la olla caliente sobre un repasador sobre la mesada y añadir el resto del chocolate y dejar que se disuelva en el chocolate derretido, mezclando suavemente 
  9. Verter el chocolate sobre la torta, decorar con algunas nueces partidas por la mitad















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11 comentarios:

  1. What a wonderful heirloom recipe, sounds delicious with ground walnuts and chocolate.

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  2. This is fabulous Viviana, the cake looks incredible. I must give this a try, I love that it's flourless and have never seen a flourless cake except the chocolate one. This is amazing, your photo's are gorgeous.

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    Respuestas
    1. Thanks Suzanne! I have done a gluten free almond cake without flour also and it comes out well, too.

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  3. This cake looks awesome...so delicious! I love chocolate and walnuts...what a great way to have both! Thanks for sharing this recipe!

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    Respuestas
    1. Thank you Jodee for stopping by, I also love the combination!

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  4. Looks delish!

    Thanks for coming and linking up at #The Weekend Social. Please be sure to come back next week starting Thursdays at 9PM EST The Midnight Baker ! I hope to see you there!
    Judy@ http://www.bakeatmidnite.com

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  5. My mother does à walnut cake with à chocolate cover almost like yours. The use of breadcrumbs is à very good idea. Yummy!!

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  6. Thank you so much for sharing your awesome blog post on our link party we formerly co-hosted for 23 weeks, (The Weekend Social) I just wanted to update you to our new link party #PureBlogLove. It runs every Thursday 8 pm est-Sunday nights at midnight. The other girls are still hosting the former party on their pages so don't forget drop by and visit them as well. I hope to see you this week at our new one.
    Have a fantastic night
    Heidy L. McCallum
    www.themccallumshamrockpatch.com

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