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Walnut & Chocolate Squares



18 - 20 slices

Walnut & Chocolate Squares, a beautiful nutty and chocolatey bite every time. This rich yet delicately sweet dessert is a staple at Serbian dessert tables during any holiday celebrations, sometimes even birthdays. This version of the Walnut & Chocolate Squares is a variation I have grown up loving. The base is light but sweet. And to finish it off? A rich, walnut and chocolate topping. It’s so delicious. Before you know it, one piece may lead to another. Definitely more-ish.

walnut and chocolate square

About this dessert

Walnuts, chocolate, fruit, butter, and a lot of eggs are a big part of Serbian baking. These Walnut and Chocolate Squares are no exception. There is no fancy name for this cake in Serbian. The simple translation is “Walnut Cake with Chocolate” or sometimes “Quick Walnut and Chocolate Cake”. And like many recipes, most households have their own variations. For the longest time recipes were usually passed down through word of mouth, from grandmothers or mothers and now … the internet. So, it is hard to say exactly how this cake should be, but this is my version.

Hopefully one that you will love!

chocolate squares

This recipe

This recipe is inspired by the taste of Walnut & Chocolate Squares I had growing up. Mostly served at tables for Easter, Slavas or New Year celebrations. This is the quick and easy cake that is usually prepared alongside other traditional cakes. It is simply a way to show off your baking abilities and to give guests an array of dessert options at the table.

The base

The base for these Walnut & Chocolate Squares is made from whipped egg whites, sugar, flour, baking powder and grounded walnuts. Traditionally, the recipe is made with vegetable oil BUT I prefer melted butter. Because butter makes everything taste good, right?

Simply whip up the egg whites into stiff peaks, this takes some time, adding the sugar gradually. Then stream in the milk, melted butter, and gradually add the flour, baking powder and in the end, the grounded walnuts.

You may notice that the egg whites will deflate, and this is perfectly okay! In Serbian baking, a lot of the time, we whip up egg whites into stiff peaks, only to deflate them. Seems counterproductive, but there is a reason for this. We want some volume in our cakes, not a meringue.

Chocolate topping

I love walnuts in cakes! And how can we have a topping without more grounded walnuts? We just can’t.

This cake’s topping is easy. If you know how to use a double boiler, you will have no trouble here. Whisk the remaining egg yolks with sugar over medium heat, stirring non-stop! Once the egg yolks gain volume and turn a lighter yellow colour – it is time to add the butter and chocolate. Melt and combine the ingredients together and take off the heat.

Let this mixture cool for five minutes and fold in the ground walnuts.

Spread evenly over the base, and let the cake sit in the fridge for at least a few hours or preferably overnight.

Cut the squares

There is only one way to serve these Walnut & Chocolate Squares. That is to cut them into the perfect little squares.

Use a sharp knife, dip it into hot water and cut the cake into equal squares. Clean and wipe your knife after each cut to get the perfect, clean squares.

Sprinkle with more grounded walnuts on top and serve the cake cold.

I have already enjoyed a piece of this cake myself, it really did transport me back to some amazing Serbian celebrations. I have also served the cake to my partner’s friends, and since they cleaned up the plate, does this mean they liked them? Fingers crossed. 

Looking for more recipes?

Maybe try the Brownies with Chocolate Ganache

Nutty Linzer Cookies

or the Poppy Seed & Chocolate Cake

I hope that you enjoy these Walnut & Chocolate Squares. If you love the combination of walnuts and chocolate, then you will love this recipe. You can let me know how this recipe turns out for you over on Instagram or in the comments below. I would love to hear from you, and if you get a moment, please leave a recipe rating.



Adjust Servings
4 egg whites
150g sugar
250ml milk
100g unsalted butter, melted
150g all purpouse flour
1tsp baking powder
200g walnuts, grounded
4 egg yolks
100g sugar
100g unsalted butter, cut into cubes
150g chocolate
150g walnuts, grounded + extra for decoarting


the base
Pre-heat the oven to 150°C. Grease a rectangular baking dish with butter and line with baking / parchment paper (the butter helps the baking paper stick in place). In a bowl, add the four egg whites and begin mixing on medium speed. Mix for one minute and then start adding the sugar one tablespoon at a time. Turn the speed up to high speed and keep whisking until the eggs develop stiff peaks.
While the mixer is still going, stream in the milk and then stream in the melted butter. On a medium speed, add the flour and baking powder and mix until everything is well combined. Lastly add the grounded walnuts and mix them into the batter. Bake in the oven at 150°C for 30-35 minutes or until the cake turns golden brown and the tip of a sharp knife comes out clean.
Mark as complete
the topping
On the stove, set up a double boiler. Do this by bringing roughly 150 ml of water to a boil. Then add a separate dish on top (this dish should not touch the water). Turn down the heat and add the egg yolks and sugar. Start whisking the egg yolks over the low heat for five minutes until the mixture develops volume and turns a light yellow colour.
To this, add the cubed butter and chocolate pieces. Mix until all of the ingredients have melted and combined together. Remove from the heat and let cool for five minutes. Once the mixture has cooled, fold in the grounded walnuts. Spread this walnut and chocolate mix evenly over the top of the cake base.
Mark as complete
serving the squares
Let the cake sit in the fridge for at least 3 hours or preferably over night.
Decorate the cake with grounded walnuts , cut into equal squares and serve cold.
Mark as complete
These squares can be stored in the fridge for up to a week or frozen for up to a few months.

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