Veronica's cake

Name: Veronica's cake - Mariuca J.
Ingredients: 5 eggs; 250 g almonds; 250 g cooking chocolate; 250 g sugar; 150 g butter; one tablespoon of flour; one tablespoon of cocoa powder; a pinch of salt; half a teaspoon of baking powder; 50 ml rum

Dessert - Veronica's cake by Mariuca J. - Recipia

Sometimes I need a quick chocolate cake, without complicated layers or cream, made with what I have in the cupboard. This recipe, which I have made for guests or when I need something substantial with coffee, has remained unchanged. It has an intense chocolate flavor, and the texture is somewhere between a loaf cake and a brownie. It doesn’t need decoration or icing, it cuts easily, and it turns out just as good even if you don’t have almonds and use walnuts instead. Quick Info Total time: about 1 hour Preparation time: 15-20 minutes Baking time: 40 minutes Servings: 12-15, depending on how large you cut the pieces Difficulty: medium Recipe type: chocolate cake, suitable for any occasion Ingredients 5 eggs 250 g almonds (or walnuts) 250 g cooking chocolate 250 g sugar 150 g butter 1 tablespoon flour type 00 1 tablespoon unsweetened cocoa a pinch of salt half a packet of baking powder 50 ml rum Preparation method 1. Grind the almonds and chocolate separately. The almonds can be ground coarsely, as preferred, while the chocolate should be as fine as possible. 2. In a food processor (or with a mixer, if you don’t have a processor), add the sugar, eggs, soft butter, salt, flour, and cocoa. Mix everything for a minute until well combined. 3. Add the ground almonds and chocolate, pour in the rum and baking powder. Mix for another 2 minutes. The mixture will be quite soft, don’t worry if it seems liquid. 4. Pour the mixture into a buttered and floured 33-36 cm baking tray. 5. Bake the cake in a preheated oven at 160°C for 40 minutes. Let it cool completely before cutting. Why I make this recipe often It’s quick to prepare and uses simple ingredients that I always have on hand. It keeps well for a few days without becoming dry. I like that I can easily adjust the type of nuts or rum flavor based on what I have at home. It’s a cake that I can cut into small pieces and pack up or serve on the table for gatherings. Tips and variations Tips If using walnuts instead of almonds, they should be peeled and dried. Chocolate with a medium cocoa percentage (50-60%) gives a suitable texture, neither too bitter nor too sweet. Don’t leave the cake in the oven too long, otherwise, it will become dry on the edges. Substitutions Almonds can be replaced with walnuts, in the same quantity. The rum can be omitted or replaced with essence if you prefer a milder flavor. Butter cannot be replaced with oil or other fats if you want the same texture. Variations You can add grated orange zest for a different flavor. For a slightly crunchy surface, sprinkle some chopped almonds on top before baking. If you want chocolate chunks throughout the batter, just chop part of the chocolate, and cut the rest into small cubes. Serving ideas It pairs well with coffee or unsweetened tea. You can cut it into small squares for dessert platters. You can serve it with simple whipped cream or fresh fruits, although it’s not necessary. Frequently asked questions 1. Can I use milk chocolate instead of cooking chocolate? Yes, but the cake will be sweeter and softer. Ideally, use chocolate with a higher cocoa content. 2. Can the cake be made only with a hand mixer? Yes, but mixing will take a bit longer, and the final texture may be slightly different from that obtained with a food processor. 3. What if I don’t have a 33-36 cm tray? You can use a similar-sized tray; if it’s smaller, the baking time will increase a bit, and the cake will be taller. 4. Can I freeze the cake? I do not recommend it; the texture changes when thawed. It’s better to keep it in the fridge for a few days. 5. Can the recipe be made without alcohol? Yes, omit the rum or replace it with a little vanilla or almond essence, to taste. Nutritional values Approximately, one serving (out of 15) has around 300-320 kcal. Fats: about 18-20 g per serving Carbohydrates: 27-30 g Proteins: 5-6 g Values are approximate, depending on the type of chocolate and nuts used. The cake is dense, with a high fat and sugar content. Storage and reheating It can be stored in the fridge in a closed container for up to 5 days. If you want, you can bring it to room temperature before serving, but it doesn’t need reheating. I do not recommend freezing, as the batter loses its structure after thawing. It cuts best after it has completely cooled.

Veronica's cake

Tags

Categories