Chocolate Cream and Caramelized Walnut Cake
Every time there's a family anniversary, I turn to this recipe. It's the kind of cake that's a must for celebrations, yet it's not complicated at all if you follow the steps. I've tested it multiple times, and the combination of chocolate cream and caramelized walnuts works beautifully. The sponge is dense, but not heavy, and it holds the syrup well.
Quick Info
Total Time: about 2 hours (including cooling the sponge and cream)
Preparation Time: around 40 minutes
Baking Time: 35 minutes
Servings: 14-16, depending on slice size
Difficulty: medium
Recipe Type: anniversary cake with chocolate cream and walnuts
Ingredients
Sponge
12 eggs
24 tablespoons sugar
12 tablespoons oil
20 tablespoons flour
4 tablespoons cocoa powder
Rum essence
A pinch of salt
Syrup
200 g sugar
400 ml water
Rum essence
Cream
400 g dark chocolate
200 g milk chocolate
200 ml liquid cream
250 g mascarpone
100 g margarine
250 g caramelized walnuts
Preparation Method
1. Preparing the Sponge
1. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with the pinch of salt until they form a foam. Gradually add the sugar and continue beating until you achieve a firm meringue.
2. Whisk the yolks with the oil until creamy. Gently fold them into the egg white meringue, being careful not to deflate it too much.
3. Sift the flour and cocoa powder. Gradually incorporate them into the egg mixture, mixing gently. Add the rum essence at the end.
4. Line a rectangular baking pan of about 22x30 cm. Pour in the mixture and level it out. Bake in a preheated oven at 180°C for 35 minutes.
5. Allow the sponge to cool completely in the pan or on a wire rack. Once cool, carefully slice it horizontally to create two equal layers.
2. The Syrup
1. Melt the sugar in a small saucepan until it turns golden caramel. Be careful not to burn it. Carefully add the water, as steam will form and it may splatter. Stir until all the caramel dissolves, then let it cool.
2. Once the syrup is completely cool, add the rum essence to taste.
3. The Chocolate Cream and Caramelized Walnuts
1. Place the dark and milk chocolate, broken into pieces, in a heatproof bowl. Add the margarine and liquid cream. Melt everything over a double boiler, stirring until you achieve a smooth cream.
2. Allow the chocolate cream to cool. When it reaches room temperature, gently fold in the mascarpone. Mix gently to combine.
3. Fold in the crushed or roughly chopped caramelized walnuts. If you prepared the walnuts in advance, make sure they are completely cooled before adding them.
4. If you notice that the cream has thickened too much before using it, place the bowl back over the double boiler for a few seconds to soften it.
4. Assembling the Cake
1. Place the first sponge layer on a serving platter. Soak it with half of the syrup.
2. Evenly spread half of the chocolate walnut cream over the sponge.
3. Place the second layer on top, soak it, and cover with the remaining cream, including the sides.
4. If desired, you can decorate the cake with whipped cream.
Why I Make This Recipe Often
It doesn’t last long after events. The sponge doesn’t dry out, even if you keep it for a day or two. The cream is dense and doesn’t run. The caramelized walnuts add texture and flavor; it’s not just an ordinary chocolate cake.
Tips and Variations
Tips
- When melting the sugar for the syrup, do not stir until it starts to caramelize to avoid crystallization.
- When adding the yolks to the meringue, do not mix vigorously; just gently fold them in.
- If you don’t have a 22x30 cm pan, any similar-sized pan will work; just slightly adjust the baking time and sponge thickness.
- The chocolate cream must be completely cool before adding the mascarpone to prevent it from curdling.
Substitutions
- Margarine can be replaced with butter if you don’t have dietary restrictions.
- You can use only dark chocolate if you don’t have milk chocolate, but the flavor will be more intense.
- The rum essence can be omitted or replaced with vanilla, depending on your preferences.
Variations
- Caramelized walnuts can be substituted with hazelnuts or almonds for a different flavor.
- The sponge can also have a bit of coffee in the syrup for those who prefer it.
- The cream can be left without walnuts if you want a smoother texture.
Serving Ideas
The cake cuts better after a few hours in the fridge. It can be served with fresh fruit or just with whipped cream. It’s also great as a weekend dessert if you cut it into smaller pieces.
Frequently Asked Questions
1. Can I use only milk chocolate for the cream?
You can, but the cream will be sweeter and softer. Combined with dark chocolate, the texture is firmer.
2. How do I caramelize the walnuts?
I melt the sugar separately and add the whole or broken walnuts. I stir quickly and then pour them onto parchment paper, crushing them once they cool.
3. Can the cake be prepared a day in advance?
Yes, it actually cuts better the next day as the flavors meld. Keep it refrigerated.
4. What do I do if the sponge is dry?
A drier sponge can be salvaged with more syrup. However, if you bake it too long, it won’t have the right texture.
5. Can I use plant-based whipped cream?
It works, but the final taste will be different from classic liquid cream.
Nutritional Values
Approximately, a slice (out of 16) has about 400-450 kcal, with 40-50 g of carbohydrates, 25 g of fat, and 8-9 g of protein. It's a rich cake, especially due to the eggs, mascarpone, and chocolate. The values are approximate, as they depend greatly on the thickness of the sponge and how much syrup you use.
Storage and Reheating
It keeps well in the fridge, covered, for 2-3 days. The sponge remains soft due to the syrup, and the cream doesn’t harden excessively. Freezing or reheating is not recommended; it should be served cold. If you want to prepare it in advance, assemble it a day ahead.
Every time there's a family anniversary, I turn to this recipe. It's the kind of cake that's a must for celebrations, yet it's not complicated at all if you follow the steps. I've tested it multiple times, and the combination of chocolate cream and caramelized walnuts works beautifully. The sponge is dense, but not heavy, and it holds the syrup well.
Quick Info
Total Time: about 2 hours (including cooling the sponge and cream)
Preparation Time: around 40 minutes
Baking Time: 35 minutes
Servings: 14-16, depending on slice size
Difficulty: medium
Recipe Type: anniversary cake with chocolate cream and walnuts
Ingredients
Sponge
12 eggs
24 tablespoons sugar
12 tablespoons oil
20 tablespoons flour
4 tablespoons cocoa powder
Rum essence
A pinch of salt
Syrup
200 g sugar
400 ml water
Rum essence
Cream
400 g dark chocolate
200 g milk chocolate
200 ml liquid cream
250 g mascarpone
100 g margarine
250 g caramelized walnuts
Preparation Method
1. Preparing the Sponge
1. Separate the egg whites from the yolks. In a large bowl, beat the egg whites with the pinch of salt until they form a foam. Gradually add the sugar and continue beating until you achieve a firm meringue.
2. Whisk the yolks with the oil until creamy. Gently fold them into the egg white meringue, being careful not to deflate it too much.
3. Sift the flour and cocoa powder. Gradually incorporate them into the egg mixture, mixing gently. Add the rum essence at the end.
4. Line a rectangular baking pan of about 22x30 cm. Pour in the mixture and level it out. Bake in a preheated oven at 180°C for 35 minutes.
5. Allow the sponge to cool completely in the pan or on a wire rack. Once cool, carefully slice it horizontally to create two equal layers.
2. The Syrup
1. Melt the sugar in a small saucepan until it turns golden caramel. Be careful not to burn it. Carefully add the water, as steam will form and it may splatter. Stir until all the caramel dissolves, then let it cool.
2. Once the syrup is completely cool, add the rum essence to taste.
3. The Chocolate Cream and Caramelized Walnuts
1. Place the dark and milk chocolate, broken into pieces, in a heatproof bowl. Add the margarine and liquid cream. Melt everything over a double boiler, stirring until you achieve a smooth cream.
2. Allow the chocolate cream to cool. When it reaches room temperature, gently fold in the mascarpone. Mix gently to combine.
3. Fold in the crushed or roughly chopped caramelized walnuts. If you prepared the walnuts in advance, make sure they are completely cooled before adding them.
4. If you notice that the cream has thickened too much before using it, place the bowl back over the double boiler for a few seconds to soften it.
4. Assembling the Cake
1. Place the first sponge layer on a serving platter. Soak it with half of the syrup.
2. Evenly spread half of the chocolate walnut cream over the sponge.
3. Place the second layer on top, soak it, and cover with the remaining cream, including the sides.
4. If desired, you can decorate the cake with whipped cream.
Why I Make This Recipe Often
It doesn’t last long after events. The sponge doesn’t dry out, even if you keep it for a day or two. The cream is dense and doesn’t run. The caramelized walnuts add texture and flavor; it’s not just an ordinary chocolate cake.
Tips and Variations
Tips
- When melting the sugar for the syrup, do not stir until it starts to caramelize to avoid crystallization.
- When adding the yolks to the meringue, do not mix vigorously; just gently fold them in.
- If you don’t have a 22x30 cm pan, any similar-sized pan will work; just slightly adjust the baking time and sponge thickness.
- The chocolate cream must be completely cool before adding the mascarpone to prevent it from curdling.
Substitutions
- Margarine can be replaced with butter if you don’t have dietary restrictions.
- You can use only dark chocolate if you don’t have milk chocolate, but the flavor will be more intense.
- The rum essence can be omitted or replaced with vanilla, depending on your preferences.
Variations
- Caramelized walnuts can be substituted with hazelnuts or almonds for a different flavor.
- The sponge can also have a bit of coffee in the syrup for those who prefer it.
- The cream can be left without walnuts if you want a smoother texture.
Serving Ideas
The cake cuts better after a few hours in the fridge. It can be served with fresh fruit or just with whipped cream. It’s also great as a weekend dessert if you cut it into smaller pieces.
Frequently Asked Questions
1. Can I use only milk chocolate for the cream?
You can, but the cream will be sweeter and softer. Combined with dark chocolate, the texture is firmer.
2. How do I caramelize the walnuts?
I melt the sugar separately and add the whole or broken walnuts. I stir quickly and then pour them onto parchment paper, crushing them once they cool.
3. Can the cake be prepared a day in advance?
Yes, it actually cuts better the next day as the flavors meld. Keep it refrigerated.
4. What do I do if the sponge is dry?
A drier sponge can be salvaged with more syrup. However, if you bake it too long, it won’t have the right texture.
5. Can I use plant-based whipped cream?
It works, but the final taste will be different from classic liquid cream.
Nutritional Values
Approximately, a slice (out of 16) has about 400-450 kcal, with 40-50 g of carbohydrates, 25 g of fat, and 8-9 g of protein. It's a rich cake, especially due to the eggs, mascarpone, and chocolate. The values are approximate, as they depend greatly on the thickness of the sponge and how much syrup you use.
Storage and Reheating
It keeps well in the fridge, covered, for 2-3 days. The sponge remains soft due to the syrup, and the cream doesn’t harden excessively. Freezing or reheating is not recommended; it should be served cold. If you want to prepare it in advance, assemble it a day ahead.