Preheat oven to 350°F (175°C) and grease an 8- or 9-inch round cake pan (or line with parchment).
In a bowl, beat egg yolks with sugar until pale and creamy.
In a separate bowl, mix ground walnuts, flour, baking powder, cinnamon, and salt.
Gently fold the dry mixture into the egg yolk mixture.
Beat egg whites until stiff peaks form, then carefully fold them into the batter (don’t deflate too much).
2. Bake:
Pour batter into prepared pan and smooth the top.
Bake 25–30 minutes, or until a toothpick inserted comes out clean.
Let cool completely before glazing.
3. Make the Chocolate Glaze:
In a small saucepan or microwave, melt chocolate and butter together until smooth.
Stir in milk and powdered sugar until glossy.
4. Assemble:
Pour warm glaze over the cooled walnut cake, letting it drip slightly down the sides.
Let set at room temperature or chill briefly before slicing.
🍽️ Serving Ideas
Dust with powdered sugar or cocoa for a rustic look.
Serve with a dollop of whipped cream or a small scoop of vanilla ice cream.
If you want a layered cake, slice in half horizontally and spread a thin layer of apricot jam or chocolate ganache between the layers before glazing.
Would you like me to give you a layered Hungarian walnut torte version (with chocolate buttercream between the layers)? That’s the more decadent, café-style version!
