This chocolate swirl walnut pound cake made me look back these past years.
A few years ago I ventured into the gastronomic business with a small café, something you probably know if you come here often. I closed it (sold it) a few months ago, have absolutely no regrets whatsoever of any shape, size or form, just in case you’re thinking how sad, and got my life back.
Gastronomy.
It’s a hard life, which you hear about endlessly, and yet nothing compares to reality. Especially when you dive into it with another job going on and not a drop of experience. Molly of Orangette, brilliantly explains the feeling ‘A couple of years ago, not long after we opened Delancey, back in the days when I was still cooking there every night and trying to write on the side and living on pizza and cookie dough and adrenaline and contemplating a third career as a mass murderer, ..’
It’s a hard life, which you hear about endlessly, and yet nothing compares to reality. Especially when you dive into it with another job going on and not a drop of experience. Molly of Orangette, brilliantly explains the feeling ‘A couple of years ago, not long after we opened Delancey, back in the days when I was still cooking there every night and trying to write on the side and living on pizza and cookie dough and adrenaline and contemplating a third career as a mass murderer, ..’
Now that I have more time, and before it magically disappears again, for whatever reason, I decided to start investigating certain things I had on my mind for the longest time, like nut pastes and creams. I am very familiar with the well known frangipane (almond cream), a mixture of almonds, sugar and eggs mainly, and an extraordinary base for fruit tarts, like pears, peaches, plums, figs, or apples as in this crackly apple almond tart.
The almond paste is the first step when making almond cream, where the nuts are ground with powdered sugar and a binding ingredient is added, in my case egg whites, though I’ve made it with honey and corn syrup too.
I often wondered why other nuts where not used as often as almonds. I mean, pistachios, hazelnuts, walnuts, all marvelous flavors to use in fruit tarts. Or as is the case here, in a gooey, tender walnut chocolate pound cake.
So, taking matters into my own hands, I made a walnut cream and used it in this cake, where it is treated almost as a butter and then swirled with chocolate, before a crumble is added on top. Simply wonderful.
This is a pound cake with a texture unlike a regular pound cake. It is more buttery, not so doughy. Any nut goes well with chocolate, so feel free to change the flavor.
The crumble is a nice and crunchy surprise, which might seem too much, but it works.
The crumble is a nice and crunchy surprise, which might seem too much, but it works.
Being this a very rich cake, if you have to feed many people, it’s a good idea to bake it in square form, and cut it in smaller pieces. Or serve it with coffee after a meal for a perfect sweet bite to end the night.
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Chocolate Swirl Walnut Pound Cake
- Yield: 8 servings 1x
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Ingredients
For the cake:
- 8 oz 225g unsalted butter, at room tº but not greasy
- ¾ teaspoon baking powder
- ¼ cup sugar
- 1 cup walnut paste **
- 5 large eggs
- 2 cups cake flour or all purpose flour
- 4 oz 115g semi sweet chocolate, melted
For the streusel:
- ½ cup flour
- ½ cup sugar
- 4 oz. 115g unsalted butter, cold and cut into pieces
For walnut paste:
- 1 cup walnuts
- 1 cup powdered sugar
- 1 egg white
Instructions
For the cake:
- Preheat oven to 350º. Butter or spray a non-stick 9×5 inch loaf pan.
- In a large bowl with an electric mixer, or the bowl of a stand mixer, cream butter with baking powder. Add sugar gradually and then walnut paste and beat for 2 or 3 minutes.
- Add eggs, one at a time, beating well after each addition. Remove from the mixer and add flour in three additions, mixing well with a spatula.
- Pour into prepared pan, level batter and add chocolate on top. Swirl with a knife, bringing some white batter to the top. Add crumble over batter and bake for 45 to 55 minutes or until a tester inserted in center comes out clean.
- Cool on wire rack and unmold. It keeps, well wrapped in plastic, for a few days.
Walnut paste:
- In the bowl of a food processor fitted with the metal blade, put walnuts and powdered sugar.
- Process until well ground and mixed.
- Add egg white and continue processing until a crumbly paste forms.
- Keeps well covered and refrigerated for a few weeks.
For the streusel:
- In the bowl of a food processor fitted with the metal blade, mix flour and sugar.
- Add butter and process until crumbly.
- Do not let it form a ball.
adapted from Pastries from the La Brea Bakery, by Nancy Silverton
Andrea_TheKitchenLioness says
January 26, 2013 at 17:48Paula, "walnut paste" sounds interesting. We almost always get the walnuts here from France and they start appearing in the markets in September, eagerly anticipated by many people. I use them extensively for all kinds of dishes and baking but have never made a "walnut paste" with them and I am sure that it adds quite some depth of flavor to your Chocolate Walnut Pound Cake. It does looks like a perfect cake to enjoy with that late afternoon cup of tea!
Guru Uru says
January 26, 2013 at 20:16I love the idea of walnut paste my friend, it sounds perfect in a pound cake 😀
And chocolate too? Indulgent 🙂
Cheers
CCU
Marissa | Pinch and Swirl says
January 26, 2013 at 21:52I'm glad to hear that you're happy with your decision to move on from the cafe. It's always good to try new things, give it a good shot, and walk away with a smile if the fit just isn't there.
I have a bag of freshly cracked walnuts in my freezer right now that need to jump into this cake. 🙂
wp_vknotes_admin says
January 27, 2013 at 11:17I didn´t know you could freeze walnuts… great tip
Susan says
January 27, 2013 at 00:46Oh, Paula, this looks amazing! I love walnuts – and chocolate. People are always telling John & me that we should open a restaurant, but I really think it would take all the fun out of cooking for us. I wouldn't be able to deal with the complaints & throwing food away. I can only imagine how much work this was for you.
I'm just glad you're here!
wp_vknotes_admin says
January 27, 2013 at 11:20My challenges were with employees (most of them so young and with such little interest in their job), and with the million (accurate number) of things to cope with every.single.day that had nothing to do with food or enjoying the customers.
yummychunklet says
January 27, 2013 at 02:48That is one tasty looking cake! Love the crumb!
Alice @ Hip Foodie Mom says
January 27, 2013 at 06:14Paula,
I love this post and recipe! Your words are always so honest and eloquent. Everything happens for a reason and you have no regrets and you have TIME. . which is a wonderful thing! I'm happy for you my friend! 🙂
wp_vknotes_admin says
January 27, 2013 at 11:20Thanks Alice, I´m much happier now!
thelittleloaf says
January 27, 2013 at 10:36This looks like an utterly incredible recipe. And as for the post, what wonderful words. I often think running a little cafe would be fun, but I know the reality could be hugely different. Very honest, fascinating post.
wp_vknotes_admin says
January 27, 2013 at 11:21Thanks Kate! Though I would go visit if you ever open a cafe…
Laura Dembowski says
January 27, 2013 at 13:34That cake looks incredible! Such a good idea to make paste with other nuts. I made almond paste for the first time last summer and instantly fell in love.
Amy (Savory Moments) says
January 27, 2013 at 13:42I love the crumb topping on top of this delicious looking cake. Sounds and looks wonderful.
Kat says
January 27, 2013 at 15:52I was glad to read you have no regrets about your choice. I guess people often romanticize owning a little cafe without realizing how stressful running one can be! And now you have the time to make all these beautiful things (and share them with more people). Beautiful cake!
Angie's Recipes says
January 27, 2013 at 18:01I am totally with you about gastronomic biz…used to work in the hotel restaurants (well, that's not even my own business) and I had enough with long working time…I meant 14 hours a day was normal, 16 hours wasn't anything special..
The cake looks really rich, bet it tastes super! I would love to try the walnut cream.
Laura says
January 27, 2013 at 20:19Can you use this process to make any nut paste? I have been looking for hazelnut paste for EONS! This looks wonderful, well except the walnuts which I don't like but I could sub a different nut paste, right? And also, thanks for confirming my decision to never ever go into the food service industry! 🙂
wp_vknotes_admin says
January 27, 2013 at 20:52I´ve substituted any nut with great results. But this is not hazelnut paste as in nutella…
Daniela Grimburg says
January 27, 2013 at 21:17That cake looks stunning and so are the pictures!
Nothing beats Almond cream,it's so tasty!
Renee says
January 27, 2013 at 21:27Cut in smaller pieces??? Not for me. I'll take a big fat slice of this cake. I love rich cakes. I'm dying to try the walnut paste too.
Nancy @ gottagetbaked says
January 27, 2013 at 23:06I often think about how life would be if I quit my day job and opened up a bakery. I'm a realistic gal – I know the hours are brutal, it's physically and mentally exhausting, and it's hard to make money. I'll just have to keep the baking as my personal hobby and make cakes like this one for myself. This looks amazing, Paula – I love that golden crumb on top and those delicious chocolate swirls. Walnuts are my favourite nut to bake with. I can't wait to try this.
Sara says
January 28, 2013 at 01:48Love this cake! What a great way to use walnuts, just sounds fantastic! 🙂
Deb says
January 28, 2013 at 02:43Baking for work is so different than baking whenever and whatever you wish. I am very happy to be able to bake for pleasure and manage my own little kitchen. I am glad to hear you are enjoying developing new recipes, as we your readers are pleased with your creations! The Chocolate Swirl Walnut Pound Cake is a perfect example of delicious!
Terra says
January 28, 2013 at 03:04I have never had walnut paste, that sounds like an awesome addition! Your streusel top looks so delicious! Hugs, Terra
Shut Up and Cook says
January 28, 2013 at 04:17This looks absolutely spectacular. Pound cake is one of my favorites, but this takes it to a whole new level. Love the addition of the walnuts. Congrats on this new chapter!
Medeja says
January 28, 2013 at 04:30Good for all the readers that you have now time to experiment and share many great recipes 😉 like this pound cake, that walnut paste sounds great, I would like to try it(when I am not that lazy :D)