Gluten-Free Chocolate Walnut Cake

Preparation

Preheat the oven to 350°F (180°C). Line two 10-inch (26 cm) round cake pans with parchment paper, then butter and set aside.

Beat the egg whites on low speed and slowly add the sugar and vanilla sugar at the soft peak stage. Increase the speed until the mixture becomes frothy. Reduce the speed and continue mixing on low speed while slowly adding the egg yolks, one at a time. When the mixture is ready, add the nuts and stir with a spatula or wooden spoon until well combined.

Pour the cake batter into the prepared pans and bake for about 20 minutes, until a toothpick inserted in the center comes out clean. Cool on a cooling rack for at least 30 minutes.

Meanwhile, start preparing the chocolate frosting. In a large mixing bowl, add the whole eggs and sugar and whisk until completely smooth. No need to use a heavy-duty mixer. Transfer the mixture to a saucepan and cook in a double boiler, stirring constantly, about 15 to 20 minutes until it begins to thicken. When it thickens enough, add the butter and chocolate. Cook until everything is melted. Remove from the heat and allow the mixture to cool for 10 minutes. Add the nuts and put the mixture in the fridge for about 2 hours.

Place a layer of a cooled cake on a plate or cake pedestal, flat side up. Using a spatula or other similar tool, evenly spread the top of the cake with the chocolate frosting. Place the second layer of cake on top, making sure the rounded side is up. Spread remaining frosting evenly over top and sides of cake.

Chill in the refrigerator for at least 2 hours.