Take a look at this creation. I call it a thing-y because it’s hard to name — a deconstructed cake turned inside out and cut into irresistible squares. Come closer and see how it’s studded with cubes of pound cake and studded with chopped walnuts from Diamond of California, then finished with a scatter of fresh raspberries. It’s practically begging to be eaten.
It’s been a week of sweets at my house, which is great news because my pregnancy symptoms are finally settling into something more manageable. This second pregnancy has been nothing like the first — instead of cravings, I’ve had a long stretch of food aversions so strong they could rival a strict vegan or gluten-free diet. It was rough for an omnivore like me, but thankfully I’m emerging from that phase and now eating almost everything in sight. My stretch pants and my partner Matt are both paying the price — Matt hasn’t enjoyed a full meal in weeks.
Because dessert is the one thing Matt still gets to enjoy, I kept these Walnut and Chocolate Cake Bars all to myself this time (not that he’s a big sweets person). Lucky for you, I’m sharing the recipe here.
These bars are best kept chilled until serving. If your hands run warm and the chocolate gets a little melty, go ahead and wipe them on the back of your shirt, your belly, or use a napkin — no judgment. Now let’s get to the recipe.
Walnut and Chocolate Cake Bar
Yields one 8×8 pan
Ingredients
- 11 oz. dark chocolate
- 1 cup unsalted butter
- 2 tablespoons corn syrup
- 3 cups (6 oz) cubed store-bought pound cake
- 1 cup (4 oz) chopped Diamond of California walnuts
Diamond of California
- 1 cup (4 oz) raspberries
- 2 tablespoons Diamond of California slivered almonds
- 1/4 cup (1 1/4 oz) melted white chocolate
Instructions
Preparation: Line an 8×8-inch pan with plastic wrap or foil, leaving about a 1-inch overhang on each side for easy removal.
- Place the dark chocolate, butter, and corn syrup in a heatproof bowl set over a pan of simmering water. Stir until melted and smooth. Remove from heat and set aside 1/3 cup of the mixture for later.
- Fold the cubed pound cake and chopped walnuts into the remaining chocolate until evenly coated. Press the mixture into the prepared pan. Pour the reserved 1/3 cup of chocolate over the top and spread it evenly with an offset spatula.
- Scatter the raspberries and slivered almonds over the top. Drizzle with the melted white chocolate to finish. Refrigerate the pan until the bars are firm. When set, lift the bars out using the overhanging plastic or foil and slice to serve.
- Store the bars chilled in a tightly covered container for 3–4 days.
Note: You can use store-bought or homemade pound cake. If using store-bought, freeze the cake briefly before cutting so it holds together while you mix it into the chocolate.
Disclosure: This post is sponsored by Diamond of California® Nuts as part of an ongoing ambassadorship. All opinions are my own.