Chocolate cake with whipped cream and nuts

Chocolate cake with whipped cream and nuts – a true delicacy that not only satisfies your sweet cravings but also offers a moment of joy and indulgence. This recipe is a perfect combination of a fluffy base, a rich chocolate cream, and a crunchy nut topping, resulting in a cake you won't forget anytime soon. Let's begin our culinary adventure!

Preparation time: 30 minutes
Baking time: 25-30 minutes
Total time: 1 hour
Servings: 12

Necessary ingredients

*For the base:*
- 6 eggs
- 6 tablespoons sugar
- 6 tablespoons flour
- 1/2 teaspoon baking powder
- A pinch of salt
- 3 tablespoons oil

*For the cream:*
- 100 g sugar + 3 tablespoons
- 200 g butter (at room temperature)
- 100 g milk chocolate, broken into cubes
- 100 g white chocolate, broken into cubes
- 300 ml milk
- 2 tablespoons cornstarch
- A tablespoon of cherry liqueur (optional, but recommended for a special taste)

*For decoration:*
- 100 ml liquid cream
- 100 ml cooking cream
- 2 tablespoons sugar
- 150 g roasted walnuts, coarsely chopped

Step by step for a perfect cake

1. Preparing the base
Start by separating the egg whites from the yolks. It's important to have a clean and dry utensil to beat the egg whites, so they whip well. In a bowl, mix the egg whites with a pinch of salt until you get a firm foam. Gradually add the sugar and continue mixing until the mixture becomes glossy and forms stiff peaks.

2. Adding the dry ingredients
In another bowl, beat the egg yolks and mix them with the oil. Gently fold the yolk mixture into the beaten egg whites using a spatula, from the bottom of the bowl to the top. Then, add the flour mixed with baking powder, being careful not to overwork the batter to keep it airy.

3. Baking the bases
Grease a 25x28 cm baking tray with oil and sprinkle flour on the bottom. Pour the batter into the tray and bake at low heat (160°C) for 25-30 minutes, or until it passes the toothpick test. Once baked, let the bases cool completely, then cut them in half horizontally.

4. Preparing the cream
In a double-bottomed pot, caramelize the 3 tablespoons of sugar (be careful not to burn it) until it turns golden. Remove the pot from the heat and add the milk in which you have dissolved the cornstarch. Put it back on the heat, stirring continuously until the cream thickens, almost like a pudding, in about 2 minutes. Turn off the heat and add the broken chocolate, stirring until completely melted. Add the cherry liqueur, if using, and mix well.

5. Combining the ingredients
Let the cream cool slightly, then incorporate the whipped butter, mixing carefully from the bottom up. This is the secret to achieving a light and airy cream.

6. Assembling the cake
On a platter, place the first base and spread half of the chocolate cream on top. Add the second base and cover it with the remaining cream, leveling it well.

7. Preparing and applying the topping
Whip the liquid cream with the cooking cream and the 2 tablespoons of sugar until you achieve a firm texture. Spread this mixture over the last layer of cream and smooth it out nicely.

8. Decorating with nuts
Coarsely chop the roasted walnuts and sprinkle them evenly over the cake. They not only add a crunchy texture but also a wonderful taste.

9. Final cooling
Keep the cake in the refrigerator, but let it sit at room temperature for 10 minutes before serving, so the layers can “make friends” and reveal all the flavors.

Useful tips for an exceptional cake

- Make sure all ingredients are at room temperature, especially the butter, for a smoother cream.
- You can substitute the chocolate with other flavors – for example, dark chocolate or orange-flavored chocolate for a fresh note.
- If you want to add extra flavor, you can incorporate pieces of fruit, such as cherries or raspberries, into the cream.

Frequently asked questions

1. Can I use sugar-free chocolate?
Yes, you can adapt the recipe using sugar-free chocolate, but check the proportions to maintain the cream's consistency.

2. How can I keep the cake longer?
Store the cake in the refrigerator in an airtight container. It will stay fresh for 3-4 days.

3. What can I use instead of cherry liqueur?
If you don't have cherry liqueur, you can use cherry syrup or even a splash of rum essence for a different taste.

Delicious combinations

This chocolate and whipped cream cake pairs perfectly with a cup of freshly brewed coffee or an aromatic tea. Also, a glass of sweet wine would wonderfully complement the dessert. Don't hesitate to serve it alongside vanilla ice cream for a contrast of temperatures and textures.

I hope this recipe inspires you to create a special moment with your loved ones! Enjoy!