A twist on a traditional syrup soaked walnut cake. Nutty  fluffy, light and scrumptious cake. Everything tastes better with chocolate!

For the cake

  • 7 oz (200 grams) unsalted butter, soften
  • 1 cup of sugar.
  • 5 eggs, room temperature and separated yolks from egg whites
  • 2 cups finely ground hazelnuts
  • 1/2 cup GF bread crumbs.
  • 1/2 cup gluten free flour for baking
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • zest from 1 orange
  • 1/2 cup cognac or rum
  • 1 teaspoon vanilla extract

For the syrup:

  • 3 cups of water
  • 2 cups of sugar
  • 2/3 cup dark chocolate


To make the cake:

  1. Preheat the oven at 350 F. Grease with butter a bundt cake or a 10x 10-inch cake pan and set aside.
  2. In a stand mixer, beat the egg whites until a steady peaks appear. Refrigerate until needed.
  3. In a small bowl add the dry ingredients: flour, bread crumbs, baking powder, salt, hazelnuts. Set aside.
  4. In a medium bowl, beat with a hand mixer butter and sugar, until pale and creamy.
  5. Add the egg yolks and beat at medium speed until yolks well-incorporated.
  6. Add the dry ingredients in the batter and beat until dry ingredients are fully incorporated.
  7. Add rum and beat for a minute.
  8. Take the beaten egg whites from the fridge and add 1/3 at a time and fold with a rubber spatula, gently.
  9. Pour batter into greased pan and bake for 35-40 minutes.
  10. While is baking, make your syrup:
  11. Simply, add all syrup ingredients and let it simmer in a medium heat for 10-15 minutes until thickens slightly. Let it cool down completely.
  12. When your cake is ready and piping hot, straight from the oven pour cold chocolate syrup on top and let it sit until cools down. Cake will absorb syrup.


  • We need cold syrup and hot cake or cooled cake and hot syrup
  • You can keep the remaining chocolate syrup, and add it in your kid’s milk, your coffee or your pancakes!