Marcella Hazan’s Chocolate Walnut Cake
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Chocolate walnut cake is a treasure of a recipe based on one from Marcella Hazan — it’s remarkably moist and light, and easy to make. This rustic cake is right at home presented on a plain old cutting board, dolled up with nothing more than a lavish dusting of cocoa.
The basis of this recipe comes from Marcella Hazan’s masterpiece, Essentials of Classic Italian Cooking, a cookbook I tote around with me like a cherished friend. And now I realize that it is just that.
I bought my copy at the Strand Bookstore in New York City, more than twenty years ago when I was teaching myself to cook, and I still have it. On those days when I feel slightly uncentered and overwhelmed, Marcella’s words and recipes help me feel grounded again.
I only have to read the recipe title for Roast Chicken with Two Lemons (a version of that chicken appeared here as Marry Me Roast Chicken) to be reminded that no matter how discouraging a day seems, a person can always replenish the soul by making something simple and delicious to eat.
Marcella’s recipe uses almonds, but I was craving walnuts and needed to make a dent in what seems to be a stockpile of them in my freezer (I must have been a squirrel in another lifetime).
I also added a bit of chocolate (just because). I love this cake, and I hope you will, too! It’s light, moist, rich, not too sweet, making it one of a few desserts that can be savored along with the last drops of red wine or better yet, a glass of nocino, after dinner.
Venetian Chocolate Walnut Cake inspired by Marcella Hazan
Ingredients
- 1 ¾ cups shelled walnuts
- 1 cup granulated sugar
- 3 ounces dark chocolate, chopped
- 1 tablespoon Grated lemon or orange zest
- 8 egg whites
- ½ teaspoon sea salt
- ½ cup all-purpose flour
- 1 tablespoon nocino Italian walnut liqueur or brandy, optional
- Unsweetened cocoa powder and softly whipped cream , for serving
Instructions
Yield: One 8-inch cake
- Preheat oven to 350 (175 C) degrees. Coat the sides of an 8-inch springform pan with olive oil or softened butter and line the bottom with a piece of parchment.
- Put the walnuts and sugar in a food processor and grind until fine crumbs form. Add the chocolate and zest and pulse a few times to chop the chocolate into small chips.
- Whip the egg whites and salt in a mixer with the whisk attachment until they form stiff peaks.
- Sift the flour over the egg whites and fold it in gently. Add the walnut mixture in 2 or 3 additions and fold it in carefully (the volume will decrease slightly. Stir in the nocino or brandy, if using.
- Transfer the batter to the pan. Bake on the middle oven rack 30–35 minutes, until the cake is puffed and a toothpick inserted in the middle emerges without crumbs but with a little melted chocolate.
- Cool in the pan 10 minutes before releasing the sides of the pan; invert onto a rack, remove the parchment paper. Turn the cake right side up and cool completely.
- Sift a light layer of cocoa powder over the cake. Slice into wedges and serve with side of softly whipped cream.
Notes
- Use rice flour for a gluten-free cake.
- Skip the brandy or nocino and use 2 teaspoons vanilla extract instead.
Nutrition per serving
Nutrition facts are calculated by third-party software. If you have specific dietary needs, please refer to your favorite calculator.
Thank you for posting this recipe! I had been looking for a way to use up a bottle of home-made nocino gifted to me, and this cake is perfect!
Lucky you! I wish I could taste a sample of your nocino (and the cake is pretty good too 🙂
Lovely shots and delicious recipes. I’m glad I found your blog 🙂
It sounds wonderful, somehow light yet rich at the same time from the egg whites and the walnuts and chocolate.
Love Marcella and this lovely cake you created from her recipe. I agree with the walnuts, most definitely! This is simple elegance!!!
I was that kid who thought walnuts existed solely for the purpose of ruining otherwise delicious things. So when I bit into a brownie that (unbeknownst to me) contained walnuts a few years ago, I was floored by how good it was. Now, I can’t get enough of chocolate + walnuts. I’m a sucker for egg white cakes too, so this one sounds divine. (:
Carey – Ha, yes. I know what you mean. A part of me still has a bad reaction to that unexpected chunk of walnut in a seemingly smooth, dark, chocolatey mass of brownie, It’s a small form of treachery. I still feel that way about raisins in just about any form, except for golden ones…sometimes, and tiny currants in a crusty whole grain bread.
I hope you’ll try the cake sometime – I think you will like!
You have got a gorgeous blog here! Beautiful shots!…This cake looks delicious…..chocolate and walnuts always make a nice pair!
Carol and Archana – thank you!
I’ve heard wonderful things about Marcella’s recipe. A rich chocolate cake is always a welcome treat!
Laura, Marcella is a treasure. I think you’ll love this cake!
Hi Karen,
Oh yes indeed, I know this cake, and it is delicious. I have never made it with walnuts, but I am certain they are great. I am so glad you made this one – I needed a bit of reminding. I had forgotten about it. Thank you!. As always, your photographs are beautiful and enticing.
Thanks for your kind words, Adri. It’s good to come back to the classic “essentials”, especially with Marcella’s simple cooking style, delicious and comforting to so many of us. Why over complicate?