This is what I call a ‘good-for-you’ cake. One-quarter cup of walnuts, for instance, provides more than 100 percent of the daily recommended value of plant-based omega-3 fats, along with high amount of copper, magnesium and biotin. Dark chocolate provides you with energy, fat, minerals and antioxidants. Eggs are a good source of high-quality protein, vitamin D, vitamin B12. Ok there is some sugar in a cake, but you can replace it with honey and it is a cake after all, not a medicine. So, I say… Eat more cake!
WALNUT AND CHOCOLATE CAKE
(An adapted recipe from Jul’s Kitchen)
140 g shelled walnuts
140 g caster sugar
140 g dark chocolate
butter to grease the cake tin
cocoa powder or chocolate for dusting (optional)
- Preheat the oven to 180C.
- Place the walnuts and sugar in the blender and pulse it until the walnuts are finely chopped, resembling a coarse flour.
- Transfer it to the bowl and add finely grated chocolate.
- Separate the eggs. Leave egg whites aside. Add the egg yolks to the nut mixture and stir to combine.
- Whip up the egg whites until they form the stiff peaks, then gently fold them into the walnuts.
- Butter a round tin and line it with the parchment paper, then scrape the batter into the tin.
- Bake the cake for about 30 minutes, or until golden brown and set.
- Let it cool down completely before slicing, dust with cocoa powder or more chocolate.