A beautiful chocolate cake with walnuts that reminds of the old-fashioned taste of our mothers' cakes, and it is no coincidence that the recipe is from my mother. In a time  of artificial tastes, artificial looks, fondants...I choose the traditional mom's way of making cakes. 


Sponge cake (makes 2 crusts)

  • 4 eggs
  • 10 tablespoons of sugar
  • 12 tablespoons of milk
  • 13 tablespoons of flour
  • 2 tablespoons of cocoa
  • 1 tablespoon of oil
  • 2 tsp of baking powder


  • 1 liter of milk
  • 10 tablespoons of sugar
  • 250 g of butter or margarine (8.8 oz)
  • 150 g of cooking chocolate (5.3 oz)
  • 300 g ground plasma biscuits or other high quality tea biscuits(10.5 oz)
  • 400 g of ground walnuts (14 oz)


  • 150 g of dark chocolate (5.3 oz)
  • 100 ml of heavy cream (half a cup)



  1. Beat the eggs with the sugar until creamy. Always leave eggs at room temperature for 1 hour before use
  2. Add the oil and milk.
  3. Mix the flour, baking powder and cocoa aside and gradually add them to the beaten eggs, stirring with a wooden spoon or spatula.
  4. Pour the mixture into a lined tray (30 x 40 cm) and bake for 15-20 minutes at 180 C (350 F) degrees.
  5. Make another crust like this. After baking and cooling, cut both crusts in half along the longer side.


Heat the milk with the sugar and add the butter and chocolate inside to melt. When all the ingredients are combined, add the crushed biscuits and nuts. Mix well and let the cream to cool and to firm.


Then, put 1 crust on a suitable serving plate, apply cream, then put another crust, then a row of cream, repeat the same again, finish the crusts and finally cover the entire cake with the filling.


Heat the heavy cream with the chocolate until the mixture is smooth and apply the glaze on top of the cake.

Leave to cool well. It is best served the next day.

You get quite a large and tall cake, in the pictures you can see only 1 quarter of the cake, I froze the other parts immediately.