Nut and cocoa cake

Name: Nut and cocoa cake - Eugenia P.
Ingredients: Ingredients for cakes: 3 tablespoons cocoa; 100g walnuts; 10 eggs; 420g sugar (the recipe called for 500g sugar but I find it too sweet and reduced it); 18 tablespoons sparkling water; 15 tablespoons oil; 2 packets baking powder; 2 packets vanilla sugar; rum to taste; flour as needed

Desert - Nut and cocoa cake by Eugenia P. - Recipia

Nut and cocoa cake: a quick and delicious dessert Preparation time: 15 minutes Baking time: 40-45 minutes Total time: 55-60 minutes Number of servings: 8-10 I propose a simple recipe for nut and cocoa cake, perfect for moments when you want to indulge in a soft and aromatic dessert. This recipe is easy to make, and the result will surely impress family and friends. Let's get started! Ingredients: - 4 egg whites - 1 pinch of salt - 200 g granulated sugar - 1 packet of vanilla sugar - 100 g melted butter (or oil, for a lighter version) - 150 g flour - 50 g cocoa powder - 100 g ground nuts (you can also use whole nuts for a rustic look) - 1 packet of baking powder - 100 ml milk (optional, for a moister cake) 1. Preparing the egg whites: Start by separating the egg whites from the yolks. Make sure the bowl you will use to beat the egg whites is clean and dry to achieve a firm foam. Place the egg whites along with a pinch of salt in a mixer and beat them until they form a foam. Gradually add the granulated sugar and vanilla sugar, continuing to mix until the sugar is completely dissolved and you obtain a glossy meringue. 2. Preparing the mixture: In another bowl, combine the yolks with the melted butter and mix well. If you prefer a moister cake, you can add the milk at this stage. Incorporate the flour, cocoa powder, ground nuts, and baking powder. Mix gently until well combined. 3. Combining the ingredients: Using a spatula, fold the meringue into the yolk mixture, being careful not to deflate the egg whites. This step is essential to achieve a fluffy cake. 4. Baking: Preheat the oven to 180 degrees Celsius. Grease a loaf pan with butter and sprinkle a little flour or use parchment paper. Pour the mixture into the pan and level the surface. Bake the cake for 40-45 minutes or until it passes the toothpick test (insert a toothpick in the center; if it comes out clean, the cake is ready). 5. Serving: Let the cake cool in the pan for 10 minutes, then turn it out onto a rack and let it cool completely. You can sprinkle powdered sugar on top for an elegant look. Serve it alongside a scoop of vanilla ice cream or with warm chocolate sauce for a delicious contrast. Practical tips: - If you want to add a hint of flavor, you can incorporate orange or lemon zest into the mixture. - You can replace the nuts with almonds or hazelnuts, depending on your preferences. - This cake is also perfect to make a few days in advance, as it tastes even better as the flavors develop. This nut and cocoa cake is not only a simple recipe but also an opportunity to experiment in the kitchen. Enjoy every slice and delight in the reactions of your loved ones!

Category: Desert Author: Eugenia P. Views: 2 Date: 02.10.2024

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