<\/div>\n

Last November, I went to P\u00e9rigueux for the cookbook fair, as I do every other year. I have been going consistently since my first book in 2014. This time I tasted a walnut cake that was very similar to the one I am presenting to you today, even though it was concocted by me, with my interpretation. The result is excellent. The nut is omnipresent. In the pastry first of all with chocolate and in the filling with a little walnut wine, which gives an unexpected smoothness and freshness. From the first try, it was the one I liked (although I did several to be sure!). It will be able to be preserved several days, to see more than one week largely. <\/div>\n

<\/div>\n

Recipe for a 18cm mould:<\/b><\/h1>\n
\n
140g of semi-salted butter<\/b><\/li>\n
185g of brown sugar<\/b><\/li>\n
65g of melted dark chocolate<\/b><\/li>\n
220g of flour<\/b><\/li>\n
140g of nuts<\/b><\/li>\n
20g unsweetened cocoa powder<\/b><\/li>\n
40g of egg<\/b><\/li>\n<\/ul>\n
For forage:<\/b><\/h1>\n
\n
140g of nuts<\/b><\/li>\n
50g of sugar<\/b><\/li>\n
30g of egg<\/b><\/li>\n
25g of walnut water (walnut wine) or port wine<\/b><\/li>\n<\/ul>\n
<\/p>\n
Put all the nuts (280g, paste+filling) in a blender and pulse to get a coarse powder. <\/div>\n
<\/p>\n
<\/a><\/div>\n
<\/p>\n
<\/a><\/div>\n
<\/div>\n
In the bowl of a food processor or in a bowl, put the semi-salted butter and the brown sugar. <\/div>\n
<\/p>\n
<\/a><\/div>\n
<\/p>\n
Mix until you have a homogeneous cream. Add the 40g of egg (beat an egg into an omelette and weigh the necessary amount) and the melted dark chocolate. <\/div>\n
<\/p>\n
<\/a><\/div>\n
Mix then add the flour, the 140g of nut powder and the cocoa powder.<\/p>\n
<\/a><\/div>\n
<\/p>\n
<\/a><\/div>\n
Mix just until you have a homogeneous paste. Place in a cool place while you make the filling.<\/p>\n
<\/a><\/div>\n
<\/p>\n
Put the remaining 140g of walnuts, the sugar, the 30g of egg and the walnut wine in a bowl. Mix well. <\/div>\n
<\/p>\n
<\/a><\/div>\n
On a piece of parchment paper, roll out half the dough to a thickness of 8mm.<\/p>\n
<\/a><\/div>\n
Spread the other half to the side. Place the filling in the center of one of the pieces of dough.<\/p>\n
<\/a><\/div>\n
<\/p>\n
Make sure you leave a 1.5cm margin around the filling to fit into the cake pan you are using. Place the second dough on the filling. I use a cake pan with a removable bottom for this recipe. <\/div>\n
<\/p>\n
<\/a><\/div>\n
With the edge of the pan, I cut the excess dough. With the rest, you can make shortbread!<\/p>\n
<\/a><\/div>\n
You will then have a perfect cake.<\/p>\n
<\/a><\/div>\n
<\/p>\n
Put a paper cut in a circle the size of the pan for the bottom and a strip for the edge. Place the cake in the pan. Since it is just about the size of the mold, you may need to reduce the size by hand tightening it to fit. <\/div>\n
<\/p>\n
<\/a><\/div>\n
Bake for 50 minutes in a preheated oven at 160\u00b0C.<\/p>\n
<\/a><\/div>\n
<\/div>\n
Let it cool completely. It will be better the next day! <\/div>\n
<\/p>\n
<\/a><\/div>\n
<\/div>\n
<\/div>
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$\"\"$ <\/div>\n<\/div>\n
Gatonoix<\/h2>\n
<\/div>\n\n
<\/div>\n
Last November, I went to P\u00e9rigueux for the cookbook fair, as I do every other year. I have been going consistently since my first book in 2014. This time I tasted a walnut cake that was very similar to the one I am presenting to you today, even though it was concocted by me, with my interpretation. The result is excellent. The nut is omnipresent. In the pastry first of all with chocolate and in the filling with a little walnut wine, which gives an unexpected smoothness and freshness. From the first try, it was the one I liked (although I made several to be sure!). It will be able to be preserved several days, to see more than one week largely.<\/span><\/div>\n
<\/div>\n

Recipe for a 18cm mould:<\/b><\/h1>\n\n140g of semi-salted butter<\/b><\/li>\n185g of brown sugar<\/b><\/li>\n65g of melted dark chocolate<\/b><\/li>\n220g of flour<\/b><\/li>\n140g of nuts<\/b><\/li>\n20g unsweetened cocoa powder<\/b><\/li>\n

For forage:<\/b><\/h1>\n\n140g of nuts<\/b><\/li>\n50g of sugar<\/b><\/li>\n30g of egg<\/b><\/li>\n