Chocolate cake with almonds and nuts by Jamie Oliver

Name: Chocolate cake with almonds and nuts by Jamie Oliver - Ilinca H.
Ingredients: Ingredients for 8 servings: 150 g raw almonds without skin and peel 150 g shelled walnuts; finely ground 300 g cooking chocolate (70% cocoa powder) 1 teaspoon of cocoa powder 255 g butter 100 g powdered sugar 6 large eggs A pinch of salt A few drops of lemon

Dessert - Chocolate cake with almonds and nuts by Jamie Oliver by Ilinca H. - Recipia

Chocolate Cake with Almonds and Walnuts - An Irresistible Delight If you are a chocolate lover, this chocolate cake recipe with almonds and walnuts is exactly what you were looking for. It is a special, rich dessert with a deep chocolate flavor, perfect for enjoying with loved ones. Although it requires a bit of time and patience, the result will surely please everyone. And if you let it cool and rest overnight, you will find it even more delicious the next day! This recipe is a true delight for all special occasions. Preparation time: 30 minutes Baking time: 60 minutes Total time: 90 minutes Number of servings: 8 Ingredients: - 150 g raw, unshelled almonds - 150 g shelled walnuts, finely ground - 300 g dark chocolate (ideally 70% cocoa) - 1 teaspoon heaping cocoa powder - 255 g butter (at room temperature) - 100 g powdered sugar - 6 large eggs (at room temperature) - A pinch of salt - A few drops of lemon juice Preparing the cake: 1. Preparing the pan: Start by preparing a round removable pan with a diameter of 20-25 cm. Line the bottom with parchment paper, then grease it with butter and dust it with a little flour. This step is essential to prevent the cake from sticking. 2. Preparing the nuts and almonds: Preheat the oven to 180°C (medium heat). Place the almonds and walnuts on a baking tray and roast them in the oven for 5-8 minutes until golden and fragrant. This step will enhance the flavor of the nuts and almonds, making the cake even more delicious. 3. Grinding the ingredients: Once cooled, place the almonds and walnuts in a food processor. Add the chocolate and cocoa powder and blend everything for 30 seconds. Be careful not to overmix, as the chocolate will melt too much. 4. Preparing the butter and sugar mixture: Transfer the nut and chocolate mixture to a large bowl. Clean the food processor and add the butter along with the powdered sugar. Mix on medium speed until you achieve a fluffy and smooth cream. 5. Adding the egg yolks: Add the egg yolks one by one, mixing well after each addition. This step is essential for achieving a fine and creamy texture. 6. Combining the ingredients: Add the nut and chocolate mixture to the butter and sugar cream. Mix well, ensuring everything is well incorporated. 7. Beating the egg whites: In a clean, dry bowl, beat the egg whites with a pinch of salt and a few drops of lemon juice. Use room temperature eggs to achieve fluffier egg whites. Beat the egg whites until they form stiff peaks. A good technique is to separate each egg white from the yolk, ensuring no yolk gets into the egg white mixture. 8. Folding the egg whites into the mixture: Gradually add the beaten egg whites to the chocolate mixture, using a spatula to gently fold from the bottom up. This will help retain the air in the egg whites, giving the cake a light texture. 9. Baking the cake: Pour the mixture into the prepared pan and place the cake in the preheated oven. Bake for about 60 minutes. Check if it is done using the toothpick test: insert a toothpick into the center of the cake; if it comes out clean or with a few chocolate strands, the cake is ready. If it is soft in the center, do not worry, it is normal. 10. Cooling the cake: Turn off the heat and let the cake cool in the oven with the door ajar for 15-20 minutes. This step helps prevent the cake from cracking. 11. Decorating the cake: Once completely cooled, you can decorate the cake with pan-toasted almonds (optional) or opt for a layer of whipped cream for a delicious contrast. Practical tips: - Make sure all ingredients are at room temperature, as this will help achieve a creamier texture. - You can experiment with different types of chocolate, such as dark or milk chocolate, depending on your preferences. - The cake can be served alongside a scoop of ice cream or a warm drink, such as espresso or cappuccino. Calories and nutritional benefits: This chocolate cake is rich in antioxidants due to the chocolate and contains healthy fats from the walnuts and almonds. Each serving has approximately 450 calories. Although it is a denser dessert, its natural ingredients provide considerable nutritional benefits. Frequently asked questions: 1. Can I use other types of nuts? Certainly! You can replace the walnuts with hazelnuts or pistachios to vary the flavor of the cake. 2. How can I store the cake? The cake stores well in the refrigerator, covered with plastic wrap, for up to a week. 3. Can I use sugar-free chocolate? Yes, you can use sugar-free chocolate, but make sure to adjust the amount of sugar in the recipe to maintain the desired sweetness. This chocolate cake recipe with almonds and walnuts is not just a treat, but also a culinary experience you will love. Enjoy every slice with your loved ones and cherish every moment!

Chocolate cake with almonds and nuts by Jamie Oliver

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