Chocolate cake with pine nuts
10 servings
120 minutes
Chocolate cake with pine nuts is a refined treat that combines the rich taste of cocoa, the tartness of lingonberries, and the nutty note of pine nuts. This recipe has roots in Russian cuisine, where cakes have long held a prestigious place on festive tables. Pine nuts give this dessert a unique texture and sophistication, while lingonberries add a light sourness that balances the sweetness of chocolate. Soft, airy, with pleasant crunchy inclusions, this cake is perfect for cozy home tea gatherings. It pairs especially well with black tea or coffee, revealing its full flavor depth.
1
Beat the eggs with sugar until fluffy.
- Chicken egg: 3 g
- Sugar: 150 g
2
Add the melted butter to the eggs.
- Butter: 150 g
3
Squeeze a piece of lemon into the soda.
- Soda: 1 teaspoon
- Lemon: to taste
4
Sift the flour into a bowl and mix until smooth.
- Wheat flour: 1 glass
5
Add cocoa and mix everything well again until the dough becomes smooth and elastic.
- Cocoa: 2 teaspoons
6
Wash the lingonberries and add them to the dough.
- Cowberry: 100 g
7
Pour the nuts into a bowl (leave a few for decorating the cake).
- Pine nuts: 200 g
8
Chop the chocolate into small pieces, add to the dough, and gently mix to avoid crushing the lingonberries.
- Chocolate: 40 g
9
Grease the baking dish with oil.
- Butter: 150 g
10
Dust the butter layer with flour (this form treatment is called 'French shirt').
- Wheat flour: 1 glass
11
Place the mass in a mold and decorate with the nuts saved for decoration.
- Pine nuts: 200 g
12
Place the mold in the preheated oven and bake for 60 minutes at 200 degrees. Remove from the oven, let the cake cool for 10 minutes, then you can remove it from the mold.