Nut cake with chocolate cream
10 servings
60 minutes
Nut cake with chocolate cream is a refined dessert of Czech cuisine, combining the tenderness of nut dough with the rich sweetness of chocolate. The history of such cakes dates back to traditional European confectioneries where nuts and chocolate were symbols of sophisticated taste. Airy layers soaked in cocoa aroma and crunchy nuts harmonize perfectly with rich chocolate and velvety vanilla cream. Each layer offers a new flavor nuance, while the finishing chocolate glaze transforms it into a true work of art. This cake is often served at festive events and family celebrations, creating an atmosphere of coziness and joy. It pairs wonderfully with a cup of strong coffee or dessert wine, enhancing its rich aroma and delicate texture.
1
Preheat the oven to 170 degrees.
2
Separate the whites from the yolks. Whip the whites into a stiff foam.
- Chicken egg: 8 pieces
3
Whisk the yolks with 320 grams of powdered sugar. Add cocoa, crushed nuts, and 80 grams of flour. Gently fold in the whipped egg whites.
- Powdered sugar: 500 g
- Cocoa: 20 g
- Nuts: 240 g
- Wheat flour: 100 g
4
Grease the baking pan with oil, sprinkle with flour, add the dough, and level it. Bake until done.
- Butter: 200 g
- Wheat flour: 100 g
5
Cool the baked layer and cut it into 3 layers.
6
Spread chocolate cream on the bottom layer. To prepare it, melt 100 grams of chocolate and mix it with 100 grams of melted butter and 100 grams of powdered sugar. Cover with the layer.
- Dark chocolate: 200 g
- Butter: 200 g
- Powdered sugar: 500 g
7
Spread vanilla cream on the middle layer. To prepare it, mix 20 grams of flour with milk. Add 50 grams of vanilla sugar and bring to a boil. Cook until thickened. Mix the cooled mixture with softened butter and the remaining powdered sugar. Cover with the top layer.
- Wheat flour: 100 g
- Milk: 200 ml
- Vanilla sugar: 50 g
- Butter: 200 g
- Powdered sugar: 500 g
8
Pour melted chocolate over the finished cake.
- Dark chocolate: 200 g