Gluten-Free Chocolate Walnut Cake

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

Beat egg whites at low speed and slowly add sugar and vanilla sugar at the soft peak stage. Increase speed until mixture becomes foamy. Reduce speed and continue mixing at low speed while slowly adding egg yolks, one at a time. When mixture is done, add walnuts and stir with a spatula or wooden spoon until everything is evenly combined.

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

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

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

Let cool in the fridge for at least 2 hours.