Chocolate Queen Cake

Chocolate Queen Cake

The first time I made this cake, I discovered that the hardest part isn't the preparation itself, but having the patience to let it cool. The base with hazelnuts and almonds (or walnuts, when that's all I have at home) bakes quickly. The chocolate cream has a thick pudding-like texture and spreads easily. It's the kind of cake with layers and buttercream, classic in taste, with the difference that everything goes quite quickly if you prepare your ingredients in advance.

Quick Info

Total time: about 2 hours, of which only about 40 minutes involve actual work, the rest is cooling and chilling in the fridge.
Preparation time: 30-40 minutes
Baking time: 25 minutes
Servings: 12-16, depending on how it's cut
Difficulty: medium (there are no complicated steps, but attention is needed for the cream)
Recipe type: chocolate dessert, suitable for holidays or when you have guests

Ingredients

For the base:
6 egg whites
250 g sugar
100 g hazelnuts
100 g almonds or 200 g walnuts (I usually use walnuts, coarsely chopped)
2 tablespoons cocoa powder

For the cream:
6 egg yolks
150 g sugar
3 tablespoons flour
100 g dark chocolate
100 g milk chocolate
200 g butter
pinch of salt
400 ml milk

For decoration:
100 g dark chocolate
1 tablespoon liquid cream or milk

Preparation method

1. Preparing the base
Separate the egg whites from the yolks directly in the mixing bowl. Sprinkle a pinch of salt and beat the egg whites until stiff peaks form. Gradually add the sugar while mixing on high speed until you have a shiny, firm meringue. Chop the hazelnuts and almonds (or walnuts, depending on what I use). I don’t chop them too finely, just a few times with a knife or in a food processor, so that visible pieces remain in the base. Add the hazelnuts, almonds (or walnuts), and cocoa powder to the egg whites and gently fold in with a spatula to avoid losing the air from the meringue. Pour the mixture into a rectangular baking pan (20x30 cm) lined with parchment paper, and level it with a spatula. Bake in a preheated oven at 180°C for about 25 minutes. Check that it’s not sticky in the middle, but don’t let it dry out too much. Let it cool completely in the pan.

2. Chocolate cream
Put the egg yolks with the sugar and a pinch of salt in a saucepan, add the flour and cold milk. Mix well with a whisk until smooth. Place the saucepan over medium to low heat and stir continuously to prevent sticking. In a few minutes, the cream thickens like pudding. When it’s thick enough, turn off the heat and add the broken pieces or grated chocolate. Stir until completely melted. If needed, leave it on low heat for another 2-3 minutes, just to melt everything. Let the cream cool well (at room temperature or in cold water if I’m in a hurry), but not in the fridge. Meanwhile, beat the softened butter with a mixer on medium speed until creamy. Gradually add the cooled cream, one tablespoon at a time, mixing after each addition until it’s well combined and not curdled.

3. Assembly
Remove the cooled base from the pan and peel off the parchment paper. Place the base on a serving platter, spread all the cream on top, and level it evenly with a spatula. Refrigerate the cake for at least an hour (ideally a few hours, even overnight if I can wait).

4. Decoration
Melt 100 g of dark chocolate with a tablespoon of liquid cream or milk, in a bain-marie or in the microwave (carefully to avoid burning the chocolate). Pour the glaze over the cream and quickly spread it with a spatula in a thin layer. If preferred, instead of glaze, I can just use grated chocolate over the cream, especially if I want a version without too much topping. Return the cake to the fridge until the glaze is completely set.

Why I make this recipe often

I prepare it when I want a substantial chocolate dessert, but without much hassle with layers or syrups. The cake keeps well in the fridge and cuts nicely, so it’s great for guests and for packing. The ingredients are simple and adaptable.

Tips and variations

Tips

Don’t leave the cream unattended on the heat – it can easily stick if you don’t stir continuously.
Use butter with at least 80% fat for the cream to be smooth and not curdle.
Let the base cool completely before adding the cream, otherwise there’s a risk of melting the butter in the cream.

Substitutions

Nuts can completely replace hazelnuts or almonds; a mix works too, depending on what you have on hand.
For the glaze, if you don’t have liquid cream, use a tablespoon of milk.
Dark chocolate can be replaced with milk chocolate for a sweeter taste, but the texture will be a bit different.

Variations

You can sprinkle some pieces of nuts or hazelnuts on top for decoration if you want more texture.
If you prefer a less sweet dessert, reduce the sugar in the base or cream to taste.

Serving ideas

The cake cuts best with a knife dipped in hot water and wiped dry. It can be served plain, straight from the fridge, or with a bit of whipped cream on the side.

Frequently asked questions

1. Can the cake be frozen?
I do not recommend freezing due to the butter cream. The texture is not the same after defrosting.

2. The base turned out too wet or too dry. Why?
Baking time can vary depending on the oven. If you leave it too long, it dries out; if taken out too early, it remains wet in the middle. It’s good to check with a toothpick at the end.

3. Can I make the cake a day in advance?
Yes, it’s even better after sitting in the fridge overnight.

4. I don’t have a mixer, can I beat the cream with a whisk?
You can, but it will take longer and the cream won’t be as smooth. It’s important for the butter to be soft and the cream to be completely cooled.

5. Can I add more chocolate to the cream?
You can add more chocolate, but be careful with the ratio to the butter – the cream needs to remain spreadable.

Nutritional values

Approximately, per 100 g serving: about 430 kcal, 5 g protein, 30 g fat, 38 g carbohydrates. This is just an estimate; values may vary depending on the type of nuts, butter, and chocolate used. The cake is dense in calories, fat, and sugar, given the content of butter, chocolate, and nuts.

Storage and reheating

The cake keeps in the fridge, covered, for 3-4 days. I do not recommend reheating; it is served directly cold. The texture holds up well, and it actually cuts easier after a few hours in the cold.

 Ingredients: For the base: 6 egg whites, 250 g sugar, 100 g hazelnuts, 100 g almonds or 200 g walnuts, 2 tablespoons cocoa powder. For the cream: 6 egg yolks, 150 g sugar, 3 tablespoons flour, 100 g dark chocolate, 100 g milk chocolate, 200 g butter, a pinch of salt, 400 ml milk. For decoration: 100 g dark chocolate, 1 tablespoon whipped cream or milk.

 Tags:  chocolate cake