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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 cinnamon powder
2 cups , 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 carefully fold into the yolk 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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  • Valrhona Caraibe fèves

    Valrhona Caraibe fèves

    Grand Cru dark chocolate, made with a blend of the finest Caribbean island cocoa beans. Aromatic with a long finish, Caraibe is fruity and barely sweet with delicate flavours of almonds and roasted coffee. 66% cocoa.

    Caraibe matches well with almonds, pecans, cinnamon, coffee, vanilla, caramel, lemon zest and lemongrass. It comes in 'fèves' which are moulded oval-shaped pieces for easy measuring, melting and incorporation into desserts and baking.

    Also available in a 250g bag and 3kg bag.

    Learn More
    102 -

  • Fresh As ~ Mandarin Segments

    Fresh As Mandarin Segments

    Freeze dried mandarin segments are intensely flavoured and crunchy.

    Eat them as they are, chocolate dip them, mix them through your cereal or crumble them over your favourite ice-cream or dessert.

    Learn More
    102 -

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