Cocoa and walnut cake

Name: Cocoa and walnut cake
Ingredients: 250 g Rama margarine; 450 g sugar; 4 tablespoons cocoa; 120 ml milk; 4 eggs; 1/8 teaspoon salt; 170 g flour; 1 sachet (10 g) baking powder with saffron; 200 g ground or coarsely chopped walnuts; 200 ml whipping cream

Dessert - Cocoa and walnut cake by Ariadna P. - Recipia

Cocoa and walnut cake is made with a cooked mixture, a cup of which I set aside to pour over the cake after it has cooled for 15 minutes. The cake stays soft, with distinct pieces of walnut beneath the cocoa layer; I cut it into small squares and serve it plain, without adding anything to the plate. Preparation: 20 minutes. Cooking: 40 minutes. Resting: 90 minutes. Total time: 150 minutes. Servings: 16. Approximately 405 kcal and 5 g protein per serving.

Ingredients

250 g Rama margarine
450 g sugar
4 tablespoons cocoa
120 ml milk
4 eggs
1/8 teaspoon salt
170 g flour
1 sachet (10 g) baking powder with saffron
200 g ground or coarsely chopped walnuts
200 ml whipping cream

Preparation

1. Put the sugar and cocoa in a saucepan and stir. Add the milk and margarine, then boil for 5 minutes, until the mixture comes to a boil. 2. Set aside about 270 g of the mixture in a full cup. Leave the rest to cool for 30 minutes, until it reaches room temperature. 3. Stir the egg yolks into the cooled mixture. Separately, beat the egg whites with the salt until foamy and stiff. 4. Mix the flour with the baking powder with saffron and stir it into the mixture. Fold in the egg whites, then the ground or coarsely chopped walnuts. 5. Line a 28 × 20 cm pan with baking paper and pour in the batter. Bake in an oven preheated to 180 °C for 35 minutes, until a toothpick comes out clean. 6. Remove the cake from the pan and place it on a serving plate. Leave it to cool for 15 minutes, then pour the reserved mixture over the top. 7. Leave the cake to cool for another 45 minutes. Beat the cream for 5 minutes, until it holds its shape, decorate the cake and cut it into portions.

Notes

A slice goes well with a black coffee. Store it covered in the fridge for up to 3 days; take it out before serving so the cocoa layer isn’t cold and hard. A 28 × 20 cm pan makes a thick cake; in a larger pan it bakes faster and comes out thinner. Finely ground walnuts disappear into the crumb, while coarsely chopped ones stay in distinct pieces; choose walnuts that don’t smell of old oil. You can replace the margarine with 250 g butter without changing the amount of milk. I made it for Alexandru, who had a celebration coming up and had earned it; I got the idea from Miremic. Contains gluten, walnuts, milk and eggs.