The base of this delicious cake is prepared through a simple process, but one that requires attention to achieve a fluffy and airy texture. Start by separating the egg whites from the yolks, ensuring that the bowl you beat them in is clean and dry. Beat the egg whites until stiff peaks form, gradually adding the sugar in a drizzle to achieve a glossy and firm meringue. This will become the airy base of the cake. Once the egg whites are beaten, add the yolks one at a time, mixing gently so as not to deflate the incorporated air.
After incorporating the yolks, gradually add the sifted flour, ground nuts, and baking powder mixed with a few drops of lemon juice. Use a spatula or a wooden spoon to gently fold in, with an up-and-down motion, until the ingredients are well combined. It is essential not to mix too vigorously, as you want to keep the air in the egg whites. Pour the resulting mixture into a greased and floured baking pan, and I recommend using a round pan with a removable bottom, lined with parchment paper, to facilitate removing the base.
While the base is baking, you can prepare the cream. Start by creaming the soft butter in a bowl until it becomes fluffy. Add the sugar and continue mixing with an electric mixer until you achieve a smooth and fluffy mixture. Add the yolks, one at a time, ensuring that each is well incorporated before adding the next. Once all the yolks are integrated, add the two tablespoons of concentrated natural coffee, continuing to mix to obtain a uniform cream. Finally, fold in the toasted and chopped nuts lengthwise, as well as the tablespoon of instant coffee. This combination will give the cream an intense and rich flavor.
Once the base has baked and cooled completely, spread the cream evenly on top. Refrigerate the cake for about 30 minutes to allow the flavors to meld and to achieve a firmer texture. Meanwhile, melt the chocolate, adding the butter during the process, stirring until everything is homogeneous. After the chocolate has cooled slightly, carefully pour it over the coffee cream, spreading evenly with a knife or spatula.
When the cake is ready, cut it with a warm knife that you have held in hot water to avoid breaking the chocolate layer. Place the slices on plates and enjoy every bite, relishing the combination of textures and flavors that will delight your senses. This cake will surely become a favorite among your loved ones!
After incorporating the yolks, gradually add the sifted flour, ground nuts, and baking powder mixed with a few drops of lemon juice. Use a spatula or a wooden spoon to gently fold in, with an up-and-down motion, until the ingredients are well combined. It is essential not to mix too vigorously, as you want to keep the air in the egg whites. Pour the resulting mixture into a greased and floured baking pan, and I recommend using a round pan with a removable bottom, lined with parchment paper, to facilitate removing the base.
While the base is baking, you can prepare the cream. Start by creaming the soft butter in a bowl until it becomes fluffy. Add the sugar and continue mixing with an electric mixer until you achieve a smooth and fluffy mixture. Add the yolks, one at a time, ensuring that each is well incorporated before adding the next. Once all the yolks are integrated, add the two tablespoons of concentrated natural coffee, continuing to mix to obtain a uniform cream. Finally, fold in the toasted and chopped nuts lengthwise, as well as the tablespoon of instant coffee. This combination will give the cream an intense and rich flavor.
Once the base has baked and cooled completely, spread the cream evenly on top. Refrigerate the cake for about 30 minutes to allow the flavors to meld and to achieve a firmer texture. Meanwhile, melt the chocolate, adding the butter during the process, stirring until everything is homogeneous. After the chocolate has cooled slightly, carefully pour it over the coffee cream, spreading evenly with a knife or spatula.
When the cake is ready, cut it with a warm knife that you have held in hot water to avoid breaking the chocolate layer. Place the slices on plates and enjoy every bite, relishing the combination of textures and flavors that will delight your senses. This cake will surely become a favorite among your loved ones!
Ingredients
For the base you need: 150g roasted and ground walnuts, 150g granulated sugar, 6 eggs, 1 and a half tablespoons of flour, a pinch of baking powder extinguished with lemon or vinegar. For the cream: 250g butter, 150g powdered sugar, 2 egg yolks, 2 tablespoons of very concentrated natural coffee, 1 tablespoon of finely ground instant coffee, a little vanilla powder or essence, 150g roasted walnuts sliced. For the glaze: 100g chocolate, 50g butter.