Cake with krantz, chocolate, and mascarpone (recipe 400)
I arrived at this cake after gathering everything left over from a few experiments in the kitchen. When I make multi-layer cakes, I often combine recipes I already know with some new ideas. The toasted walnut, chocolate, and mascarpone worked well together, so I noted everything down to know how to recreate it if I want. I followed the steps to keep things simple, even though the result is quite rich.
Quick Info
Total time: 2-3 hours (including cooling and assembling)
Preparation time: 60-80 minutes
Baking time: 25-30 minutes/layer (two layers are baked)
Servings: 12-16, depending on how you slice it
Difficulty: medium to high, especially during assembly
Recipe type: festive cake, dessert for occasions
Ingredients
Cake:
- 250 g dark chocolate (minimum 52% cocoa)
- 65 g butter (65% fat)
- 40 ml oil
- 100 ml liquid cream
- 4 eggs
- 100 g sugar
- 150 g flour
- 1 packet baking powder with saffron
- 1 pinch of salt
- 100 g toasted walnuts, coarsely chopped
Krant:
- 150 g toasted walnuts
- 5 tablespoons sugar
Cream:
- 1 box mascarpone
- 3 egg yolks
- 1 packet bourbon vanilla sugar
- 200 g sugar
- 20 g gelatin
- 200 ml liquid cream
- 1 tablespoon milk
For decoration:
- 3 egg whites
- 170 g powdered sugar
- 200 ml liquid cream
- Dr. Oetker chocolate sauce
Preparation Method
1. Krant
Start with the krant so it has time to cool. Put 5 tablespoons of sugar in a saucepan over low heat and let it melt until it becomes liquid. Add 150 g of toasted walnuts and quickly stir to coat the walnuts with caramelized sugar. Remove the mixture onto a surface greased with a little oil, level it out, and let it cool. Once completely cooled, grind it well in a food processor or with a rolling pin.
2. Chocolate Walnut Layer
Chop the chocolate into small pieces and place it in a bowl along with the butter, oil, and cream. Place the bowl over a double boiler (ensuring the water does not touch the bottom of the bowl) and stir until everything is homogenous. Do not let it boil, just melt and combine. Let it cool - it should be warm, not hot.
When it has cooled enough, add the egg yolks one by one and mix well. Combine the flour with the baking powder and add to the mixture.
Separately, beat the egg whites with a pinch of salt. Add 100 g of sugar and mix until completely dissolved. Gently fold the egg whites into the chocolate mixture using slow, upward movements to keep it airy.
Line a 20x30 cm baking tray with parchment paper. Divide the mixture into two equal parts. Pour the first half into the tray, sprinkle half of the coarsely chopped toasted walnuts, and bake in a preheated oven at 175°C. The layer is done when it passes the toothpick test. Remove it and let it cool, then repeat with the second half of the mixture. In total, you will have two layers.
3. Mascarpone Cream, Egg Yolk, and Krant
Place the mascarpone in a large bowl, add the bourbon vanilla sugar and the ground krant, and mix well.
Separately, mix the 3 egg yolks with 200 g of sugar and 1 tablespoon of milk. Place the bowl over a double boiler, stirring constantly until the cream begins to thicken slightly. Remove and let cool for 5-10 minutes, but it should still be slightly warm.
Hydrate the gelatin with a little cold water according to the instructions on the packet. When ready, add it to the egg yolk cream and mix well.
Incorporate the egg yolk cream into the bowl with the mascarpone and krant. Whip 200 ml of liquid cream until it thickens and gently fold it into the cream at the end.
4. Decoration Cream
Beat the 3 egg whites until frothy with a pinch of salt. Gradually add 170 g of powdered sugar and continue to mix for at least 15-20 minutes until you achieve a stiff meringue.
Transfer the meringue to a small saucepan and place it over a double boiler, stirring continuously for about 20 minutes. Let it cool.
Separately, whip the cream until firm. When the meringue is completely cool, mix it with the whipped cream.
5. Assembly
In the tray where you baked the layers, place a piece of plastic wrap. Place the first layer, pour the mascarpone cream with krant, then crumble/blend the second layer of cake and sprinkle it over the cream. Press gently.
Chill the tray for 1-2 hours to let the cream set. Remove the cake, transfer it to a serving platter, and slice as desired.
Decorate each piece with the egg white cream and whipped cream, and finally, drizzle Dr. Oetker chocolate sauce on top.
Why I Make This Recipe Often
I've returned to this recipe several times because it has different textures and a rich taste. It keeps well in the fridge for a few days, making it useful for events or holidays. Plus, you can work with the components one at a time without the stress of doing everything on the same day.
Tips and Variations
Tips
- Let the krant cool very well before grinding, otherwise, it becomes sticky.
- Be patient with the egg yolk cream over the double boiler; don’t rush the gelatin step – it can easily curdle if it's too hot.
- The cream must be whipped firmly but without curdling.
- For the layers, complete cooling is important to prevent the cream from melting during assembly.
Substitutions
- The Hulala cream can be replaced with another similar plant-based cream if you don’t have it on hand.
- The base chocolate should be over 50% cocoa but not more than 70%.
- If you can’t find baking powder with saffron, use regular baking powder.
Variations
- For more walnuts, you can add some to the cream, not just to the krant and layer.
- You can use pecans instead of regular walnuts for a different flavor.
Serving Ideas
- The cake is served cold, directly from the refrigerator.
- It can be sliced into squares or rectangles, as preferred.
- Fresh fruits can be added when serving, but they are not necessary.
Frequently Asked Questions
1. Can I use sheet gelatin instead of powder?
Yes, you can hydrate it and use it according to the instructions on the package. Be careful with the amount to ensure it is equivalent to 20 g of powdered gelatin.
2. Does the krant need to be ground very finely?
It doesn’t have to be powdered. It can remain slightly coarse, adding texture to the cream.
3. Can the layers be baked simultaneously?
If you have two identical trays and space in the oven, yes. Otherwise, bake them one at a time to ensure they bake evenly.
4. Can I use a different type of chocolate sauce for decoration?
Yes, any thicker chocolate sauce will work, but it shouldn’t run too much. Even ganache works.
5. Can it be made without the decoration cream?
You can omit this cream if you want a simpler dessert, but the texture of the meringue with whipped cream complements the flavor.
Nutritional Values
Estimate per serving (for 16 servings): approximately 330-370 kcal, 5-6 g protein, 26-30 g carbohydrates, 22-24 g fat. The main source of calories is the rich cream and the chocolate and walnut layer. These are estimates and may vary depending on the products used.
Storage and Reheating
The cake can be stored in the refrigerator, covered or in a box, for up to 4 days. It is not reheated and is served cold. Freezing is not recommended – the texture of the cream with gelatin and whipped cream does not remain the same after thawing.
Ingredients: Base: 250 g dark chocolate, 52% cocoa, 65 g butter (65% fat), 40 ml oil, 100 ml liquid cream (Hulala), 4 eggs, 100 g sugar, 150 g flour, 1 pinch of baking powder with saffron, 1 pinch of salt, 100 g roasted and coarsely chopped walnuts. Crunch: 150 g roasted walnuts, 5 tablespoons sugar. Cream: 1 box of mascarpone, 3 egg yolks, 1 packet of bourbon vanilla, 200 g sugar, 20 g gelatin, 200 ml cream, 1 tablespoon milk. For decoration: 3 egg whites, 170 g powdered sugar, 200 ml Hulala cream, Dr. Oetker chocolate sauce.
