Cake with hazelnuts, walnuts, and cocoa

Nut, Walnut, and Cocoa Cake - A Fluffy Delight

When it comes to desserts, this nut, walnut, and cocoa cake is a true treasure. With a fluffy base and rich cream, it is perfect for any occasion or simply to indulge after a long day. This recipe is simple, but the result is truly impressive. Moreover, it is a wonderful way to use hazelnuts and walnuts, our star ingredients, which are not only delicious but also packed with nutrients.

Total preparation time: 1 hour and 30 minutes
Preparation time: 30 minutes
Baking time: 30-40 minutes
Number of servings: 12

Ingredients

For the base:
- 2 large eggs
- 50 g ground hazelnuts (preferably coarsely ground for texture)
- 100 g finely ground walnuts
- 3 tablespoons of quality cocoa (pure cocoa, no additives)
- 200 g soft butter (at room temperature)
- 150 g powdered sugar
- 1 teaspoon baking powder
- 100 g flour
- 1 vial of rum essence (or vanilla, if preferred)

For the cream:
- 1 pack of soft butter (about 200 g)
- 3 egg yolks
- 3-4 tablespoons of cocoa
- 1 packet of instant coffee (or instant coffee for a stronger taste)
- 4-5 tablespoons powdered sugar
- 1 vial of rum essence
- Coconut for decoration

The story behind the recipe

This cake is part of the tradition of many cultures that combine nuts and cocoa in desserts, symbolizing celebration and sharing special moments. Hazelnuts and walnuts are not only delicious but also rich in healthy fats, proteins, and fiber, making them a nutritious choice. Additionally, cocoa provides a splash of antioxidants, making this cake not just a treat but also a small health benefit.

Step by Step: Preparing the Cake

Step 1: Preparing the base

1. Start by preheating the oven to 180°C (or 160°C if using a convection oven). It is essential to have the oven well heated to achieve an even base.

2. In a large bowl, beat the eggs with the powdered sugar until you achieve a frothy and light-colored mixture. This step is crucial to ensure a fluffy texture for the base.

3. Add the soft butter at room temperature and the rum essence, continuing to mix until fully incorporated.

4. In another bowl, combine the ground hazelnuts, ground walnuts, cocoa, flour, and baking powder. Mixing the dry ingredients together will distribute them evenly, helping to achieve a well-structured cake.

5. Gradually incorporate the dry ingredients into the egg and butter mixture, gently folding with a spatula to avoid losing air from the mixture. It is important not to overmix, so the base remains fluffy.

6. Pour the batter into a greased and floured cake pan. If desired, you can use parchment paper for easier removal of the cake.

7. Bake in the preheated oven for 30-40 minutes, or until the toothpick test is passed (the toothpick should come out clean). Let it cool in the pan for 10 minutes, then turn it out onto a plate and let it cool completely.

Step 2: Preparing the cream

8. While the base cools, you can prepare the cream. In a bowl, beat the soft butter with the powdered sugar until creamy and airy.

9. Add the egg yolks, cocoa, instant coffee, and rum essence, continuing to mix until you achieve a smooth and homogeneous cream. Make sure there are no lumps.

10. Once the base has completely cooled, spread the cream evenly over it, covering the entire surface.

11. For an attractive decoration, sprinkle coconut over the cream. This not only adds a delicious look but also a crunchy texture.

12. Refrigerate the cake for at least 2-3 hours, but it is best to leave it overnight. This resting time will allow the flavors to meld.

Serving Suggestions

This cake is served with fruit tea or aromatic coffee. Additionally, a scoop of vanilla ice cream or light whipped cream would perfectly complement this dessert. You can also add some grated chocolate on top for an even more tempting appearance.

Nutritional Concerns

Each serving of cake contains approximately 250-300 calories, depending on the size of the portion and the ingredients used. Hazelnuts and walnuts are rich in essential fatty acids, helping to maintain heart health, while cocoa provides antioxidant benefits.

Frequently Asked Questions

1. Can I use other types of nuts?
Yes, you can use almonds or hazelnuts instead of walnuts. Each type of nut will add a different flavor, so feel free to experiment!

2. How can I store the cake?
Store the cake in an airtight container in the refrigerator. It will stay fresh for a few days.

3. Can it be frozen?
Yes, the cake can be frozen. Cut into individual portions and wrap them well to avoid freezer burn.

Possible Variations

- Add a few drops of orange essence for a citrus flavor.
- Replace the cocoa in the cream with melted chocolate for an even richer cream.
- Experiment with various types of decorations, such as chocolate flakes or fresh fruits.

This nut, walnut, and cocoa cake is not just a quick dessert but a true culinary experience, perfect for enjoying with loved ones. So put on your apron, gather the ingredients, and get ready to indulge in a sweet treat!

 Ingredients: We need: 2 eggs, 50 g coarsely ground hazelnuts, 100 g finely ground walnuts, 3 tablespoons of cocoa, 200 g soft butter, 150 g powdered sugar, 1 packet of baking powder, 100 g flour, 1 vial of rum essence. Cream: 1 packet of soft butter, 3 egg yolks, 3-4 tablespoons of cocoa, 1 packet of instant coffee, 4-5 tablespoons of powdered sugar, 1 vial of rum essence, coconut for decoration.