Chocolate cake with walnuts – rich taste for lovers of chocolate and nuts. Chocolate cake with walnuts can be made in many ways - with more or less of both chocolate and walnuts.
We don't like chocolate and traces of nuts, so we make cakes and tarts accordingly.
This chocolate pecan cake tastes better when it sits for 2-3 days. Freshly rolled cake has a completely different taste,
Instead of walnuts, you can use other nuts of your choice or a combination of several types.
Chocolate cake with walnuts - the slice I have, it looks like this. I forgot to take a picture on my birthday.
Ingredients for sponge cake (for 4 crusts):
- 8 eggs
- 250 g butter
- 350 g of powdered sugar
- 200 g of chocolate
- 200 g of ground walnuts
- 100 g flour
- 1/2 teaspoon baking powder
Ingredients for the filling:
- 10 eggs
- 500 g of sugar
- 5 tablespoon flour
- 500 g of chocolate
- 2 bags of vanilla sugar
- 500 g butter
- 2 dl sweet sour cream
- 300 g of coarser ground walnuts
- 200 g of ground plasma
Preparation of biscuits:
- First, beat the egg whites firmly, then add 2-3 tablespoons of sugar and beat for another minute.
- Separately, beat the butter, the rest of the powdered sugar, egg yolks, melted chocolate, nuts, flour and baking powder.
- Stir in the egg white.
- From this amount, bake 4 crusts with frame dimensions of 20*30 cm.
- Bake the crusts at 170 degrees for about 10 minutes. (Line the tray or mold with baking paper.) (The length of baking depends on the thickness of the crust.)
(Chocolate balls must be made from the leftover biscuits and filling)
Preparation of the filling:
- Beat eggs with sugar, add flour and beat until all ingredients are well combined.
- Steam for ten minutes, then add chocolate and vanilla sugar.
- Cook until the chocolate melts.
- Add whipped butter to the cooled filling.
- Then whipped sweet cream.
- Finally, mix in the walnuts and plasma.
Fill the cake - crust filling, crust filling... until you have used all the ingredients.
I do not advise you to bake thicker biscuits and cut them in half because these biscuits tend to crumble.
I baked in 3l and 1l pans twice and cut each biscuit in half. But it was a disaster for the cake that goes under the fondant. I coated each biscuit with orange marmalade so that it would crumble less. I baked 2 more crusts that I put on top and bottom. That way I made the cake more stable.
But I still had to "flatten" it a little better so that it would be suitable for coating with fondant.
As a base for the fondant, I use a mixture of walnuts, plasma, chocolate (chocolate filling), margarine and powdered sugar.
I grind ground nuts and plasma into powder.
Chocolate cake with walnuts can be decorated as desired - with sweet cream, whipped cream, chocolate glaze, fondant or spread with jam and sprinkled with walnuts, for example.
It is highly debatable which chocolate cake is more generous - whether the cake prepared in this way or the chocolate cake prepared with milk and less chocolate. "Stronger" cakes are usually eaten in smaller quantities, and lighter ones in larger ones.
The same applies to the price of the cake or the ingredients - what is more expensive and what is cheaper is debatable.
Notes:
- It is not necessary to use butter.
- You can replace it with margarine.
- Especially when it comes to covering the cake before placing the fondant.
- The butter is softer and the cake is more likely to lose its original shape.
- Also, decorating with fondant takes a little more time.
- As a result, the cake stays out of the fridge longer.
- Regardless of whether it is a chocolate cake or something else, it is advisable to periodically return the cake to the refrigerator so that it does not melt.
- The most difficult thing to do in the summer months is covering and decorating with fondant.
- Even the climate doesn't help me sometimes.
- And the cakes should be kept cold not only for the fondant but also to prevent them from spoiling.
Christina Gaspar
Kristina Gašpar, blog Domačica za vas >>>
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