Walnut and Chocolate Cake Bar
Look at this thing-y. I say thing-y, because what do you call something like this? It’s like a deconstructed cake turned all inside out and cut into mouth-popping squares. Go ahead come in closer—see how it’s stuffed with chunks of pound cake and laced with the best walnuts from Diamond California® Nuts (I know, shameless plug), then topped with some raspberries—it’s seriously begging for a face stuffing.
I’m on a roll this week with sweet treats.Yay to that, because all this baking means the pregnancy is finally finding some steady ground. And yes, this is my second pregnancy, but it’s nothing like the first one. Forget food cravings, this one has been pixelated with an abundance of food aversions on par with a vegan-combo-gluten-free eater.
Okay, so I’m being melodramatic again. But no messing around here, it seriously sucked for this omnivore! Thankfully, I’m finally coming out from the haze and pretty much eating everything in sight. Talk about a 360. I don’t know who’s more bummed, my stretch pants or Matt, who hasn’t had a full meal for two weeks.
The only break he gets is during dessert. So when it came to this Walnut and Chocolate Cake Bar, I didn’t even offer him any (but, psst. .. the man has no taste for sweets). Lucky for me and you!
Agreed? Okay then, let’s do this. Keep this chilled until ready to eat. And don’t worry about the bit of melty chocolate on your hands if you run warm, that’s what the belly or the back of a shirt is good for –okay, or napkin . . . I guess.
Walnut and Chocolate Cake Bar
Yield: Yields one 8x8 pan
- 11 oz. dark chocolate
- 1 cup unsalted butter
- 2 tablespoons corn syrup
- 3 cups (6oz) cubed store-bought pound cake
- 1 cup (4oz) Diamond of California chopped walnuts
- 1 cup raspberry (4oz) raspberry
- 2 tablespoons of Diamond of California silvered almonds
- 1/4 cup (1 1/4 oz) white chocolate. melted
Preparation: Line 8x8 pan with a plastic wrap or foil sling. leaving a 1 inch overhang on each side.
- Place chocolate, butter and corn syrup in a heat proof bowl over a pan of simmering water. Once melted remove bowl from heat and set aside 1/3 cup of mixture.
- Add cubed pound cake and walnuts into chocolate mixture and fold to combine. Spread mixture into plastic or foiled lined pan. Pour the remaining 1/3 cup of mixture on top and using an offset spatula, spread to an even finish.
- Sprinkle raspberry and almonds on top. To finish, drizzle with melted white chocolate. Transfer fully assembled pan to refrigerator and chill until set. Once set, grab hold of plastic wrap or foil overhang and remove from pan and slice to serve
- Keep bars chilled until ready to serve. Bars will keep for 3-4 day in a tightly covered container.
**NOTE: You can use store bought or homemade pound cake. Whatever you decide to go with, freeze it first so that it doesn't break up while your mixing it into the chocolate.**
Disclosure: This post is sponsored by Diamond California® Nuts as part of an ongoing ambassadorship. However, all opinions are my own.