Cookies and bars
15 min
25 min
40 min


(GUANAJA 70% Baking bar / Grand Cru Dark Baking Chocolate GUANAJA 70% or CARAIBE 66% Baking bar / Grand Cru Dark Baking Chocolate CARAIBE 66% or Block 1kg 61% or Chef's Choice Pack).
7 oz eggs
10 oz sugar
1 vanilla bean
31/2 oz all purpose-flour
1/2 cup walnut - pieces


In a microwave safe bowl melt the dark chocolate and the butter together in intervals of 30 seconds. (See our "How to temper chocolate" tips)

Mix the eggs with the sugar and vanilla with a whisk until all the sugar is fully incorporated.

Add the Valrhona Baking Dark Chocolate and butter mixture into the egg batter.

Mix till until there are no signs of streaks of eggs and chocolate.

Add the sifted flour and mix well until all the flour is fully incorporated into the mixture.

Lastly add the walnut pieces and mix well.

Pour the batter in into a 9inch cake pan.

Bake at 320°F with fan on for 20- 30 mins.

Use a skewer for checking it by piercing it at the middle of the cake; make sure that there are no batter stuck into the skewer.

Cool and cut to portion.