Flourless walnut chocolate cake with walnut ganache

Serves 4

Flourless walnut chocolate cake with walnut ganache300 g dark chocolate, chopped
375 g tin condensed milk
2 tablespoons molasses
300 g walnuts
125 g chopped dates
5 eggs

Chocolate ganache:
125 ml whipping cream, at room temperature
200 g dark chocolate, chopped
1 cup walnut halves, for garnish

Preheat the oven to 180°C and line a 22cm springform cake tin with baking paper.

Put the chocolate in a heatproof bowl. Place the bowl over a small saucepan of simmering water, ensuring the base of the bowl isn’t touching the water. Use a rubber spatula or wooden spoon to stir the chocolate until it starts to melt. Stir in the condensed milk and molasses until combined. Remove from the heat.

Put the walnuts in a food processor and process until finely chopped. Add the chocolate mixture to the walnuts. The mixture will seem impossibly thick, but start to add the eggs, one at a time, processing for a few seconds to make a thick, nutty batter.

Scrape the mixture into the prepared tin. Transfer to the oven and bake for 40 minutes. Remove from the oven and leave in the tin to cool a little.

To make the chocolate ganache, combine the cream and chocolate in a small saucepan and stir over medium heat until smooth and glossy. Pour the ganache over the cake. Scatter the walnuts over the ganache. Refrigerate until cool and the ganache is firm.

Serving suggestion: Cut into wedges to serve.

Walnuts contain antioxidants

Walnuts contain antioxidants

Walnuts contain antioxidants