Mumulina Cake

Mumulina Cake - A Chocolate Delight with Nuts and Fine Cream

There is nothing more comforting than the aroma of melted chocolate and roasted nuts perfectly blending in a dessert. Today, I will present you the recipe for Mumulina Cake, a decadent treat that will bring smiles to the faces of your loved ones. Whether you enjoy it at a gathering with friends or serve it as a dessert for family, this cake will surely become a favorite.

Preparation time: 25 minutes
Baking time: 25 minutes
Cooling time: 1 hour
Total time: 1 hour and 50 minutes
Number of servings: 12

Ingredients

For the base:
- 120 g dark chocolate (preferably over 50% cocoa for an intense flavor)
- 85 g butter (or Rama margarine, if you prefer an alternative)
- 1 teaspoon instant coffee (dissolved in ½ tablespoon hot water)
- 100 g sugar
- 1 vial vanilla essence
- 2 eggs
- ½ cup flour
- a pinch of salt
- ½ cup walnut halves (chopped larger for texture)

For the cream:
- 150 g Almette cream cheese with sour cream
- 40 g butter (or margarine, as desired)
- 100 g powdered sugar
- ½ vial vanilla essence
- ½ teaspoon cinnamon (for an aromatic flavor)

For the glaze:
- 80 g dark chocolate
- 20 g butter
- 50 ml liquid cream
- 2 teaspoons instant coffee (dissolved in ½ tablespoon hot water)
- Whipped cream for decoration (optional)

Preparation Instructions

Step 1: Preparing the base

1. Melting the ingredients. In a saucepan over low heat, combine the dark chocolate, butter, and dissolved coffee. Stir constantly until everything is smooth and shiny. Make sure not to let the mixture boil; it is sufficient for the ingredients to melt.

2. Cooling the mixture. Once the mixture is smooth, let it cool to room temperature. It is important to respect this step to avoid cooking the eggs when adding them.

3. Adding the sugar and eggs. After the mixture has cooled, add the sugar and vanilla essence. Mix well, then add the eggs one by one, stirring continuously until you achieve a glossy mixture.

4. Incorporating the dry ingredients. Sift the flour and salt into the chocolate mixture. Also add the chopped walnuts, gently folding with a spatula to avoid losing air from the mixture.

5. Baking. Prepare a medium-sized baking pan (exact dimensions may vary, but it should be smaller than standard pans) and grease it with butter or margarine. Pour the batter into the pan and smooth it out. Bake in a preheated oven at 180°C for 25 minutes. Check with a toothpick; if it comes out clean, the base is ready.

Step 2: Preparing the cream

1. Mixing the ingredients. In a bowl, combine the cream cheese with the softened butter, powdered sugar, vanilla essence, and cinnamon. Use a mixer to obtain a smooth and creamy mixture.

2. Spreading the cream. Once the base has completely cooled, spread the cream evenly over it, ensuring it reaches all corners. Cover the cake with plastic wrap and refrigerate for about an hour.

Step 3: Preparing the glaze

1. Melting the chocolate. In a heatproof bowl, combine the dark chocolate, butter, liquid cream, and dissolved coffee. Place the bowl over a saucepan of hot water (double boiler) and stir until everything melts and becomes smooth.

2. Glazing the cake. Once the cream has set, remove the cake from the refrigerator and pour the glaze over it, ensuring it is covered evenly. Allow the cake to cool at room temperature or place it back in the fridge to set.

3. Decorating. If desired, you can top the cake with whipped cream for an elegant and appetizing appearance.

Practical Tips

- Choosing chocolate. Use high-quality chocolate with a high cocoa content for an intense flavor. Dark chocolate adds a pleasant contrast to the sweetness of the cream.
- Walnut halves. If you want a more intense flavor, toast the walnut halves in a dry pan for a few minutes before adding them to the batter. This step will enhance the nutty aroma.
- Variations. You can experiment with other types of nuts, such as almonds or pistachios, depending on your preferences. Additionally, adding chocolate chips to the batter can bring a unique texture.

Nutritional Values (per serving)

- Calories: 265 kcal
- Fat: 18 g
- Carbohydrates: 25 g
- Protein: 4 g

Frequently Asked Questions

1. Can the cake be made without eggs?
Yes, you can use an egg substitute, such as banana puree or yogurt, but the texture will be different.

2. How do I store the cake?
The cake stores well in the refrigerator, covered with plastic wrap, for up to 4-5 days.

3. What drinks pair well with this cake?
A cup of espresso or a fragrant fruit tea will perfectly complement the Mumulina Cake. Additionally, a glass of sweet wine can add an elegant touch.

Final Note

Mumulina Cake is a dessert that not only delights the taste buds but also brings together beautiful moments around the table. Whether you prepare it for a special occasion or simply to indulge yourself, this cake will surely be a success. Don't forget to share your impressions of the recipe and let your imagination run wild with the variations you can add. Enjoy!

 Ingredients: BASE 120 g dark chocolate (I used one with over 50% cocoa) 85 g butter (I used Rama margarine, I get along well with it) 1 teaspoon instant coffee (dissolved in 1/2 tablespoon hot water) 100 g sugar 1 vial vanilla essence 2 eggs 1/2 cup flour a pinch of salt 1/2 cup walnuts CREAM 150 g Almette cream cheese with sour cream 40 g soft butter (Rama margarine) 100 g powdered sugar 1/2 vial vanilla essence 1/2 teaspoon cinnamon GLAZE 80 g dark chocolate 20 g butter 50 ml liquid cream 2 teaspoons instant coffee (dissolved in 1/2 tablespoon hot water) Optional, decorated with whipped cream

 Tags:  nut cake chocolate cake