Grandma's chocolate-walnut cake – fluffy walnut layers, velvety cream and a glossy glaze recept

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  • Easy to prepare
  • 12 portions
  • 90 minutes
Jan, 18. 12. 2025

Traditional chocolate-walnut cake made from nut meringue layers, egg-yolk chocolate cream and a glossy glaze. Exact ingredients, step-by-step method, times and number of servings.

A cake that has it all: delicate nut layers based on egg whites, a hearty egg-yolk chocolate cream and a pinch of nostalgia that smells of grandma’s kitchen. The secret to success? Two nut bases baked separately, sliced into four thin layers, between which lies a smooth cream with a pinch of chopped walnuts. The surface is finished with a glossy chocolate glaze.

For 12 portions

Ingredients

Nut bases (for 2 layers):

Cream:

Chocolate glaze:

Preparation procedure

  • Nut bases (2×) Preheat the oven to 180 °C. Whisk 6 egg whites into stiff peaks, gradually beat in 160 g sugar until glossy and gently fold in 160 g ground walnuts. Spread the mixture onto a baking sheet (approx. 30 × 40 cm) lined with parchment paper into an even thin layer. Bake 15–20 minutes until light golden. Let cool on a wire rack. Bake the second nut layer in the same way. After cooling, cut each layer lengthwise – you will get 4 thin layers in total.
  • Egg-yolk chocolate cream Place the egg yolks with the sugar, water and broken chocolate into a bowl over a gently simmering water bath. Stir constantly and heat until the cream thickens (do not boil). Let cool completely. Whip the butter until fluffy and gradually beat the cooled chocolate base into it. Finally fold in the chopped nuts. Set aside a small portion of the cream for final decoration.
  • Assembling the cake Place the first layer on a board, spread a third of the cream. Top with the second layer, more cream, the third layer, the remaining cream and finally the fourth layer. Lightly weigh down and chill for a while.
  • Chocolate glaze Melt the chocolate in a water bath, stir in the oil until smooth and glossy. Pour the glaze over the top of the cake and smooth. Do not store the cake in the refrigerator – place it in a cool spot so the layers soften and the cream settles. After it sets, decorate with the remaining cream.

Total preparation time

  • Bases: 45–50 min (including cooling)

  • Cream: 20–25 min + cooling

  • Assembly and glaze: 20 min

  • Resting: min. 3–4 hours (better overnight)

  • Total (active): approx. 1 h 30 min + resting

Number of servings

12–14 servings

Conclusion

Grandma’s chocolate-walnut cake is an honest classic that rewards patience. Let it rest – the layers will soften, the flavors will meld and each slice will hold perfectly. For a festive table or a family Sunday, it’s a cake that will always be snapped up.

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