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Drunken Turkish Walnut Cake

Drunken Turkish Walnut Cake


serves 8

600ml cream
500g Valrhona dark chocolate
12 free-range eggs, separated
2 cups soft brown sugar
2 tsp Spice Trader cinnamon powder
2 cups Kernelz walnuts , finely chopped
1 cup fresh breadcrumbs, made by processing stale ciabatta in a food processor until you have fine crumbs
250ml Sovrano Coffee Liqueur
150g Zany Zeus Mascarpone
1 cup Fresh As freeze dried mandarin segments , plus 12 extra whole segments for decoration


Bring 300ml of the cream to the boil in a small saucepan. Remove from the heat and add 250g of the chocolate. Stir until smooth. Pour into a bowl and cool until it has thickened and is almost spreadable.

Preheat the oven to 180°C. Butter two 23cm springform cake tins and line the bottoms with baking paper.

Beat the egg yolks, sugar and cinnamon until pale, fluffy and thick. Stir in walnuts and breadcrumbs. Beat the egg whites until stiff and fold into the yolks mixture. Pour evenly into the tins and bake 20-25 minutes until a skewer comes out clean. Remove from the oven, cool and then remove from the tins. Pour ½ of the liqueur over the top of each cake.

Finely chop 100g of the remaining chocolate. Put the mascarpone and remaining cream in a bowl and whip. Stir in the crumbled mandarins and chopped chocolate.

Put one of the cakes, bottom side up on a serving plate. Spread the mascarpone mixture evenly over the top. Place the other cake on top, bottom side up. Spread the cooled chocolate mixture evenly over the top of the cake. Refrigerate until the chocolate has set.

Melt the remaining chocolate and dip the 12 mandarin segments in it. Place these around the top edge of the cake. Let the chocolate set and then serve in wedges.

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