Classic cake with cocoa cream and walnut filling

Classic cake with cocoa cream and walnut filling

Do you dream of a dessert that makes you feel like a child again, with its rich flavors and velvety texture? It’s time to bring a touch of nostalgia into your kitchen with a classic cake filled with cocoa cream and walnuts! This recipe comes from my mother-in-law's recipe book, a place full of delicious memories and beautiful moments. With each slice, you'll not only taste the flavor but also feel the story behind this dessert.

Preparation time: 30 minutes
Baking time: 40 minutes
Total time: 70 minutes
Number of servings: 10

Ingredients:

For the base:
- 8 eggs
- 8 tablespoons of sugar
- 8 tablespoons of flour
- 1 packet of baking powder
- A pinch of salt

For the cocoa and walnut cream:
- 70 g cocoa
- 300 g margarine or butter
- 200 g sugar
- 2 and a half tablespoons of flour
- One cup of water
- One egg yolk
- 150 g ground walnuts

For the syrup:
- 100 g sugar
- 200 ml water
- 2 bottles of rum essence

Preparation:

1. Preparing the base: Start by separating the egg whites from the yolks. It’s essential to use fresh eggs to achieve a well-beaten foam. In a large bowl, beat the egg whites with a pinch of salt until they form stiff, glossy peaks. This step will give your base an airy texture. Once you have the foam, gradually add the sugar, continuing to mix. It’s advisable to add the sugar in small portions to ensure it dissolves completely.

2. Incorporating the ingredients: After the sugar is fully incorporated, add the yolks one at a time, continuing to mix. Start adding the flour mixed with the baking powder in three stages, folding gently with a spatula from top to bottom. This way, you will preserve the air in the egg whites, and the base will be fluffier.

3. Baking the base: Preheat the oven to 180 degrees Celsius. Pour the mixture into a 25 cm diameter baking pan lined with parchment paper. Bake the base for 35-40 minutes, until golden and passes the toothpick test. Once it’s ready, let it cool in the pan for 10 minutes, then remove it to a wire rack to cool completely. After it has cooled, cut it horizontally into three equal layers.

4. Preparing the cream: In a saucepan, mix the water, cocoa, sugar, and flour. Place the mixture over low heat and stir constantly until it thickens. Once it reaches the desired consistency, allow it to cool slightly, then add the margarine or butter and mix until smooth. Finally, fold in the egg yolk and 150 g of ground walnuts. This step will add a rich flavor and texture to your cream.

5. Preparing the syrup: In a saucepan, melt the sugar over low heat, stirring constantly until it caramelizes. Be careful not to burn it! Once it has completely melted, carefully add the water (it may splatter) and let it simmer until the syrup is smooth. After it has cooled, add the rum essence for an irresistible aroma.

6. Assembling the cake: On a serving plate, place the first layer of the base and generously soak it with syrup. Spread 1/3 of the chocolate cream over it. Place the second layer of the base, soak it, and repeat the process with the cream. Add the last layer of the base, soak it, and cover the cake with the remaining cream. Decorating the cake is the most fun part! Use grated chocolate, almond pieces, or anything else you desire to give it a personalized look.

7. Serving: Allow the cake to chill in the refrigerator for a few hours, ideally overnight, to allow the flavors to meld. Serve it with a cup of coffee or a glass of cold milk for a perfect contrast.

Useful tips:
- You can use butter instead of margarine for a richer flavor.
- If you want a less sweet version, you can reduce the amount of sugar in the cream.
- Replace the walnuts with hazelnuts or pistachios for a different flavor.
- Make sure all ingredients are at room temperature to achieve a smooth mixture.

Nutritional benefits:
This cake contains quality proteins from eggs and healthy fats from nuts, providing a good source of energy. Additionally, cocoa is rich in antioxidants, benefiting heart health.

Frequently asked questions:
- Can I use gluten-free flour for this cake?
Yes, you can replace regular flour with a gluten-free alternative, but make sure to follow specific preparation instructions.

- How can I store the cake longer?
The cake keeps best in the refrigerator, covered with plastic wrap. It can be consumed up to 5 days after preparation.

- Can I make a smaller cake?
Of course! You can halve the ingredient quantities and use a smaller pan.

I hope you enjoy every moment spent in the kitchen making this classic cake with cocoa cream and walnuts! It’s a dessert that not only delights the taste buds but also brings family and friends together. Don’t hesitate to share the final result on social media with hashtags like #ClassicCake #CocoaDessert #FamilyRecipe!