Delicious Cake with Coffee and Walnut

Base: We start by beating the egg whites of 10 eggs with a pinch of salt using an electric mixer on high speed. This process will take a few minutes, and when the egg whites become fluffy and shiny, we gradually add the sugar, continuing to mix until the mixture becomes firm, resembling a meringue. It is essential that the sugar is completely dissolved so that the meringue does not collapse. Once we achieve this texture, we add the egg yolks, but this time we mix with a wooden spoon, using an upward motion to avoid losing air in the mixture. We sift the cocoa and flour along with the baking powder, then carefully incorporate them into the mixture, being careful not to form lumps.

The obtained mixture is poured into a baking tray lined with parchment paper or greased with butter and sprinkled with flour. The base is placed in a preheated oven at a medium temperature, letting it bake until firm and passes the toothpick test. Meanwhile, the three egg whites are beaten with the 3 tablespoons of sugar until a consistent meringue is obtained. When the base is almost ready, the meringue is added evenly on top, spreading it carefully so as not to press too hard.

When the base has been baked and the meringue has lightly browned, it is removed from the oven and left to cool. Meanwhile, we prepare the syrup. In a saucepan, mix water, rum, sugar, and instant coffee. Heat the mixture over medium heat, stirring constantly until the sugar is completely dissolved, then let it cool.

For the cream, mix the margarine with a mixer until it becomes fluffy, then add the sugar and instant coffee, continuing to mix. The crushed nuts are integrated into the mixture, and at the end, we gradually add the rum. It is normal for the rum to slightly separate from the cream, but we do not worry, as it will be absorbed by the base.

Once the base has cooled, it is removed from the tray and cut in half horizontally. It is important that the top part, with the meringue, is placed on a platter facing up. The first half of the base is placed on a larger platter or back in the tray after it has been cleaned. It is soaked with half of the prepared syrup, then the cream is spread evenly. The second half of the base is carefully turned over, with the meringue side down, over the cream, and soaked with the remaining syrup.

The glaze is prepared by grating the chocolate on a large grater. All the ingredients for the glaze are heated in a saucepan over the heat, stirring continuously until completely melted. The obtained syrup is poured warm over the cake, smoothing it over the surface. Although the syrup will penetrate the base, this is the desired effect, giving a rich chocolate flavor. Finally, the cake is left to cool completely before being served, to allow the flavors to develop and blend perfectly. This cake is a delight that will surely impress anyone who tastes it!