Category: Cookies and bars
Difficulty: Easy
Prep Time: 15 min
Cook Time: 25 min
Total Time: 40 min


8 ounces butter
4 ounces Grand Cru Dark Baking Chocolate Guanaja 70% 
7 ounces eggs
10 ounces sugar
1 bean Norohy Vanilla Bean
3 ½ ounces flour
½ cup walnut - pieces



  • In a microwave safe bowl melt the Grand Cru Dark Baking Chocolate Guanaja 70%  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 Grand Cru Dark Baking Chocolate Guanaja 70%  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 9 inch cake pan.
  • Bake at 320°F (160°C) 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.