Cake 2017

Chocolate and Roasted Nut Cake with Milk Cream and Berry Jelly

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Servings: 12

Are you dreaming of a dessert that combines the best of chocolate, crunchy nuts, and delicious fruits? This chocolate and roasted nut cake, filled with a smooth milk cream and vibrant berry jelly, is the perfect answer! With a rich texture and refined taste, this cake is not just a simple masterpiece of culinary art, but also an experience that will bring joy and smiles to the faces of your loved ones.

History and Inspiration

Chocolate desserts have a fascinating history, initially being a treat consumed by the elites of society. Over time, chocolate became accessible to everyone and was integrated into various sweet recipes, from simple cakes to elaborate tortes like this one. The combination of chocolate with nuts and fruits has always been appreciated, and this cake is a testament to the perfection of these flavors.

Ingredients

For the cake:
- 6 eggs
- 150 g sugar
- 150 g flour
- 200 g dark chocolate
- 100 g butter
- 1/2 packet baking powder
- a pinch of salt
- a handful of chopped roasted nuts

For the cream:
- 1 l milk
- 200 g sugar
- 150 g cornstarch
- 100 g white chocolate
- 200 ml heavy cream

For the syrup:
- 100 g sugar
- 400 ml water

For the fruit jelly:
- 400 g berries (fresh or frozen)
- 250 g sugar
- 5 g gelatin

For the chocolate strips:
- 100 g milk chocolate
- 2-3 tablespoons oil or butter

For the chocolate cream:
- 100 g heavy cream
- 3 tablespoons Finetti (chocolate spread)

For the chocolate numbers:
- melted white chocolate

Preparation

Step 1: The chocolate cake
Start by melting the dark chocolate along with the butter. You can do this in a double boiler or in the microwave, being careful not to burn it. Once melted, let the mixture cool slightly.

Meanwhile, separate the egg whites from the yolks. In a large bowl, beat the egg whites with a pinch of salt until foamy. Gradually add the sugar and continue beating until you achieve stiff peaks.

In another bowl, mix the yolks with a pinch of salt, then incorporate the cooled melted chocolate. Add the flour mixed with the baking powder and mix well. Finally, gently fold in the beaten egg whites using a spatula to keep the air in the mixture.

Pour the mixture into a removable bottom pan (27 cm), lined with parchment paper, and bake in a preheated oven at 180°C for about 30 minutes. Check the baking with a toothpick – if it comes out clean, the cake is ready. Remove it from the oven and let it cool on a rack.

Step 2: The milk cream
In a saucepan, mix the sugar with the cornstarch. Gradually add the milk, whisking continuously to avoid lumps. Place the saucepan over medium heat and stir constantly until the mixture thickens.

Once the cream reaches the desired consistency, remove it from the heat and add the white chocolate broken into small pieces. Stir vigorously until completely melted. Let the cream cool, then fold in the whipped heavy cream gradually to achieve an airy texture.

Step 3: The syrup
In a saucepan, place the sugar and heat until it melts. Then add the water and let it boil for a few minutes until the sugar is completely dissolved. This syrup will add moisture to your cake layers.

Step 4: The fruit jelly
In a saucepan, place the frozen (or fresh) berries along with the sugar and let them come to a boil. If you prefer a smoother texture, blend them with a mixer. Add the gelatin prepared according to the package instructions and mix well. Let the jelly cool.

Step 5: The chocolate strips
Melt the milk chocolate with 2-3 tablespoons of oil. Cut 3 strips of parchment paper and use a brush to spread the chocolate on them. Place the chocolate strips in the freezer for 2-3 minutes, then attach them to the edges of the cake.

Step 6: Assembly
When the cake has cooled, cut it into three equal parts. Place the first layer on a serving platter, soak it well with syrup, and add a layer of milk cream. Continue with the second layer, soak it, and add cream again. Place the last layer, soak it, and cover the cake with the remaining ingredients.

To finish the cake, add the fruit jelly on top, and place the cake in the refrigerator for a few hours or overnight to set properly.

Step 7: Decoration
Before serving, remove the parchment strips from the edges of the cake. Decorate with chocolate cream and melted white chocolate numbers as desired. This cake will surely become the star of any festive meal!

Helpful tips:
- Use high-quality chocolate for a more intense flavor.
- You can substitute the nuts with hazelnuts or almonds, depending on your preferences.
- Use a fine-bladed knife to cut the cake to avoid breaking it.
- If you want a less sweet cake, reduce the amount of sugar in the cream or jelly.

Frequently asked questions:
1. Can I use fresh fruits for the jelly?
Yes, fresh fruits can be used instead of frozen, but it's best to cook them a little to release their juice.

2. What is the secret to a perfect cake layer?
Make sure you have well incorporated the egg whites into the mixture without letting them deflate, and that you have respected the baking time.

3. How can I store the cake?
The cake keeps well in the refrigerator, covered, for 3-4 days.

Delicious combinations:
This cake pairs perfectly with a scoop of vanilla ice cream or a drizzle of caramel sauce. Additionally, a cup of coffee or aromatic tea will complete the tasting experience perfectly.

This chocolate and roasted nut cake with milk cream and berry jelly is more than just a dessert; it is a joy to be savored in the company of loved ones. Whether you prepare it for a celebration or simply to indulge yourself, each slice will bring a smile to the faces of those who taste it. Enjoy it with pleasure!