Chocolate cake with nuts and orange flavor

Name: Chocolate cake with nuts and orange flavor - Silvia D.
Ingredients: Base: 6 eggs; 200 g walnuts; juice and grated peel of 1 orange; 12 teaspoons brown sugar + 6 tablespoons; 3 tablespoons flour; 1 pinch of baking powder; 1 tablespoon hazelnut cream. Cream 1: slightly modified from Mihas recipe...) 250 g chocolate; 100 g milk chocolate with hazelnuts and 150 g dark chocolate; 200 ml liquid cream; 50 g butter; 50 ml orange liqueur (homemade). Cream 2: 100 g butter; 100 g powdered sugar; 1 tablespoon hazelnut cream; 2 teaspoons unsweetened cocoa. Syrup or orange liqueur: 300 ml water; 200 g sugar; 50 ml plum brandy (better with alcohol but I didnt have any); 1 orange.

Dessert - Chocolate cake with nuts and orange flavor by Silvia D. - Recipia

Chocolate Walnut Cake with Orange Flavor Preparation time: 40 minutes Baking time: 40 minutes Total time: 1 hour and 20 minutes Servings: 10-12 Today we celebrate a special milestone in our lives: my princess Bianca-Daniela's five-month birthday. What could be more fitting than a delicious cake with a perfect blend of chocolate, walnuts, and a fresh hint of orange? This recipe is not just a treat, but also a sweet memory filled with love and joy. Let me guide you step by step in making this extraordinary cake! Ingredients For the base: - 6 eggs - 200 g ground walnuts - Zest and juice of 1 orange - 12 tablespoons brown sugar - 6 tablespoons white sugar - 3 tablespoons flour - 1 teaspoon baking powder - 1 tablespoon hazelnut cream For Cream 1: - 250 g chocolate (100 g milk chocolate with nuts, 150 g dark chocolate) - 200 ml heavy cream - 50 g butter - 50 ml orange liqueur (homemade) For Cream 2: - 100 g butter - 100 g powdered sugar - 1 tablespoon hazelnut cream - 2 teaspoons unsweetened cocoa powder For the orange syrup/liqueur: - 300 ml water - 200 g sugar - 50 ml plum brandy (optional) - Zest of 1 orange Cake Preparation Step 1: Preparing the base 1. Separating the eggs: Start by separating the egg whites from the yolks. Make sure the bowls are clean, as any trace of fat can prevent the egg whites from whipping properly. 2. Beating the yolks: In a large bowl, beat the yolks with 12 tablespoons of brown sugar for about 5-6 minutes, until the mixture becomes frothy and light in color. Add the ground walnuts, hazelnut cream, orange zest, and juice, gently folding with a spatula. 3. Beating the egg whites: In another clean bowl, whip the egg whites until foamy. When they start to form bubbles, gradually add 6 tablespoons of sugar, one at a time, until you achieve a firm and glossy meringue. 4. Mixing the ingredients: Gently fold the egg whites into the yolk mixture, adding one spoonful at a time and mixing from the bottom up to retain the air in the batter. Finally, add the flour mixed with baking powder, sifting it to avoid lumps. 5. Baking: Preheat the oven to 180 degrees Celsius. Pour the batter into a round cake pan (24-26 cm) and bake for about 40 minutes, or until the edges pull away from the pan. The toothpick test can be misleading, so don’t worry if the center is slightly moist. Step 2: Preparing the creams 1. Cream 1: In a saucepan, melt the chocolate with the cream and butter over low heat, stirring constantly to avoid burning. Once the chocolate is fully melted, let the mixture cool to room temperature, then whip it with a mixer until it becomes a thick and airy cream. 2. Orange syrup: Boil water with sugar for 10 minutes, then add the orange zest and let it boil for another minute. Turn off the heat and let it steep for 30 minutes. Add the orange juice and plum brandy (if using) and strain the mixture. 3. Cream 2: Beat the softened butter with the powdered sugar until creamy. Add the hazelnut cream and cocoa, mixing well. This cream will coat the cake and give it an elegant appearance. Step 3: Assembling the cake 1. Cutting the base: Once the base has completely cooled, cut it in half horizontally, being careful not to crumble it. The center will be slightly softer, but this is perfectly normal. 2. Soaking: Use the orange syrup to moisten each layer of the base, adjusting the amount to taste. 3. Adding the cream: Spread Cream 1 on the bottom layer of the base, leveling it well, and then place the top layer of the base on top. Refrigerate the cake for half an hour. 4. Coating the cake: After the cake has cooled, use Cream 2 to coat it. You can decorate it with ground walnuts, orange slices, and grated orange zest for a festive look. Chef's Tips - Alcohol-free version: If you prefer a non-alcoholic cake, you can omit the brandy and use only orange juice in the syrup. The taste will be just as delicious! - Alternative flavors: Instead of oranges, you can experiment with pineapple, mandarins, or even lemons for a different citrus note. Calories and Nutritional Benefits This chocolate walnut cake with orange flavor is a delicacy that can contain approximately 350-400 calories per serving. Walnuts are an excellent source of omega-3 fatty acids, and dark chocolate contains antioxidants that can support heart health. Frequently Asked Questions 1. Can I use another type of nut? Yes, you can experiment with almonds or hazelnuts, depending on your preferences. 2. How do I keep the cake fresh? It is recommended to store it in the refrigerator and consume it within 3-4 days to enjoy its freshness. 3. What drinks pair well with this cake? I recommend a flavored tea, an espresso coffee, or even a glass of sweet wine to complete the culinary experience. This chocolate walnut cake with orange flavor is more than just a dessert; it’s an experience that brings family and friends together around the table. Enjoy every slice and cherish the special moments with your loved ones, just as we did! Enjoy your meal!

Chocolate cake with nuts and orange flavor

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