Chocolate cream cake

Chocolate and Nut Cream Cake

I have made this cake several times for various occasions, and every time it has been the kind of dessert that brings everyone to the table, leaving them with empty plates afterward. It's not complicated, even though it has a few steps, and the nut base always turns out fluffy if you stick to the proportions. The cream is quick to make, requiring no boiling or complicated mixing, and the decoration can be as simple or as festive as you like. If you have the ingredients on hand, it’s hard to mess it up.

Quick Info

Total Time: 2 hours (including cooling and decorating)
Preparation Time: approx. 40 minutes
Baking Time: 20-30 minutes
Servings: 12-14 slices
Difficulty: medium
Recipe Type: festive cake, great for birthdays and holidays

Ingredients

For the base:
- 10 eggs
- 10 tablespoons hot water
- 1 pinch of salt
- 1 cup sugar (approx. 200 g)
- 1 cup ground nuts (approx. 120-140 g, processed)
- 1 and ½ cups flour (approx. 200-220 g, adjust at the end to achieve a batter that flows but is not too soft)
- 1 packet baking powder (10 g)
- 1 packet vanilla sugar

For the syrup:
- water (about 200 ml)
- sugar (2-3 tablespoons)
- rum essence (to taste)
- orange peel (a few strips)

For the cream:
- 2 packets chocolate cream with truffle and rum flavor (Dr. Oetker)
- 500 ml milk
- 200 g ground nuts

For decoration:
- 1 packet chocolate cream (Dr. Oetker)
- 250 ml milk
- liquid cream (for decoration, to taste)
- cake decorations (optional)
- edible flowers (if available)

Preparation Method

1. Preparing the base
Separate the egg whites from the yolks. Place the yolks in a bowl and mix them with 10 tablespoons of hot water and a pinch of salt for a few minutes until they lighten in color. Separately, beat the egg whites until stiff. When they start to firm up, gradually add the sugar and vanilla sugar, continuing to mix until the meringue is glossy and firm.

2. Gently fold the beaten yolks into the egg whites using a spatula or wooden spoon. Do not use the mixer at this stage to avoid losing volume.

3. Mix the ground nuts with the flour and baking powder. Gradually add them to the mixture, using the spatula and folding from the bottom up. Adjust the flour if necessary—the batter should flow easily but not be too soft.

4. Line a rectangular baking pan (approx. 35x26 cm) with parchment paper. Pour in the batter and level it. Bake in a preheated oven at medium heat (180°C) for 20-30 minutes. The base is ready when a toothpick inserted in the center comes out clean. Let it cool completely before cutting or soaking.

5. Preparing the syrup
Boil the water with the sugar. Let it dissolve, then remove from heat and add the rum essence and orange peel. Allow to cool. Once the base has cooled, soak it evenly with the syrup without drowning it.

6. Preparing the cream
Make the chocolate cream with truffle and rum flavor according to the instructions on the package, using 500 ml of milk. Once ready, stir in the 200 g of ground nuts and mix well. The cream spreads easily and does not run.

7. Assembling
Cut the base (if desired, you can cut it horizontally or leave it whole, depending on how thick it turns out). Spread the cream between layers or directly over the base if you haven't cut it. Smooth it out with a spatula.

8. Decoration
Prepare the chocolate cream for decoration, also according to the instructions, using 250 ml of milk. Spread it over the outside of the cake, including the edges. Whip the liquid cream and decorate as desired. You can add chocolate decorations or edible flowers if you want something more special.

Why I make this recipe often

The base turns out fluffy and doesn't dry out quickly, while the nut cream adds flavor and consistency. You don't need rare ingredients, and the steps are straightforward. It can be easily adapted for various occasions, keeps well for a day or two, and doesn’t require much hassle for decoration.

Tips and Variations

Tips

- Use freshly ground nuts for a more intense flavor.
- Do not beat the mixture after adding the flour; just mix gently with the spatula.
- Allow the base to cool completely before adding syrup or cream.
- Soak gradually to avoid making the base too soggy.
- For a simpler decoration, you can leave the cake with just cream and a bit of whipped cream.

Substitutions

- If you don't have rum essence, use orange zest or another preferred flavor.
- Liquid cream can be replaced with plant-based cream if needed.

Variations

- You can substitute nuts with hazelnuts or ground almonds for a different flavor.
- If you prefer a homemade cream, use a simple ganache made with chocolate and cream.

Serving Ideas

- Serve the slices cold, straight from the refrigerator, with whipped cream or fresh berries.
- They pair well with coffee or black tea.

Frequently Asked Questions

1. Can I make the base in advance?
Yes, you can bake the base a day ahead and keep it covered with plastic wrap at room temperature.

2. How do I know when the base is baked?
Insert a toothpick in the center of the base; if it comes out clean, it's done. Do not open the oven door in the first 20 minutes.

3. How much syrup should I soak the base with?
The base should be slightly moist, not soaked. Typically, I use about 70-100 ml of syrup per layer.

4. Can I use a different type of cream?
Yes, you can use any cream you prefer, but the chocolate and nut cream pairs very well with the base.

5. Can the cake be frozen?
I do not recommend it, as the texture of the cream and base suffers after thawing.

Nutritional Values (estimate)

One slice has approximately 350-400 kcal, varying depending on how much cream and whipped cream you use for decoration. The carbohydrate proportion is high due to the sugar and flour (about 40 g/slice), with protein around 6-7 g (eggs, nuts), and fats about 18-20 g (nuts, cream, eggs). The information is approximate and depends on portion sizes and how richly you decorate.

Storage and Reheating

The cake can be stored in the refrigerator, covered, for up to 2 days. The base does not dry out quickly, and the cream holds up well. I do not recommend reheating—it is served cold. If you cut it, cover the exposed edges to prevent it from absorbing odors from the fridge.

 Ingredients: For the base: 10 eggs, 10 tablespoons of hot water, 1 cup of sugar, 1 cup of ground nuts, vanilla sugar, 1 and a half cups of flour (more or less - to achieve a consistent mixture). 1 packet of baking powder. For the cream: 2 packets of chocolate cream with truffle and rum flavor (dr.Oetker), 500 ml of milk, 200 g of ground nuts. For decorating the cake: 1 packet of chocolate cream (dr.Oetker), 250 ml of milk, liquid whipped cream, cake decorations.

 Tags:  nut cake chocolate cake