Royal Flourless Walnut Cake with Chocolate Cream

ByEmily Cake
Royal Flourless Walnut Cake with Chocolate Cream

Experience the elegance of European pastry with this legendary Royal Cake that proves you don’t need flour to create something extraordinary. This gluten-free masterpiece features delicate walnut sponge layers, silky English chocolate cream, and a surprise berry center that adds a fruity brightness to every bite. The combination of toasted nuts, rich chocolate, and a hint of Amaretto creates a sophisticated dessert that’s both impressive and surprisingly light. Perfect for special celebrations or when you want to treat yourself to something truly luxurious.

Ingredients

For the Walnut Sponge Cake (Flourless):

  • 200g/7 oz walnuts
  • 100g/3.5 oz hazelnuts
  • 10 large egg whites, at room temperature
  • 200g/1 cup sugar
  • 40g/5 tablespoons cornstarch

For the English Chocolate Cream:

  • 10 large egg yolks
  • 130g/⅔ cup sugar
  • 150ml/⅔ cup whole milk
  • 80g/2.8 oz dark chocolate, 70% cocoa, chopped

For the German Buttercream:

  • 200g/14 tablespoons unsalted butter, at room temperature
  • 1 tablespoon Amaretto liqueur (or substitute with rum, coffee liqueur, or 1 teaspoon almond extract)
  • All of the prepared English chocolate cream

For the Berry Confit Layer:

  • 200g/1½ cups fresh or frozen raspberries (or blueberries)
  • 50g/¼ cup sugar
  • 1 teaspoon cornstarch
  • 2 tablespoons cold water

For Decoration:

  • 2 tablespoons unsweetened cocoa powder
  • Reserved walnut sponge cake crumbs

Instructions

Prepare the Walnut Sponge Cake:

Preheat your oven to 180°C/350°F. Spread the walnuts and hazelnuts on a baking sheet in a single layer. Toast them in the oven for 8-10 minutes, stirring once halfway through, until they’re fragrant and lightly golden. Watch carefully to prevent burning. Remove from the oven and let them cool completely. Once cooled, place the nuts in a food processor and pulse until they form coarse crumbs with some texture remaining. Don’t over-process into a fine powder. Set aside.

Reduce the oven temperature to 170°C/340°F. Line a rectangular baking pan (approximately 30x40cm/12×16 inches) with parchment paper, letting it hang over the edges for easy removal later. In a large, clean mixing bowl, beat the egg whites with an electric mixer on medium speed until they form soft peaks, about 2-3 minutes. Gradually add the sugar, one tablespoon at a time, while continuing to beat. Increase the speed to high and beat for another 3-4 minutes until the meringue forms stiff, glossy peaks that hold their shape when you lift the beaters.

Sift the cornstarch over the meringue and gently fold it in using a large spatula with broad, sweeping motions from the bottom of the bowl. Add the ground nuts in three additions, folding gently after each addition to maintain as much air as possible in the meringue. The mixture should be light and airy but well combined. Pour the batter into the prepared baking pan and spread it evenly with a spatula. Bake for about 50 minutes until the top is golden brown and springs back when lightly touched. A toothpick inserted in the center should come out clean. Remove from the oven and let the sponge cake cool completely in the pan, about 1 hour.

Make the English Chocolate Cream:

While the cake is cooling, prepare the chocolate cream. Pour the milk into a small saucepan and heat it over medium heat until it just begins to steam, but don’t let it boil. Add the chopped dark chocolate to the hot milk and stir continuously until the chocolate is completely melted and the mixture is smooth. Remove from heat.

In a medium heatproof bowl, whisk together the egg yolks and sugar until the mixture is pale yellow and slightly thickened, about 2 minutes. Slowly pour the hot chocolate milk into the egg yolk mixture while whisking constantly to temper the eggs and prevent them from scrambling. Once fully combined, pour the entire mixture back into the saucepan. Cook over low heat, stirring constantly with a wooden spoon or heat-resistant spatula, until the cream thickens enough to coat the back of the spoon, about 5-7 minutes. The temperature should reach about 82°C/180°F, but do not let it boil or the eggs will curdle.

Remove from heat immediately and strain the cream through a fine-mesh sieve into a clean bowl to remove any possible lumps. Cover the surface directly with plastic wrap to prevent a skin from forming. Let it cool to room temperature, about 1-2 hours, or speed up the process by placing the bowl in an ice bath and stirring occasionally.

Prepare the German Buttercream:

In a large mixing bowl, beat the room-temperature butter with an electric mixer on medium-high speed for 3-5 minutes until it’s very light, fluffy, and pale in color. The butter should increase in volume significantly. Once the English chocolate cream has cooled completely to room temperature, add it to the whipped butter gradually, about 2 tablespoons at a time, beating well after each addition. The mixture might look slightly curdled at first, but keep beating and it will come together into a smooth, silky cream. Add the Amaretto liqueur (or your chosen substitute) and beat for another minute until fully incorporated. The buttercream should be smooth, glossy, and spreadable. If it seems too soft, refrigerate it for 15-20 minutes, then beat again.

Make the Berry Confit:

In a small saucepan, combine the raspberries and sugar. Cook over medium heat, stirring gently and crushing some of the berries with the back of a spoon, for 2-3 minutes until the berries release their juices and the sugar dissolves. In a small cup, dissolve the cornstarch in the cold water to create a smooth slurry. Pour the cornstarch mixture into the berry mixture and stir constantly. Bring to a gentle boil and cook for 1 minute until the mixture thickens noticeably and becomes glossy. Remove from heat and transfer to a bowl. Let it cool completely to room temperature.

Assemble the Cake:

Once the walnut sponge cake has cooled completely, carefully remove it from the pan using the parchment paper overhang. Place it on a cutting board. Using a long serrated knife, carefully cut the sponge horizontally into three equal layers. If the cake has a slightly domed top, trim it to create an even surface. Crumble any trimmings and set aside for decoration.

Place the bottom cake layer on your serving plate or cake board. Spread about one-third of the chocolate buttercream evenly over this layer, leaving a small border around the edges. Carefully spread half of the cooled berry confit over the buttercream layer. Place the second cake layer on top and press down gently. Spread another third of the buttercream over this layer, then add the remaining berry confit. Place the final cake layer on top, pressing down gently to create even layers.

Spread a thin layer of buttercream all over the top and sides of the cake to create a crumb coat. This doesn’t need to be perfect. Refrigerate the cake for 30 minutes to set this layer. Once set, spread the remaining buttercream over the top and sides of the cake, creating a smooth, even finish. Use an offset spatula for the best results.

Decorate the Cake:

Refrigerate the assembled cake for at least 3 hours or preferably overnight to allow all the layers to set properly and the flavors to meld together. Before serving, use a fine-mesh sieve to dust the top of the cake generously with cocoa powder, creating an elegant finish. Take the reserved cake crumbs and press them gently around the bottom edge and sides of the cake to create a decorative border. For the most beautiful slices, use a sharp knife dipped in hot water and wiped clean between each cut.

Time & Servings

Prep Time: 45 minutes
Cooking Time: 1 hour
Cooling & Chilling Time: 5 hours
Total Time: 6 hours 45 minutes
Servings: 12-14 slices

Nutrition per serving: Approximately 465 calories, 9g protein, 35g carbohydrates, 33g fat, 3g fiber

Why This Recipe Works

This Royal Cake is naturally gluten-free and offers surprising nutritional benefits alongside its indulgent nature. Walnuts and hazelnuts are nutritional powerhouses, rich in omega-3 fatty acids that support heart and brain health, along with vitamin E, an antioxidant that protects cells from damage. Nuts also provide protein, fiber, and minerals like magnesium and copper. The flourless nature of this cake means it’s suitable for those with gluten sensitivities or celiac disease without compromising on texture or taste. Eggs provide high-quality complete protein and important nutrients like choline for brain health and lutein for eye health. Dark chocolate with 70% cocoa contains flavonoids, compounds that may support cardiovascular health and improve mood. The berries add vitamin C, antioxidants, and fiber while providing a tart contrast that balances the richness of the buttercream. Using cornstarch instead of flour creates a lighter, more delicate texture that almost melts in your mouth. The European-style buttercream made with custard is silkier and less sweet than American buttercream, allowing the complex flavors of chocolate, nuts, and berries to shine through. This sophisticated dessert proves that gluten-free baking can be every bit as elegant and delicious as traditional pastries.