Chocolate Swirl Walnut Pound Cake

Chocolate Swirl Walnut Pound Cake

  • Yield: 8 servings 1x



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 


For the cake:

  1. Preheat oven to 350º. Butter or spray a non-stick 9x5 inch loaf pan.
  2. 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.
  3. 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.
  4. 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.
  5. Cool on wire rack and unmold. It keeps, well wrapped in plastic, for a few days.

Walnut paste:

  1. In the bowl of a food processor fitted with the metal blade, put walnuts and powdered sugar.
  2. Process until well ground and mixed.
  3. Add egg white and continue processing until a crumbly paste forms.
  4. Keeps well covered and refrigerated for a few weeks.

For the streusel:

  1. In the bowl of a food processor fitted with the metal blade, mix flour and sugar.
  2. Add butter and process until crumbly.
  3. Do not let it form a ball.