Chocolate-nut cake
10 servings
60 minutes
Chocolate-nut cake is a true delight for lovers of rich cocoa flavor and crunchy nuts. The roots of this dessert can be traced back to Latin American cuisine, where chocolate is valued as an integral part of culture. The cake has a rich texture: delicate protein clouds combine with dense pieces of chocolate and aromatic nuts – walnuts, hazelnuts, and almonds. When baked, it acquires a slightly crispy crust while the inner structure remains moist and melts in the mouth. This dessert is perfect for a cozy evening with a cup of coffee or as an impressive treat at a celebration. Decorated with melted chocolate or nuts, it becomes a true masterpiece of pastry art.
1
Separate the egg whites from the yolks. Whip the whites separately until they form a stable foam.
- Chicken egg: 7 pieces
2
Whisk the yolks with softened butter, continuing to whisk while adding one yolk at a time.
- Butter: 150 g
3
Chop the chocolate with a knife, there's no need to cut it too finely. Let there be different pieces of chocolate: small crumbs and larger ones. Put half of the nuts in a blender and grind them into fine crumbs, and chop the other half coarser.
- Dark chocolate: 250 g
- Walnuts: 150 g
- Hazelnut: 150 g
- Almond: 150 g
4
Add nuts and chocolate to the butter with sugar and mix well.
- Dark chocolate: 250 g
- Walnuts: 150 g
- Hazelnut: 150 g
- Almond: 150 g
- Butter: 150 g
- Sugar: 150 g
5
Combine the whipped egg whites with the nut mixture and gently mix with a spatula.
- Chicken egg: 7 pieces
6
If desired, line the removable mold with parchment paper, fill it with dough, and place it in a preheated oven at 180 degrees, reduce to 160 degrees and bake for 30-40 minutes.
7
Remove the finished cake from the mold and cool it on a rack. Then cut into pieces of desired size.
8
The cake can be decorated to your taste, for example, with halves of walnuts or drizzled with melted chocolate (dark or light).
- Walnuts: 150 g
- Dark chocolate: 250 g