To prepare a delicious cake with egg white, nuts, and chocolate base, we will start with the preparation of the base. In a large bowl, we will beat the egg whites until we obtain a firm and fluffy foam. It is important that the bowl is clean and free of grease to allow the egg whites to whip properly. Then, we will gradually add the sugar, continuing to mix until it is completely dissolved in the egg white foam. The consistency should be shiny and firm.
In another container, we will mix the flour with the ground nuts and baking powder. Once the mixture is homogeneous, we will start incorporating it into the egg white foam, adding it little by little, and mixing with a spatula, using gentle up-and-down movements to avoid losing air from the mixture. The entire mixture will then be poured into a round pan, 24 cm in diameter, previously lined with baking paper. The pan will be placed in the preheated oven at 180 degrees Celsius.
After about 25-30 minutes, we will check the state of the base using a simple test: we insert a toothpick in the center; if it comes out clean, the base is ready. Once baked, we let the base cool completely on a rack, then carefully cut it in half horizontally, thus obtaining two layers.
For the filling, we will melt the white chocolate together with 100 ml of liquid cream, stirring constantly until we obtain a smooth mixture. We place plastic wrap in the pan where we baked the base, then we put the first piece of base and pour the warm white chocolate on top. We let it cool, then put the pan in the fridge to allow the chocolate to harden.
Next, we will prepare the delicious cream. We beat the egg yolks with 4 tablespoons of sugar until creamy. Separately, we caramelize 6 tablespoons of sugar, gradually adding the butter cut into cubes. If the sugar hardens, we let it boil until it melts completely. We then add the beaten egg yolks, mixing vigorously, and incorporate the ground hazelnuts and larger pieces. We boil the cream until it thickens, stirring continuously to avoid sticking.
Once the cream has cooled, we divide it into two. We put half of the cream over the layer of white chocolate in the pan, then add the second base. The remaining cream will be spread evenly over this layer. We let the cake chill while we prepare the dark chocolate glaze.
We melt the dark chocolate with 100 ml of liquid cream, stirring until smooth. After removing the cake from the mold, we carefully pour the dark chocolate over the last layer of cream, letting it flow over the edges for a rustic and appetizing look. As a final touch, we decorate the cake with chocolate flakes. We refrigerate the cake for a few hours so that the flavors blend perfectly and the cake becomes a true delight. Enjoy every slice of this decadent cake, which will surely impress anyone!
In another container, we will mix the flour with the ground nuts and baking powder. Once the mixture is homogeneous, we will start incorporating it into the egg white foam, adding it little by little, and mixing with a spatula, using gentle up-and-down movements to avoid losing air from the mixture. The entire mixture will then be poured into a round pan, 24 cm in diameter, previously lined with baking paper. The pan will be placed in the preheated oven at 180 degrees Celsius.
After about 25-30 minutes, we will check the state of the base using a simple test: we insert a toothpick in the center; if it comes out clean, the base is ready. Once baked, we let the base cool completely on a rack, then carefully cut it in half horizontally, thus obtaining two layers.
For the filling, we will melt the white chocolate together with 100 ml of liquid cream, stirring constantly until we obtain a smooth mixture. We place plastic wrap in the pan where we baked the base, then we put the first piece of base and pour the warm white chocolate on top. We let it cool, then put the pan in the fridge to allow the chocolate to harden.
Next, we will prepare the delicious cream. We beat the egg yolks with 4 tablespoons of sugar until creamy. Separately, we caramelize 6 tablespoons of sugar, gradually adding the butter cut into cubes. If the sugar hardens, we let it boil until it melts completely. We then add the beaten egg yolks, mixing vigorously, and incorporate the ground hazelnuts and larger pieces. We boil the cream until it thickens, stirring continuously to avoid sticking.
Once the cream has cooled, we divide it into two. We put half of the cream over the layer of white chocolate in the pan, then add the second base. The remaining cream will be spread evenly over this layer. We let the cake chill while we prepare the dark chocolate glaze.
We melt the dark chocolate with 100 ml of liquid cream, stirring until smooth. After removing the cake from the mold, we carefully pour the dark chocolate over the last layer of cream, letting it flow over the edges for a rustic and appetizing look. As a final touch, we decorate the cake with chocolate flakes. We refrigerate the cake for a few hours so that the flavors blend perfectly and the cake becomes a true delight. Enjoy every slice of this decadent cake, which will surely impress anyone!
Ingredients
Base: 6 eggs, 150 g sugar, 100 g ground walnuts, 100 g flour, a pinch of baking powder. Cream: 250 g unsalted roasted peanuts, one pack of butter, 10 tablespoons of sugar, 6 egg yolks, 200 g white chocolate, 200 g dark chocolate, 200 ml liquid cream (sour cream), chocolate flakes for decoration.