Chocolate and Walnut Bars

This week’s selection for Tuesdays with Dorie is a bar aka cake that Dorie describes as “pleasantly dry, sponge texture.” This is Dorie’s version of a Roman dessert she liked. I had to make changes right from the start. I have a Costco size bag of almond flour so I substituted the walnuts for almonds. The recipe warns “a fair number of bowls” are needed which is correct as well as a food processor and mixer. This is almost a flourless cake with a mere half a cup of flour the rest is the nut flour. It has a heavy dose of chocolate 8 ounces to be exact. All the leavening comes from eggs, 8 eggs. The yolks go into the food processor (a process I did not find convenient) and the whites get whipped up to stiff, glossy peaks then get folded into the cake. The finished cake is covered in dark chocolate glaze which I consider a necessary part and not optional.

This was a wonderfully chocolate cake. It did not seem dry or sponge like to me but maybe my substitution changed that. We thought it was like a flourless chocolate cake. Most had seconds and my son ate it with vanilla ice cream. I would make this again. To see what others thought head over to Tuesdays with Dorie.


7 Comments Add yours

  1. I also thought about how this would be great with almond flour! And yes, definitely a cake/ torte/ bars/ slices but not cookies. Still delicious!


  2. i also mixed up the nuts here to use what i had already. i can’t look away from your glaze!


  3. Kayte says:

    This looks lovely as a cake…all that drippy chocolate would be so welcome…I can see the guys trying to get the pieces with the most drippy chocolate on them.


  4. Kayte says:

    It’s quite possible you are going to get several comments from me as I am having trouble getting them to register…probably WordPress has decided that I’ve been removed from the planet, it’s been so long. Your cake looks wonderful…all those drippy chocolatey bits would be the first thing gone with my guys, each deciding how to get the pieces with the most drippy chocolate on them!


  5. Cakelaw says:

    I agree – this cake was more like a flourless chocolate cake, not dry at all. Your cake looks so delish with its shiny glaze.


  6. Eila says:

    Love your idea to use almond flour. It seems that would streamline things ever so slightly. Your glaze is so shiny!! Beeeeautiful!


  7. I agree the chocolate topping was not optional haha! I used the walnuts and I do think it was more of a dry cake so maybe the almonds gave it more moisture.


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