Walnut and chocolate cake in a multicooker

Name: Walnut and chocolate cake in a multicooker
Ingredients: 5 g butter; 3 eggs; 1 g salt; 120 g sugar; 100 ml oil; 100 ml milk; 200 g flour; 5 g baking powder; 2 tablespoons black cocoa; 10 ml rum extract; 60 g walnuts; 120 g milk chocolate; 45-60 ml liquid cream; 30 g chopped walnuts

Dessert - Walnut and chocolate cake in a multicooker by Mona G. - Recipia

Walnut and chocolate cake in a multicooker bakes for 45 minutes and has a pound-cake-like crumb in a round shape. You can taste the walnuts in the cocoa batter, and the chocolate glaze sets in the fridge. I baked it in a multicooker and prefer black cocoa in the batter. Prep: 20 minutes. Cook: 50 minutes. Rest: 40 minutes. Total time: 110 minutes. Serves: 8. Approximately 480 kcal and 8 g protein per serving.

Ingredients

For the cake

5 g butter
3 eggs
1 g salt
120 g sugar
100 ml oil
100 ml milk
200 g flour
5 g baking powder
2 tablespoons black cocoa
10 ml rum extract
60 g walnuts

For the glaze

120 g milk chocolate
45-60 ml liquid cream
30 g chopped walnuts

Preparation

1. Beat the eggs with the salt and sugar until they lighten in color and the sugar dissolves. 2. Gradually pour in the oil and milk, mixing after each addition. 3. Mix the flour with the baking powder and cocoa, then fold them in with a spatula until no traces of flour remain. 4. Add the rum extract and 60 g chopped walnuts. Stir gently. 5. Grease the multicooker bowl with butter, pour in the batter and close the lid. 6. Choose the Bake function, set the temperature to 150 degrees and bake for 45 minutes, until the center is set. 7. Open the lid and leave the cake in the appliance for another 10 minutes without turning it off. Transfer it to a serving plate, then turn off the appliance and unplug it. 8. Melt the milk chocolate with the liquid cream over a double boiler for 5 minutes, until the glaze is smooth. 9. Spread the glaze over the cake and sprinkle 30 g chopped walnuts on top. Refrigerate the cake for 30 minutes, until the glaze sets, then slice it.

Notes

You can lightly toast the walnuts in a dry pan before chopping them. Let them cool, then add them to the batter. If you buy them whole, choose kernels with no dark spots or rancid smell. With dark chocolate for the glaze, the cake may taste less sweet, so you can add a little extra sugar to the batter. Add the rum extract without heating it. For an alcohol-free version, use 1 teaspoon alcohol-free rum flavoring. The cake contains eggs, gluten, nuts and dairy. A slice goes well with morning coffee. Keep it in a sealed container in the fridge for up to 3 days.