Nut and Chocolate Cream Layer Cake
Nut and chocolate cream cake: a delicacy that will delight any sweet lover! This recipe, with a perfect balance between crunchy nut layers and fine chocolate cream, is ideal for any occasion, from birthdays to casual gatherings with friends. Moreover, it is an excellent choice for moments when you want to impress with a refined yet easy-to-make dessert.
Preparation time: 30 minutes
Baking time: 60 minutes (3 x 20 minutes)
Total time: Approximately 90 minutes
Number of servings: 12-15 servings
Ingredients:
*For the layers:*
- 8 egg whites (approximately 240 g)
- 250 g sugar
- 400 g ground walnuts
- 4 tablespoons flour
- 3 tablespoons cocoa powder
- 0.5 packet baking powder (approximately 5 g)
*For the cream:*
- 8 egg yolks (approximately 160 g)
- 1 whole egg
- 200 g sugar
- 3 tablespoons cocoa powder
- 4 tablespoons warm milk
- 250 g butter (80% fat, at room temperature)
- 100 g milk chocolate (chopped)
*For decoration:*
- 1 cup of roasted and finely chopped walnuts
Preparation:
Step 1: Preparing the layers
1. Separating the eggs: Start by separating the egg whites from the yolks. It is very important that no yolk remains in the whites, as they will not whip well.
2. Whip the egg whites: In a large bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice. This will help stabilize the meringue. Continue beating until you achieve a stiff foam.
3. Add the sugar: Gradually incorporate 250 g of sugar, continuing to beat until the mixture becomes shiny and firm. You achieve a perfect meringue when you can turn the bowl upside down without it spilling.
4. Incorporate the dry ingredients: Add the ground walnuts, flour, cocoa powder, and baking powder. Use a spatula or wooden spoon to gently fold in the ingredients without losing air from the meringue.
5. Dividing the mixture: Divide the mixture into three equal parts. You can use a scale to ensure each part has the correct weight.
6. Baking the layers: Preheat the oven to 180°C. Line a 20/30 cm baking tray with parchment paper. Pour the first portion of the mixture and bake for 15-20 minutes, until the surface is dry and slightly firm. Repeat this process for the other two layers.
Step 2: Preparing the cream
1. Mixing the ingredients: In a saucepan, combine the egg yolks, whole egg, cocoa powder, sugar, and warm milk. This mixture will form the creamy base of the dessert.
2. Bain-marie: Place the saucepan over low heat in a bain-marie, stirring constantly for about 20 minutes, until the cream thickens slightly. Be careful not to let it boil too much, or the eggs will coagulate.
3. Adding the chocolate: Once the cream is ready, add the chopped chocolate and stir until completely melted.
4. Incorporate the butter: Finally, add the butter cut into cubes, straight from the fridge, and mix well until fully incorporated into the warm cream.
5. Cooling the cream: Allow the cream to cool to room temperature, then divide it into three equal parts.
Step 3: Assembling the cake
1. Layer of nuts: Place one nut layer on a platter or cake stand. Spread a portion of the cream on top.
2. Repeat the process: Continue layering the layers and cream until you reach the last layer. On top, add the final layer of cream.
3. Decoration: For an attractive look, sprinkle the roasted and finely chopped walnuts on top.
4. Final cooling: Cover the cake with plastic wrap and refrigerate for at least 2-3 hours, or ideally until the next day. This will allow the flavors to meld and provide a better texture.
5. Serving: When you are ready to serve, cut the cake into suitable portions. You can accompany it with a scoop of vanilla ice cream or a serving of freshly whipped cream for a contrast of textures and flavors.
Useful tips:
- Make sure all ingredients are at room temperature before starting. This will help with better homogenization.
- If you want a less sweet version, you can reduce the amount of sugar in the cream by 50 g or use dark chocolate.
- You can experiment with different types of nuts, such as almonds or hazelnuts, for a different flavor.
Nutritional information:
This cake is a delicacy that offers a rich combination of proteins due to the eggs and butter. The nuts are an excellent source of healthy fats, and the chocolate provides antioxidants. However, it is good to know that this cake is relatively high in calories, having approximately 400-500 calories per serving, so it is recommended to be enjoyed in moderation.
Frequently asked questions:
- Can I use dark chocolate instead of milk chocolate? Absolutely! Dark chocolate will provide a more intense flavor and reduce the sweetness of the cake.
- Can I prepare the cake a day in advance? Yes, the cake improves as it sits in the fridge, and the flavors intensify.
- What drinks can I serve alongside? Strong coffee or cappuccino are excellent choices. Also, a sweet wine or chocolate liqueur pairs perfectly.
This nut and chocolate cream cake is not just a dessert but a taste experience that will bring joy to any moment. Dare to make it and let yourself be carried away by its delightful flavors! Enjoy!
Ingredients: For the layers: 8 egg whites, 250 g sugar, 400 g ground walnuts, 4 tablespoons flour, 3 tablespoons cocoa powder, half a packet of baking powder. For the cream: 8 egg yolks, one whole egg, 200 g sugar, 3 tablespoons cocoa powder, 4 tablespoons warm milk, 250 g butter (80% fat), 100 g milk chocolate. For decoration: a cup of roasted and finely chopped walnuts.
