Nut Cake Multicooker

Name: Nut Cake Multicooker - Emilia I.
Ingredients: 125 g praline nuts; 100 g plain nuts; 100 g sugar; 70 ml water; 4 eggs; 2 tablespoons cocoa; 100 g dark chocolate; 1 vial of rum essence; 1 tablespoon flour. For decoration: whipped cream; fruits.

Dessert - Nut Cake Multicooker by Emilia I. - Recipia

The nut cake in a multicooker is an adapted version of the flourless nut cake, but in this form, it includes a tablespoon of flour. The base is prepared with praline nuts, finely ground nuts, chocolate, cocoa, and eggs, then baked using the BAKE program. It’s a simple recipe with an intense flavor of nuts and chocolate, perfect when you want a dessert made without many complicated steps. At the end, it can be decorated with whipped cream, fruits, ground nuts, and chocolate. Quick Info Preparation time: not specified in the original recipe Cooking time: 45 minutes Total time: preparation time plus 45 minutes of baking and cooling the cake Servings: the number of servings is not specified; it depends on how large the slices are Difficulty: medium Recipe type: nut and chocolate cake in a multicooker Device used: multicooker, BAKE program, at 180 degrees Celsius Ingredients 125 g praline nuts 100 g plain finely ground nuts 100 g sugar 70 ml water 4 eggs, separated into yolks and whites 2 tablespoons cocoa powder 100 g dark chocolate 1 vial of rum essence 1 tablespoon flour For the pan Oil for greasing Flour for dusting For decoration Whipped cream Ground nuts Fruits Chocolate Preparation Method 1. Prepare the nut mixture In a small pot, combine the praline nuts, finely ground plain nuts, sugar, and water. Place the pot over low heat and stir continuously. The mixture should become more liquid, and the sugar should dissolve. It’s important not to leave it unattended, as the sugar can quickly stick to the bottom of the pot. There’s no need to boil the mixture for long; turn off the heat once the sugar has dissolved and the mixture has a more fluid consistency. 2. Add the chocolate Break the dark chocolate into pieces and add it to the warm nut mixture. Stir until the chocolate melts and incorporates. Allow the mixture to cool. This step is necessary before adding the yolks to prevent them from cooking from the heat of the mixture. 3. Complete the mixture Once the mixture has cooled, add the rum essence, yolks, cocoa powder, and the tablespoon of flour. Mix until the ingredients are evenly distributed. Separately, beat the egg whites until stiff peaks form. Gently fold them into the nut mixture, taking care not to lose too much of the air incorporated during beating. The final batter should be homogeneous. 4. Prepare the multicooker pot Grease the multicooker bowl with oil and dust it with flour. Cover both the bottom and the sides with a thin layer so that the cake can be easily removed after baking. Pour the mixture into the bowl and gently level the surface without pressing down. 5. Bake the cake Select the BAKE program from the device menu. Set the temperature to 180 degrees Celsius and the cooking time to 45 minutes. At the end of the program, carefully remove the cake from the bowl and let it cool. It’s easier to portion after cooling when the base has stabilized. 6. Decorate Once cooled, decorate the cake with whipped cream, ground nuts, fruits, and chocolate. The decoration ingredients can be arranged according to preference, without needing a specific order. Why I make this recipe often I love this recipe because it uses the multicooker and doesn’t require supervision during baking. The base has a pronounced nut flavor, and the dark chocolate and cocoa give it enough intensity without needing many ingredients. It’s also a cake that’s easy to adapt for decoration. It can be served plain with ground nuts or with whipped cream, fruits, and chocolate when I want it to look more festive. Another advantage is that the preparation of the base is done in a single mix after the egg whites are beaten separately. Tips and Variations Tips Mix the nuts, sugar, and water over low heat and do not leave the mixture unattended. The sugar should dissolve, and the mixture should become more liquid, not turn into a thick syrup. Cool the mixture before adding the yolks. If it’s still hot, the yolks can coagulate and won’t incorporate evenly. The egg whites must be beaten until stiff before being added. Incorporate them gradually and carefully so that the batter remains as airy as possible. Grease and dust the multicooker bowl before pouring in the mixture. This helps with the cake’s release, especially around the edges. After baking, carefully remove the cake and let it cool before decorating. The whipped cream will hold better on a cold base. Substitutions The recipe uses praline nuts and finely ground plain nuts. To maintain the intended taste and texture, it’s best not to substitute these ingredients with another type of nut. Dark chocolate is part of the base mixture and is not the same as the chocolate used for decoration. If you choose another type of chocolate, the taste and sweetness level may change, and the source does not provide an alternative quantity. For decoration, fruits and chocolate can be used or omitted. Whipped cream is also mentioned as a decoration option, not as a mandatory ingredient for the base. Variations You can leave the cake undecorated and simply sprinkle ground nuts after cooling. This way, it stays simpler and can be portioned without the decoration shifting. For a more festive appearance, use whipped cream, fruits, ground nuts, and chocolate together, as indicated in the basic recipe. The quantities for decoration are not specified, so they can be adjusted according to preference and the size of the cake. Serving Ideas The cake is served after it has completely cooled. It can be cut into simple slices or decorated before portioning with whipped cream and fruits. If prepared for a festive meal, you can add the decoration just before serving. For a simpler version, a sprinkle of ground nuts and a little chocolate is sufficient. Frequently Asked Questions Can I make the cake without a multicooker? The recipe is written for a multicooker and specifies the BAKE program at 180 degrees Celsius for 45 minutes. The source does not provide settings for a conventional oven, so an alternative baking time is not recommended. Why does the mixture need to cool before adding the eggs? The mixture contains heated nuts, sugar, water, and melted chocolate. If it’s too hot, the yolks can start to cook when added. Cooling the mixture helps achieve a uniform composition. Is it mandatory to use both praline nuts and plain nuts? Yes, the recipe is based on both types of nuts: 125 g of praline nuts and 100 g of finely ground plain nuts. Together, they form the nut base of the cake. When can I decorate the cake? After it has cooled. The whipped cream, fruits, ground nuts, and chocolate are added at the end when the cake is no longer warm. Can I omit the decoration? Yes. The decoration is separate from the base mixture and can be adjusted. The cake can also be served plain after cooling. Nutritional Values The values below are estimates and cannot be considered exact, as the number of servings is not specified, and the quantities for decoration are not included. The estimate refers to the composition of the cake, excluding whipped cream, fruits, and chocolate added on top, divided roughly into 10 slices. For one slice, the estimate is approximately: Calories: 280-330 kcal Protein: 6-8 g Carbohydrates: 25-30 g Fats: 17-21 g Values may vary depending on the type of dark chocolate, the composition of the praline nuts, and the portion size. The decoration with whipped cream, fruits, and chocolate will increase the caloric intake and the amount of carbohydrates or fats, depending on what is used and in what quantity. Storage and Reheating The cake should be stored after cooling, covered to prevent it from drying out. If decorated with whipped cream and fruits, it’s best kept in the refrigerator and consumed within a short time. The plain base can be stored more easily than the decorated version, but the original recipe does not specify an exact shelf life. For safety and quality, check the appearance and smell before serving. Reheating is not necessary. The cake is served cold or at room temperature after it has cooled down. Reheating may affect the texture of the base and decoration, especially if it contains whipped cream and fruits.

Nut Cake Multicooker

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