Base: We start by preparing the delicious base. In a large bowl, whisk the egg yolks with the granulated sugar, mixing vigorously until you obtain a fluffy cream of an intense yellow color, and the sugar is completely dissolved. This is the perfect base for a moist and flavorful cake. Add the oil gradually, mixing constantly to incorporate it well. Then, add the hot espresso coffee, which will bring an intense flavor, followed by the chocolate liqueur that will add a touch of richness. Mix carefully after each addition to achieve a homogeneous composition.
Next, it's time to fold in the beaten egg whites, to which you have added a pinch of salt, mixing gently to avoid losing the air in the egg whites. This step will ensure a fluffy texture for the base. Sift the flour together with the baking powder and ground walnuts, then gradually add them to the egg yolk mixture, continuing to mix gently. When the composition is well homogenized, pour the mixture into a 26 cm diameter springform pan lined with parchment paper on the bottom.
Place the pan in the preheated oven at 175 degrees Celsius and let it bake for about 40 minutes, or until the base is firm to the touch and passes the toothpick test. Once baked, remove it from the pan and soak it hot with a combination of espresso coffee and chocolate liqueur, which will seep into the base and enhance the flavor. Allow the base to cool completely.
Glaze: To create a decadent glaze, place all the ingredients in a bowl over a double boiler, stirring constantly until it homogenizes and thickens slightly. Alternatively, you can dissolve the sugar in milk over low heat, then add the chocolate and butter, continuing to stir carefully without letting it boil. When the glaze is well combined and glossy, pour it over the cooled base, reserving a few tablespoons for decoration. Place the cake in the fridge for an hour, and then use the remaining glaze to create an elegant design on its surface.
When you are ready to serve, cut the cold cake into generous slices. This combination of moist base and rich glaze will delight any dessert lover. Enjoy every bite and cherish the special moment!
Next, it's time to fold in the beaten egg whites, to which you have added a pinch of salt, mixing gently to avoid losing the air in the egg whites. This step will ensure a fluffy texture for the base. Sift the flour together with the baking powder and ground walnuts, then gradually add them to the egg yolk mixture, continuing to mix gently. When the composition is well homogenized, pour the mixture into a 26 cm diameter springform pan lined with parchment paper on the bottom.
Place the pan in the preheated oven at 175 degrees Celsius and let it bake for about 40 minutes, or until the base is firm to the touch and passes the toothpick test. Once baked, remove it from the pan and soak it hot with a combination of espresso coffee and chocolate liqueur, which will seep into the base and enhance the flavor. Allow the base to cool completely.
Glaze: To create a decadent glaze, place all the ingredients in a bowl over a double boiler, stirring constantly until it homogenizes and thickens slightly. Alternatively, you can dissolve the sugar in milk over low heat, then add the chocolate and butter, continuing to stir carefully without letting it boil. When the glaze is well combined and glossy, pour it over the cooled base, reserving a few tablespoons for decoration. Place the cake in the fridge for an hour, and then use the remaining glaze to create an elegant design on its surface.
When you are ready to serve, cut the cold cake into generous slices. This combination of moist base and rich glaze will delight any dessert lover. Enjoy every bite and cherish the special moment!
Ingredients
Base: -3 eggs -130 g granulated sugar -130 ml oil -40 ml espresso coffee -90 ml chocolate liqueur -70 g flour -2 teaspoons baking powder -70 g ground walnuts -1 pinch of salt Syrup: -80 ml espresso coffee -50 ml chocolate liqueur Glaze * (for 1 serving): -100 g milk chocolate, grated -100 g butter -100 g sugar (3 tablespoons sugar if you don't want such a sweet glaze) -3 tablespoons milk (if preparing the glaze on the stove) / 3 tablespoons whipped cream (for the glaze prepared in a double boiler) * prepare the glaze twice with the indicated ingredients (optional)