Chocolate cream dessert cake with almond flavor
When I want a chocolate cream cake, I don't complicate things. I often return to this recipe for a light sponge and a simple cream that I learned from my sister. I prefer it for larger gatherings when I don't want to deal with cutting layers or complicated decorations. It's the kind of dessert you can make in a regular baking dish, straight in the oven, and it doesn't require any difficult techniques. Quick Info Total Time: about 2.5 hours (including cooling) Preparation Time: 40-50 minutes Baking Time: 30-35 minutes (for the sponge) Servings: 18-20 pieces (30x40 cm baking dish) Difficulty: medium Recipe Type: cake with cream, suitable for occasions or family meals Ingredients Sponge: 6 eggs a pinch of salt 7 tablespoons sugar 2 tablespoons water 3 tablespoons oil 7 tablespoons flour 1 packet baking powder 3 tablespoons cocoa powder Chocolate Cream: 200 g milk chocolate 500 ml liquid cream 1 packet gelatin (10 g) 1 vial almond essence For the syrup: 6 tablespoons sugar 300 ml water 1 vial rum essence Decoration: 150 g toasted and chopped walnuts 150 ml liquid cream Preparation Method 1. The Sponge 1. Separate the egg whites from the yolks. Whip the egg whites with a pinch of salt until stiff peaks form. 2. Mix the yolks with the sugar. Beat until the sugar dissolves and the mixture becomes creamy. 3. Add the water and oil to the yolks and mix until combined. 4. Combine the flour with the baking powder and cocoa. Fold them into the yolk mixture. 5. Add half of the whipped egg whites and mix briefly to combine. Gently fold in the remaining egg whites with a spatula using wide, upward motions. 6. Pour the batter into a baking dish (30x40 cm) lined with parchment paper. 7. Bake the sponge in a preheated oven at a low temperature for 30-35 minutes. Check with a toothpick. The sponge should be firm and the toothpick should come out clean. 8. Let the sponge cool completely in the pan. Once cooled, slice it horizontally into two equal layers. 2. The Chocolate Cream with Almonds 1. Soak the gelatin in 60 ml of cold water. Let it sit for 10 minutes. 2. From the 500 ml of liquid cream, whip 400 ml and set aside the remaining 100 ml. 3. Break the chocolate into pieces and melt it over a double boiler along with the remaining 100 ml of liquid cream. Stir frequently. Once melted, let it cool for a few minutes until it's not hot. 4. Gently warm the soaked gelatin (in the microwave for 10 seconds or over a double boiler). It should not boil, just become liquid. 5. Incorporate the melted gelatin into the warm chocolate cream and add the almond essence. 6. Slowly pour the chocolate mixture in a thin stream over the whipped cream, gently folding with a spatula. Do not overmix. Chill the cream for 20 minutes to thicken. 3. Burnt Sugar Syrup 1. In a small saucepan, caramelize 6 tablespoons of sugar over low heat until it turns golden. 2. Carefully add 300 ml of water. Be cautious of steam and splashes. 3. Allow it to boil until all the caramelized sugar is completely dissolved. 4. Remove from heat and add the rum essence. Let the syrup cool completely before using. 4. Assembling the Cake 1. Place the first half of the sponge on a serving platter. 2. Generously soak it with half of the cooled syrup. 3. Spread the chocolate cream over the first layer of sponge, leveling it with a spatula. 4. Place the second half of the sponge on top and soak it with the remaining syrup. 5. Whip 150 ml of liquid cream until stiff and mix it with 50 g of chopped walnuts. 6. Spread the walnut cream over the entire surface of the cake. 7. Sprinkle the remaining toasted and chopped walnuts over the cream layer. 5. Cooling and Slicing 1. Let the cake chill in the refrigerator for a few hours to allow the cream to set and the flavors to meld. 2. Cut into square or rectangular pieces, as preferred. Why I Make This Recipe Often Because it doesn't require special techniques and the ingredients are easy to find. The sponge remains soft even after a few days, and the cream is easy to work with, without worrying about it curdling. It’s easy to portion for guests or for a larger meal, and it doesn't need special temperature control as long as there's a fridge nearby. Tips and Variations Tips 1. For the sponge, do not overmix after adding the flour – just mix enough to eliminate lumps. 2. The gelatin must be completely dissolved before adding it to the cream, or granules will remain. 3. The syrup must be completely cool to avoid making the sponge too soggy. Substitutions 1. The liquid cream can be vegetable-based or from sweet cream, but it should be suitable for whipping. 2. Walnuts can be replaced with hazelnuts if there are no allergies or if you prefer a different taste. 3. Milk chocolate can be substituted with dark chocolate if you want a less sweet cream. Variations 1. For a more intense almond flavor, you can sprinkle a little almond flour into the cream. 2. The sponge can be cut into three thin layers if you want more layers, but the cream will need to be divided accordingly. 3. The whipped cream for decoration can be replaced with a chocolate glaze if preferred. Serving Ideas It’s best to slice the cake after it has chilled overnight. It pairs well with coffee or as a dessert at the end of a lunch. For a more festive appearance, you can top it with caramelized walnut pieces or grated chocolate. Frequently Asked Questions 1. Can the sponge be made with a mixer, or do I need a manual whisk? Yes, you can use a mixer for the egg whites and yolks. For incorporating the egg whites at the end, it's better to use a spatula to avoid losing volume. 2. If I don't have gelatin, can I skip it? Without gelatin, the cream won't have firmness and will run when cut. I do not recommend omitting it. 3. Can the cake be frozen? No, I do not recommend freezing. The cream and gelatin change texture upon thawing. 4. What can I use if I can't find almond essence? You can use a little vanilla essence, but the flavor won't be the same. Almond gives the cream its specific aroma. 5. How do I know when the sponge is baked? Check with a toothpick in the center; it should come out clean. The sponge should not sink after being removed from the oven. Nutritional Values (estimate per serving, for 20 servings) - Calories: approximately 310 kcal - Protein: 4-5 g - Fat: 17-18 g - Carbohydrates: 33-34 g Approximate values for guidance. They depend on the type of cream and chocolate used, as well as how much walnut is actually placed on each piece. Storage and Reheating The cake should be stored in the refrigerator, covered. It keeps well for 3-4 days, the sponge does not harden, and the cream does not separate. I do not recommend reheating; it is served directly from the fridge. If stored longer, it may absorb odors from the fridge, so it’s better to cover it with plastic wrap.
Preparation
The egg whites are beaten with a pinch of salt. The yolks are mixed with sugar until it dissolves, creating a creamy mixture, then we add water and oil and mix until homogeneous. We pour in the flour mixed with baking powder and cocoa. In this composition, we will add half of the beaten egg whites, mixing gently, while the other half of the egg whites will be folded in carefully with a wooden spoon, using only up-and-down motions. We pour the batter into a baking tray lined with parchment paper and bake in a preheated oven at low heat for 30-35 minutes (baking time also depends on the oven). I baked in a stove tray (30/40 cm). When baked, we let it cool and cut it into two equal parts, which will be stacked when assembling the cake. We hydrate the gelatin in 60 ml of cold water. From the amount of whipped cream, we whip 400 ml. We melt the chocolate over a steam bath with 100 ml of liquid cream, then let it cool slightly. We also melt the hydrated gelatin (I put it in the microwave for 10 seconds), then add it to the chocolate mixture along with a vial of almond essence. We will pour this mixture gradually, mixing gently, into the 400 ml of whipped cream. We refrigerate the cream for 20 minutes. We place half of the cake base on a platter/tray, which we soak with burnt sugar syrup (caramelizing 6 tablespoons of sugar, extinguishing with 300 ml of water, and when the sugar is completely melted, we turn off the heat, add a vial of rum essence, and cool). Over the soaked base, we pour the chocolate cream and cover it with the other half of the base, which will also be soaked. We decorate with a layer of whipped cream, to which we add 50 g of walnut kernels, and the remaining crushed walnuts will be evenly sprinkled over the surface of the cake. We let the cake cool for a few hours, then portion and serve.
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