Exquisite Paleo Hungarian Dessert: Flourless Walnut Chocolate Cake

Allergens

Nuts (Walnuts), Eggs

Ingredients

• 1 cup raw walnuts, divided
• 1 1/2 cups almond flour
• 1/2 cup unsweetened cocoa powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1/2 cup granulated sweetener of choice (e.g., erythritol or stevia)
• 1/3 cup unsweetened applesauce
• 1/3 cup unsweetened almond milk
• 1 teaspoon pure vanilla extract

Instructions

1. Preheat oven to 350°F (175°C). Grease an 8 inch springform pan and line the bottom with parchment paper.
2. In a food processor, pulse 3/4 cup of walnuts until finely ground. Transfer to a large bowl and whisk in almond flour, cocoa powder, baking soda, and salt.
3. In another bowl, beat together egg yolks and sweetener until pale and creamy. Stir in applesauce, almond milk, and vanilla extract.
4. Pour the wet ingredients into the dry mixture and mix until well combined. Set aside.
5. In a clean bowl, beat egg whites with a pinch of salt until stiff peaks form. Fold half of the whipped egg whites into the batter to lighten it, then fold in the remaining egg whites gently.
6. Stir in the remaining 1/4 cup of finely chopped walnuts.
7. Pour the batter into the prepared pan and smooth the top. Bake for 25 30 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then remove from the pan and let cool completely.
8. Serve with fresh berries and a dollop of dairy free whipped cream for an extra touch of indulgence.

Chef’s Insight

To achieve the perfect texture, ensure that the egg whites are beaten until stiff peaks form.

Notes

This recipe is suitable for those following a Paleo diet or looking to avoid gluten and grains. Be sure to use unsweetened cocoa powder and a granulated sweetener of choice to keep the recipe compliant with Paleo principles.