Delice Cake with Walnut and Chocolate

Name: Delice Cake with Walnut and Chocolate - Dumitrana H.
Ingredients: Base: 8 egg whites; 200 g sugar; 100 g flour; a pinch of salt; 1/2 packet of baking powder; 250 g ground walnuts. Cream: 8 egg yolks; 200 g chocolate; 750 ml milk; 4 tablespoons of flour; a handful of raisins; 1 teaspoon of rum; 100 g sugar; 6 sheets of gelatin or 10 g gelatin.

Dessert - Delice Cake with Walnut and Chocolate by Dumitrana H. - Recipia

Every time I make this walnut and chocolate cake, I prepare it on a quiet day when I can take my time with each step. I've tried it several times, especially when I have guests or a family event. The texture of the walnut base is quite dense, which pairs well with the light chocolate cream, raisins, and rum. I like to make it a day in advance so it has time to chill properly. Quick Info Total time: about 6 hours (including chilling in the fridge) Preparation time: 30-40 minutes Baking time: 30 minutes Servings: 12-14 Difficulty: medium Recipe type: cake for special occasions or festive meals Ingredients Base: 8 egg whites 200 g sugar 100 g flour a pinch of salt 1/2 packet baking powder (about 5 g) 250 g ground walnuts Cream: 8 egg yolks 200 g chocolate 750 ml milk 4 tablespoons flour a handful of raisins 1 teaspoon rum 100 g sugar 6 sheets of gelatin or 10 g gelatin Instructions 1. Beat the egg whites with a pinch of salt until foamy. Once they start to thicken, gradually add the sugar, one tablespoon at a time, while continuing to beat until the mixture is shiny and firm. This should take about 10-15 minutes with a standard mixer. 2. Mix the flour with the baking powder. Once the egg white mixture is ready, fold in the ground walnuts, then the flour mixture. Use a spatula and gently mix with upward motions to maintain the volume. 3. Pour the mixture into a large baking tray lined with parchment paper. I usually use a standard oven tray to ensure the base is even. Bake at 180°C for about 30 minutes, until it is lightly browned on top. Once done, let the base cool completely. 4. For the cream, heat the milk in a pot. Meanwhile, whisk the egg yolks with the sugar and flour in a bowl until smooth. 5. When the milk starts to boil, turn off the heat. Add the broken chocolate, rum, and raisins, and stir until the chocolate is completely melted. 6. Pour the egg yolk mixture into the chocolate milk. Place the pot back on low heat and stir continuously until it thickens. Remove from heat. 7. Soak the gelatin in cold water (following the package instructions). Once the cream has thickened and is removed from heat, add the hydrated gelatin and stir until completely dissolved. 8. For assembly, use a loaf pan lined with plastic wrap (make sure the wrap is large enough to cover the cake at the end). Cut the cooled base into 3 equal pieces widthwise. 9. Assemble as follows: a thin layer of cream on the bottom of the pan, then a slice of base, half of the remaining cream, another piece of base, the rest of the cream, and finally the last piece of base. Cover with the wrap and refrigerate for at least 4 hours, preferably overnight. 10. To serve, invert the cake onto a platter, remove the wrap, and sprinkle with cocoa or decorate with colored candies. Why I make this recipe often This recipe is practical for occasions because it can be made in advance and kept in the fridge. The combination of walnut and chocolate is perfect for festive desserts. The cream is not heavy, and even though there are several steps, the final result keeps well for 2-3 days. Tips and Variations Tips Use room temperature eggs for a good egg white foam. If you don’t have a standard oven tray, adjust the base size according to the loaf pan you are using. For the cream, do not keep it on high heat to avoid curdling. Substitutions Instead of gelatin sheets, you can use 10 g of hydrated granulated gelatin. If you don’t have rum, you can use essence or omit it altogether. If you don’t like raisins, you can leave them out. Variations You can use toasted walnuts for a more intense flavor. A bit of grated orange zest can be added to the cream. Instead of colored candies, you can sprinkle almond flakes or grated chocolate. Serving Ideas Cut into thick slices directly from the pan. It pairs well with coffee or festive meals. It can be cut into small cubes for dessert platters. Frequently Asked Questions 1. Can I make the base a day in advance? Yes, the base keeps well in the fridge, covered, for a day and is easier to cut. 2. What kind of chocolate should I use for the cream? I used regular chocolate, either milk or dark, depending on what I had. Any type works, as long as it contains at least 30% cocoa. 3. Can the cake be cut immediately after assembly? No, it needs to chill in the fridge for at least 4 hours for the gelatin cream to set properly. 4. Can it be frozen? I do not recommend it, as the texture of the gelatin cream does not hold up well after thawing. 5. Can I use other types of nuts? Yes, you can also use hazelnuts or almonds, but the final taste will be slightly different from the classic recipe. Nutritional Values Estimate for one serving (out of 14): approximately 270 kcal Carbohydrates: ~24 g Protein: ~7 g Fat: ~15 g Values are approximate and may vary depending on the type of chocolate used and the thickness of the slices. Storage and Reheating Store in the fridge, covered, for up to 3 days. There’s no need to heat it; serve it cold, straight from the fridge. If left at room temperature for too long, the cream may become soft. Freezing is not recommended.

Delice Cake with Walnut and Chocolate

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