Walnut-Chocolate Cake

A rich walnut sponge and a luxurious chocolate cream - this is a dessert you certainly wont make just once. The preparation is not overly time-consuming or complicated, and the taste is… well, youll have to judge for yourself.

Details

  • Preparation Time: 40 minutes
  • Cooking Time: 35 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 10

Ingredients

Biscuit

  • 8 pieces Egg, fresh

  • 250 g Sugar, white

  • 1 spoon Alcohol, Rum

  • pieces Lemon zest, fresh

  • 1 pinch Spices, cinnamon, ground

  • 250 g Walnuts

  • 1 spoon Wheat flour, white, multi-purpose

  • 3 spoons Breadcrumbs, dried

Cream

  • 200 g Butter, unsalted

  • 200 g Powdered sugar

  • 1 bag Sugar, white

  • pieces Lemon zest, fresh

  • 100 g chocolate, dark

Steps

  1. First, prepare the cream. Place the butter in a larger bowl and keep it cool. Add sugar and a few tablespoons of water to a small pot. Add a walnut-sized piece of butter, vanilla sugar, and lemon zest, and slowly heat on low temperature. In another pot, slowly melt the chocolate, making sure it doesn't get too hot. When the sugar mixture thickens - it becomes smooth and stretchy - pour it into the bowl with the butter. Whip the butter with a mixer until fluffy. Finally, mix the melted chocolate into the buttercream (it should not be too hot, just melted enough). Store the cream in the refrigerator for a while to make it easier to spread.

  2. While the cream is cooling, prepare the batter. Preheat the oven to 180 degrees Celsius. Grease a round cake pan (26 or 28 cm in diameter) with butter. Whip the egg whites into stiff peaks and, before they fully set, mix in half of the sugar. Whip the egg yolks and the other half of the sugar until fluffy. Mix rum, cinnamon, and lemon zest into the yolk mixture. Gently and slowly fold the whipped egg whites into the mixture in two or three batches, then add the flour, cookie crumbs, and walnuts.

  3. Pour the prepared batter into the cake pan. Spread it evenly with a spatula or the back of a spoon and smooth the top. Bake the batter in the preheated oven for 25 to 30 minutes. The sponge is done when a toothpick inserted into the cake comes out clean. Let the baked sponge cool.

  4. Once cooled, slice the sponge horizontally in half. Take the bowl of cream out of the refrigerator and mix it well to make it easier to spread. Place the bottom half of the sponge on a nice plate or platter, spread half of the cream on it, and cover with the other half of the sponge. Spread the remaining cream over the top of the cake. Let it chill in the refrigerator for a while before serving.

Nutrition Information (Per 100g)

  • Calories: 344.68 kcal
  • Fat: 18.34 g
    • Saturated Fat: 10.26 g
  • Carbohydrates: 38.49 g
    • Sugars: 37.13 g
  • Protein: 5.36 g
  • Fiber: 0.53 g