SCRUMPTIOUS WALNUT CAKE
Lacker valnotstarta
A lovely cake with a great taste of chocolate, walnuts, and
coffee. Serve fresh berries and whipped cream with it, that's
"the dot over the letter 'i'" as we say in Sweden.
Makes 1 cake, 8 - 10 pieces
INGREDIENTS:
Please see conversion chart below! :o)
60 g dark chocolate in pieces
1/2 dl oil
1/6 tsp salt
1 dl strong coffee
1 dl sugar
1 egg
1/2 dl whipping cream
1 tsp baking powder
1 tsp vanilline sugar
1 tsp punsch (sweet arrack, typically Swedish)
or liqueur of some kind (this is optional)
2 1/2 dl all-purpose white flour
2 1/2 dl chopped walnuts
Chocolate glazing:
150 g dark chocolate in pieces
1 tbs oil
METHOD
Heat chocolate, oil, salt, and coffee in a waterbath until the
chocolate has melted. Pour the chocolate mixture in a bowl.
Add sugar, egg, cream, baking powder, vanilline sugar, and
optional "punsch" or other liqueur. Beat with an electric beater
until the mixture is smooth and well blended. Add flour and
beat for about 3 more minutes. Be sure to scrape down the
mixture that will stick to the edges of the bowl.
Add half of the nuts.
Pour the mixture in a buttered, crumbed baking dish. Bake in
the lower part of the oven, 175C/350F, for 35 - 40 minutes or
until the cake begins to loosen from the walls. Let cool in
the dish and then move it to a baking sheet.
Glazing: Heat chocolate and oil in a waterbath. Spread the
glazing over the cake as evenly as possible. Sprinkle with
the rest of the nuts.
Enjoy!
Conversion Chart
1 1/2 liter = 6 cups
1 liter (l) = 4 1/4 cups = good quart
500 ml = 1/2 liter = good 2 cups
1 dl = 100 ml = scant 1/2 cup
50 ml = 1/2 dl = scant 1/4 cup
1 kg = 2 1/4 lb
500 g = 1/2 kg = 1 lb 2 oz
250 g = 1/4 kg = 9 oz
100 g = 3 1/2 oz
50 g = scant 1/2 cup = 1 3/4 oz
1 inch = 2,54 cm
100 - 150C = 212 - 300F
175 - 225C = 350 - 425F
250C = 475F
275C = 525F
Submitted by Bella
(Isabel Brattkull from Gothenburg, Sweden).
July 23, 2000
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