Chocolate cream cake with nuts and condensed milk

Chocolate Cream Cake with Nuts and Condensed Milk

Preparation time: 30 minutes
Cooling time: 2-3 hours
Total time: 2 hours and 30 minutes
Servings: 8-10

Welcome to the delicious world of chocolate cream cake with nuts and condensed milk! This recipe is a perfect choice for any special occasion, such as a birthday or family celebration. Inspired by a classic recipe but with a few personal twists, this cake is sure to be the star of your table. Let's embark on this culinary journey!

A Brief History of the Recipe

Chocolate cream cakes have a long tradition, loved by dessert enthusiasts all around the world. The condensed milk cream adds a touch of richness and sweetness, while the nuts provide a crunchy texture, making this cake not only a delight for the taste buds but also a true work of art on the plate. So, get ready to impress yourself and your loved ones with this delicacy!

Ingredients

For the cake:
- 1 store-bought cake layer (3 layers)
- 200 ml heavy cream
- 350 ml condensed milk
- 8 g gelatin
- 50 ml sweet milk + extra for soaking
- 150 g dark chocolate
- 2 tablespoons ground nuts
- 2 tablespoons Angelli Cherry (or your favorite liqueur)

For the glaze:
- 100 g dark chocolate
- 1 tablespoon margarine
- 1 tablespoon Angelli Cherry
- 4-5 tablespoons milk

Step by Step

Step 1: Preparing the Gelatin
Start by hydrating the gelatin in 50 ml of sweet milk. Let it sit for 10-15 minutes until it thickens. This will help the cream achieve the perfect texture.

Step 2: Melting the Chocolate
In a saucepan, add the condensed milk and the broken dark chocolate pieces. Place the saucepan over low heat and stir constantly, ensuring the chocolate melts evenly. Be careful not to boil the mixture; when the milk becomes warm, remove it from the heat and continue stirring until the chocolate is completely melted.

Step 3: Combining the Ingredients
Once the gelatin has hydrated, gently heat it to turn it into liquid, then add it to the chocolate cream. Mix well to integrate the gelatin and let the mixture cool to room temperature.

Step 4: Whipping the Cream
In another bowl, whip the heavy cream until it becomes stiff. Once the chocolate cream has cooled, fold the whipped cream into the chocolate mixture, gently mixing from the bottom up to keep it light and airy. This step is essential for achieving a light and fluffy cream.

Step 5: Adding the Nuts
To the chocolate cream, add the ground nuts and the two tablespoons of Angelli Cherry. Mix well to evenly distribute the ingredients. This hint of alcohol will add a sophisticated note to the cake.

Assembly

1. Place the first cake layer on a serving platter. Soak it with unsweetened sweet milk to moisten and flavor it.
2. Spread half of the chocolate cream over the first layer, leveling it evenly.
3. Place the second cake layer on top, repeating the soaking process and adding the remaining cream.
4. Top it off with the last cake layer.

The Glaze

1. To prepare the glaze, melt the dark chocolate together with the margarine, milk, and Angelli Cherry in a small saucepan. Mix well until you achieve a smooth consistency.
2. Pour the glaze over the top cake layer, letting it gently flow over the edges for an elegant look.

Decoration

For a finishing touch, you can decorate the cake with ground nuts, grated chocolate, or fresh fruits, depending on the season and your preferences. Allow the cake to chill for 2-3 hours for the cream to set and the flavors to meld.

Chef's Tip

If you want to add extra flavor, you can replace the nuts with hazelnuts or almonds, and for a more intense aroma, add a few drops of vanilla extract to the chocolate cream. Also, if you prefer a less sweet taste, you can reduce the amount of condensed milk and add a bit more dark chocolate.

Frequently Asked Questions

1. Can I use milk chocolate?
Absolutely! If you prefer a sweeter taste, you can use milk chocolate instead of dark chocolate.

2. What can I do if I don't have gelatin?
You can try using agar-agar powder instead of gelatin, making sure to follow the usage instructions.

3. How long can the cake be stored?
The cake can be kept in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

Delicious Pairings

This cake pairs wonderfully with a scoop of vanilla ice cream or a drizzle of caramel sauce. A fragrant coffee or a fruit tea will perfectly complement the sweet delight you've created.

In conclusion, the chocolate cream cake with nuts and condensed milk is an easy-to-make recipe that impresses with its rich flavor and attractive appearance. Don't hesitate to put your personal touch on it and enjoy every slice alongside your loved ones. Bon appétit!