Chocolate cake with caramelized nuts

Chocolate Cake with Caramelized Nuts

The chocolate cake with caramelized nuts is a true feast for the senses, a delicious combination of fine chocolate and crunchy nuts, perfect for any special occasion. This dessert will not only delight your taste buds but will also bring smiles to the faces of your loved ones. Over time, chocolate cake has become a symbol of celebration, and the combination with caramelized nuts makes it a truly special choice. I invite you to discover the steps to prepare it!

Preparation time: 30 minutes
Baking time: 30-45 minutes
Total time: 3 hours and 15 minutes (including cooling time)
Servings: 10 servings

Ingredients

For the cake base (22 cm diameter pan):
- 5 eggs
- 5 tablespoons water
- 10 tablespoons sugar
- 8 tablespoons flour
- 2 tablespoons cocoa powder

For the cream and decoration:
- 125 ml heavy cream
- 160 g milk chocolate
- 5 g gelatin
- 150-200 ml whipped cream
- A handful of raisins
- A splash of cognac (for soaking the raisins)
- 200 g walnut halves (for decoration and pieces for caramelizing)
- 150-200 g sugar (for caramelizing)

For the syrup:
- 500 ml water
- 250 g sugar
- Remaining cognac from soaking the raisins

For the chocolate glaze:
- 75 ml water
- 150 g sugar
- 150 ml heavy cream
- 75 g glucose (energy honey from Arovit)
- 60 g dark cocoa powder
- 15 g granular gelatin

Step by step for preparing the cake

1. Preparing the cake base

Start by preheating the oven to 200 degrees Celsius. Then, line the pan with parchment paper, ensuring it is well secured.

Tip: Make sure the eggs are at room temperature for a more stable foam.

In a large bowl, beat the egg whites with a pinch of salt until frothy. Gradually add the sugar, continuing to mix until you achieve a firm and glossy foam. This is the secret to a fluffy cake!

Next, add the egg yolks and water, mixing gently to avoid deflating the incorporated air. Sift the flour and cocoa powder over the mixture, adding them gradually. Use a spatula to gently fold from the bottom up.

Pour the batter into the prepared pan and bake for 30-45 minutes, or until a toothpick inserted in the center comes out clean. Do not open the oven door in the first 15 minutes to allow the cake to rise evenly.

Once baked, let the cake cool completely in the pan, then cut it into three equal discs.

2. Preparing the cream

While the cake is cooling, you can prepare the cream. Start by soaking the raisins in a little cognac. This step will add a pleasant flavor and improve the texture of the cream.

Soak the gelatin in 2 tablespoons of cold water. Meanwhile, in a bowl over a double boiler, melt the heavy cream together with the broken chocolate pieces. Once the chocolate has melted, remove the bowl from the heat and add the soaked gelatin, mixing well until completely dissolved.

Let the mixture cool, and when it reaches room temperature, fold in the whipped cream, mixing carefully to retain the air in the mixture. Add the soaked raisins and ground walnuts.

3. Preparing the caramelized nuts

On a greased plate, prepare the caramelized walnut pieces. Melt the sugar in a pan, being careful not to burn it. Once the sugar becomes liquid, add the walnut halves one by one, coating them with the melted sugar. After they are well coated, transfer them to the greased plate and let them cool.

These caramelized nuts will add a crunchy contrast and a sweet flavor to your cake.

4. Preparing the syrup

Boil the water with the sugar until completely dissolved. Allow it to cool and add the remaining cognac from soaking the raisins. This syrup will add moisture and flavor to the cake layers.

5. Preparing the glaze

Soak the gelatin in a little cold water. In a heavy-bottomed pot, combine the water, heavy cream, sugar, and glucose. Stir over low heat until the sugar is completely dissolved. Add the sifted cocoa powder and boil for 3 minutes, stirring continuously.

Once the glaze is ready, strain the mixture through a sieve and let it cool to a temperature of 30-40 degrees Celsius. Then, add the melted gelatin and mix well.

6. Assembling the cake

It’s time to assemble the cake! Place the first cake disc on a serving platter, soak it with the prepared syrup, then add half of the chocolate cream. Continue with the second disc, soaking it and adding the remaining cream. Finally, cover with the third disc, soak it, and refrigerate the cake for at least 3 hours.

After it has chilled, pour the chocolate glaze over the cake and decorate it with the caramelized walnut halves. This detail not only looks splendid but also adds a delicious crunchy note.

Serving suggestions

Serve the chocolate cake with caramelized nuts alongside a scoop of freshly whipped cream or vanilla ice cream. A cup of coffee or a fragrant tea will perfectly complement this decadent dessert.

Frequently asked questions

1. Can I use dark chocolate instead of milk chocolate?
Yes, you can use dark chocolate for a more intense and less sweet flavor.

2. How can I make the cake lower in calories?
You can reduce the amount of sugar or use alternative sweeteners. You can also use light cream.

3. Is it possible to make the cake gluten-free?
Yes, you can replace the flour with a gluten-free option, such as almond flour or a blend of gluten-free flours.

4. How long does the cake keep?
The cake keeps well in the refrigerator for 3-4 days, but it is most delicious in the first 2 days.

Nutritional benefits

This chocolate cake with nuts not only delights the taste buds but also offers some nutritional benefits. Nuts are rich in omega-3 fatty acids, which are good for the heart, and chocolate contains antioxidants that can help reduce inflammation. When consumed in moderation, this dessert can be part of a balanced diet.

Now you are ready to prepare this delicious recipe for chocolate cake with caramelized nuts! I invite you to try it and share your impressions. Don't forget to enjoy every bite and celebrate special moments with your loved ones!