Polish chocolate & walnut cake

Method10 steps

1. 1

   Step 1: Heat the oven to170°C /150°C fan /gas3½. Line a shallow30×22-centimetre baking tin with baking parchment.

2. 2

   Step 2: Sift only the150 grams sponge flour plus its additional tablespoon with all the cocoa (50 g) and hold this dry mixture. Separate all eight whole sponge eggs, holding their yolks separately from the five additional meringue whites. Whisk these eight sponge whites to stiff peaks, then beat in only the200 grams sponge caster sugar gradually.

   Uses 150 g plain flour for cocoa sponge · 1 additional tbsp plain flour for cocoa sponge · 50 g cocoa powder for sponge · 8 whole eggs for sponge, separated in step 2 · 200 g caster sugar for sponge

3. 3

   Step 3: Whisk the actual eight reserved sponge yolks into the actual sugar-whipped sponge whites one at a time. Gently fold in all the actual prepared cocoa-flour mixture with a spatula, keeping as much air as possible.

   Uses All actual sponge components prepared in step2

4. 4

   Step 4: Pour all the actual sponge batter into the lined tin and bake for thirty-five minutes until set and a skewer comes out clean. Cool in the tin for five minutes, lift onto a rack and cool completely. Re-line the emptied30×22-centimetre tin with fresh parchment for the meringue; the timer covers only the bake.

   Bake cocoa sponge before separate cooling · 35 minUses All prepared cocoa sponge batter

5. 5

   Step 5: Finely chop all250 grams meringue walnuts, keeping the separate extra garnish handful untouched. In a clean bowl whisk only the five additional egg whites to stiff peaks, then add only the200 grams meringue caster sugar one tablespoon at a time until stiff and glossy. Fold in all the chopped250 grams walnuts, the separate tablespoon meringue flour (1 tbsp) and all the potato starch (1 tbsp).

   Uses 5 additional egg whites for walnut meringue · 200 g caster sugar for walnut meringue · 250 g walnuts for meringue, finely chopped in step 5 · 1 tbsp plain flour for walnut meringue · 1 tbsp potato starch for walnut meringue

6. 6

   Step 6: Spread all the actual walnut meringue evenly into the re-lined tin. Bake at the same170°C /150°C fan setting for forty minutes until set, then remove from the oven and let the meringue sheet cool completely.

   Bake walnut meringue before full cooling · 40 minUses All actual walnut meringue

7. 7

   Step 7: Chop all the glaze chocolate (100 g). Warm all100 grams double cream gently over low heat, remove from the heat and stir all the chopped100 grams chocolate into it until melted and glossy. Hold the actual glaze pourable for assembly.

   Uses 100 g double cream for glaze · 100 g chocolate for glaze, chopped in step 7

8. 8

   Step 8: When both actual sheets are completely cool, cut each30×22-centimetre sheet across its middle into two matching15×22-centimetre rectangles. Put one sponge rectangle on a serving plate, lay one actual meringue rectangle over it and sprinkle with some of the separate extra garnish walnuts. Keep the second actual sponge and meringue rectangles ready.

   Uses The entire cooled sponge sheet, cut into two equal rectangles · The entire cooled meringue sheet, cut into two equal rectangles · Some of the extra garnish walnuts between layers; retain the rest

9. 9

   Step 9: Put the second actual meringue rectangle on the first stack, then finish with the second actual sponge rectangle. Cover the cake top with all the actual chocolate glaze and decorate with the extra garnish walnuts remaining after step8.

   Uses The assembled first stack plus both actual reserved rectangles · All actual prepared glaze · All extra garnish walnuts remaining after step8

10. 10

    Step 10: Refrigerate the completed cake for one to two hours before serving, until the glaze is set and the layers are stable. Cut and serve as ten portions, keeping any remaining cake refrigerated.

    Chill assembled chocolate-walnut cake · 120 minUses The complete actual glazed cake