Snake cake
The 'Ka Snake' cake is a decadent dessert that is sure to delight both children and adults. With an irresistible blend of chocolate, nuts, and a subtle hint of orange and brandy, this cake is perfect for any occasion. Below, I will detail the necessary steps to achieve a perfect result, providing you with useful tips and variations to customize the recipe to your taste.
Preparation time: 30 minutes
Baking time: 30-40 minutes
Total time: 1 hour
Servings: 12
Ingredients:
For the base:
- 150 g dark chocolate
- 100 g butter (at room temperature, cut into cubes)
- 100 g sugar
- Zest of one orange
- Juice of half a lemon
- 5 eggs (whites and yolks separated)
- A pinch of salt
- 100 g nuts (finely chopped)
- 100 g flour
- 2 teaspoons baking powder
- 1 teaspoon coffee powder
- Rum essence
- 1-2 tablespoons brandy
For the glaze:
- 200 g chocolate (100 g milk chocolate, 100 g dark chocolate)
- 200 ml cream
- 2 tablespoons brandy
Preparation instructions:
1. Preparing the ingredients: Start by grinding the nuts using a coffee grinder or crushing them with a hammer. This helps to achieve a fine texture, essential for perfect integration into the batter.
2. Separating the eggs: Separate the egg whites from the yolks. It is essential for the egg whites to be cold, while the yolks should be at room temperature for better mixing with the other ingredients.
3. Beating the yolks: In a large bowl, add the yolks and a pinch of salt. Beat them with a mixer until creamy, then gradually add the sugar, continuing to mix until the sugar crystals dissolve completely.
4. Preparing the chocolate: Break the chocolate into pieces and melt it in a double boiler, stirring constantly to avoid burning. Once melted, let it cool slightly before adding it to the yolk mixture.
5. Adding the butter: Cream the soft butter well, add it to the yolk mixture, and mix until well combined.
6. Incorporating the chocolate and flavors: Pour the melted chocolate into the mixture, add the orange zest, lemon juice, coffee powder, ground nuts, and brandy. Mix everything well.
7. Preparing the flour: Sift the flour together with the baking powder twice to avoid lumps. Start incorporating the flour into the mixture, alternating adding a tablespoon of flour and one of beaten egg whites. Use a spatula and gently fold from the bottom up to maintain the aeration of the batter.
8. Baking the cake: Line a baking pan with parchment paper and pour in the mixture. Preheat the oven to 160°C and bake the cake on the middle rack for 30-40 minutes. Check if it’s done using a tester (toothpick); the edges should be firm, but it may be slightly soft in the middle due to the chocolate.
9. Cooling the cake: Once the cake is baked, let it cool in the oven with the door ajar to prevent it from sinking.
10. Preparing the glaze: Melt the chocolate using the cream in a double boiler. Once completely melted, add the brandy and mix well.
11. Glazing: Once the cake has completely cooled, pour the chocolate glaze over it. Let it set.
12. Decorating: For an attractive look, you can make white chocolate circles on top of the glaze.
13. Serving: Cut the cake into slices and serve it with a cup of freshly brewed coffee. This combination will enhance the flavor and make each slice an unforgettable experience.
Variation suggestions: If you wish to customize this recipe, you can replace the brandy with rum or add some dried fruits to the mixture for an extra touch of freshness.
Enjoy every moment you spend preparing this 'Ka Snake' cake and let it become the star of your table!
Ingredients: Base: 150 g dark chocolate, 100 g butter, 100 g sugar, orange zest, lemon juice, 5 eggs, salt, 100 g walnuts, 100 g flour, 2 teaspoons baking powder, 1 teaspoon coffee powder, rum essence, cognac. Glaze: 200 g chocolate (100 g milk chocolate, 100 g dark chocolate), 200 ml whipped cream, 2 tablespoons cognac.
