Famed photographer Jennifer Martiné has another hidden talent… she is just as good at photographing food as she is at creating it! Our mouths were watering when we laid eyes on this Espresso and Walnut Dark Chocolate Cake, and when we found out it was topped with Rose Scented Whipped Crème? Well… let’s just say we have a new favorite dessert.
Espresso and Walnut Dark Chocolate Cake with Rose Scented Whipped Crème
Adapted from: Italian Easy – Recipes from the London River Cafe – Clarkson Potter 2004
3 Cups Walnuts, toasted, ground to fine texture
2-4 Tbsp Instant Espresso Powder mixed with 1 Tbsp hot water
6 oz Chocolate 70% or more
2 1/2 Sticks Organic Unsalted Butter
6 Organic Eggs
1 Cup Sugar
1 Cup Organic Whipping Creme
1/2 Cup Powdered Sugar
2 Tbsp Rose Water
Heat oven to 325 degrees F.
Using extra butter, grease a 10-inch round springform cake pan and line with parchment paper.
Toast the walnuts in the oven until brown. Let cool, then process in food processor or chop to a fine texture.
Break chocolate into pieces and melt with the butter and coffee in a bowl over simmering water. Cool, then fold in the walnuts.
Separate the eggs and beat the yokes and sugar in a mixer until pale and doubled in size. Fold into the chocolate mixture.
Beat the egg whites until stiff, then carefully fold into the batter. Pour into pan.
Bake in the oven 1 hour. Cool in pan.
Whip the creme, sugar and rose water until thick and spread over cooled cake. Top with chocolate curls or rose petals to garnish, remove petals before eating.