This decadent and light flourless walnut chocolate cake is gluten free and so delicious! It is moist and the white chocolate glaze pairs wonderfully with the light walnut cream between the layers. Match made in heaven!
Eggs | Sugar | Almond Meal Ground Walnuts | Milk | Butter Baking Soda | Baking Powder Heavy Whipping Cream | Vanilla White Baking Chocolate
Beat egg yolks and egg whites separately with sugar. Mix walnuts, almond meal, baking soda, powder and vanilla. Then gradually stir the dry ingredients and the egg whites into the egg yolk mixture and bake for about 25 - 30 minutes.
Make walnut cream by mixing walnuts and milk, then mix butter, powdered sugar, and vanilla until it's creamy and puffy, stir in the walnut mixture and refrigerate. Mix milk and vanilla and pour over the first cake layer, then spread the chilled walnut cream.
Carefully, place the second cake layer on top with the flat side up and evenly spread out the remaining milk syrup, then refrigerate for 1 hour. Melt chocolate, butter, and cream until smooth and spread over the chilled cake.
ENJOY!
Garnish with walnuts and refrigerate to set. Then decorate with raspberries or strawberries before serving.