I started making this cake after a long day when I was craving something substantial with layers. It's a dessert that always turns out well, even if I don't use the latest tools. The egg white base, caramel cream, and nuts make all the difference, and it doesn't have complicated steps; you just need a bit of patience when assembling and cooling.
Quick info
Total time: about 3 hours, with cooling breaks between layers
Preparation time: 40-50 minutes
Baking time: 20-25 minutes for the base
Servings: 12-16 slices
Difficulty: medium
Recipe type: occasion cake, suitable for a holiday table or when you want something special
Ingredients
For the base
7 egg whites
250 g sugar
300 g ground nuts
4 tablespoons flour
3 tablespoons dark cocoa
1 teaspoon baking powder
1 teaspoon rum essence
White chocolate glaze
250 g white chocolate
2 tablespoons liquid cream
2 tablespoons oil
Caramel cream
10 tablespoons sugar
7 egg yolks
4 tablespoons sugar
250 g butter
200 g nuts
Dark chocolate glaze
250 g dark chocolate
2 tablespoons liquid cream
2 tablespoons oil
Preparation method
1. The base
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they become voluminous. Then, gradually add the sugar and continue mixing until a firm meringue is obtained. Finally, add the rum essence and ground nuts, mix with a spatula, and then incorporate the flour mixed with cocoa and baking powder. Do not mix too much after adding the flour, just enough to homogenize.
Line a baking tray with parchment paper and spread the mixture in an even layer. Bake in a preheated oven (180°C, if using electric oven, otherwise without worry) for 20-25 minutes. Test with a toothpick to see if it’s baked. Remove the base and let it cool completely.
2. The white chocolate glaze
Melt the broken white chocolate pieces with the cream and oil in a bain-marie. Stir until it becomes fluid and smooth, then spread it over the cooled base. Place the tray in the refrigerator or a cool place to let the chocolate set before continuing with the cream.
3. The caramel cream
Place the 10 tablespoons of sugar in a thick-bottomed saucepan and caramelize over low heat until the sugar turns golden (not too dark, or it will be bitter). Remove from heat, add the butter, and stir continuously until melted. Put the saucepan back on the heat and mix until the composition is homogeneous.
Separately, beat the egg yolks with the 4 tablespoons of sugar until they lighten in color. Add them over the caramel and stir over low heat without stopping to prevent curdling. When the cream starts to thicken, add the nuts and simmer for a few more minutes until visibly thickened. Let it cool to room temperature, then spread it over the white chocolate layer.
4. The dark chocolate glaze
When the caramel cream is cold and has set a bit, melt the dark chocolate in a bain-marie with the cream and oil. Spread the glaze evenly over the cream. Place it back in the refrigerator and let the cake chill, preferably overnight, for the layers to set.
Why I make this recipe often
I like that it doesn’t give me a headache when assembling and has a good balance between sweetness, nuts, and caramel. It cuts beautifully and remains just as delicious the next day, making it practical for events or weekends. It also helps me use up egg whites.
Tips and variations
Tips
- For caramel, do not raise the heat too high, so the sugar doesn’t become bitter.
- The base can be easily removed from the tray if you let the parchment paper exceed the edges.
- If the chocolate for the glazes is too thick, add a bit more cream.
- Let each layer cool and set well before adding the next.
Substitutions
- Nuts can be replaced with hazelnuts for a different taste, but the texture will be crunchier.
- Liquid cream in the glazes can be replaced with cooking cream.
Variations
- If you want it to be less sweet, reduce the sugar in the cream or use dark chocolate with a high cocoa percentage.
- You can add a pinch of salt to the caramel for a subtle contrast.
Serving ideas
- It cuts easiest with a thin-bladed knife, warmed slightly in hot water.
- It can be served at room temperature, not just straight from the fridge.
- A slice goes well with black coffee or unsweetened tea.
Frequently asked questions
1. How can I prevent the caramel from getting too hard?
If you use the amount of butter in the recipe and don’t leave the cream on the heat too long after adding the yolks, the caramel will be spreadable, not brittle.
2. Can I make the base with frozen egg whites?
Yes, frozen egg whites work just as well, but make sure they are completely thawed and at room temperature before beating.
3. Can I use cooking chocolate instead of white and dark chocolate?
Yes, you can use cooking chocolate, but the taste and texture will be slightly different – less creamy in the end.
4. Can I use a mixer for the caramel cream?
No need, the cream is made on the stove with a whisk. If you want a very fine texture, you can use an immersion blender after removing the cream from the heat.
5. Can the cake be frozen?
I do not recommend freezing, as the chocolate layers may change upon thawing and the caramel may release water.
Nutritional values
Approximately, one serving has about 400-450 kcal, of which:
- carbohydrates: 35-40 g
- protein: 6-7 g
- fat: 28-32 g
Indicative values depend on the size of the slices and the brand of ingredients used. It has a high content of nuts, sugar, and butter.
Storage and reheating
It stores well in the refrigerator, covered, for 3-4 days. The layers of chocolate and caramel set but do not dry out. It is not recommended to reheat – it is served cold or at room temperature. If left too long in the heat, the chocolate glaze becomes soft.
Quick info
Total time: about 3 hours, with cooling breaks between layers
Preparation time: 40-50 minutes
Baking time: 20-25 minutes for the base
Servings: 12-16 slices
Difficulty: medium
Recipe type: occasion cake, suitable for a holiday table or when you want something special
Ingredients
For the base
7 egg whites
250 g sugar
300 g ground nuts
4 tablespoons flour
3 tablespoons dark cocoa
1 teaspoon baking powder
1 teaspoon rum essence
White chocolate glaze
250 g white chocolate
2 tablespoons liquid cream
2 tablespoons oil
Caramel cream
10 tablespoons sugar
7 egg yolks
4 tablespoons sugar
250 g butter
200 g nuts
Dark chocolate glaze
250 g dark chocolate
2 tablespoons liquid cream
2 tablespoons oil
Preparation method
1. The base
Separate the egg whites from the yolks. Beat the egg whites with a pinch of salt until they become voluminous. Then, gradually add the sugar and continue mixing until a firm meringue is obtained. Finally, add the rum essence and ground nuts, mix with a spatula, and then incorporate the flour mixed with cocoa and baking powder. Do not mix too much after adding the flour, just enough to homogenize.
Line a baking tray with parchment paper and spread the mixture in an even layer. Bake in a preheated oven (180°C, if using electric oven, otherwise without worry) for 20-25 minutes. Test with a toothpick to see if it’s baked. Remove the base and let it cool completely.
2. The white chocolate glaze
Melt the broken white chocolate pieces with the cream and oil in a bain-marie. Stir until it becomes fluid and smooth, then spread it over the cooled base. Place the tray in the refrigerator or a cool place to let the chocolate set before continuing with the cream.
3. The caramel cream
Place the 10 tablespoons of sugar in a thick-bottomed saucepan and caramelize over low heat until the sugar turns golden (not too dark, or it will be bitter). Remove from heat, add the butter, and stir continuously until melted. Put the saucepan back on the heat and mix until the composition is homogeneous.
Separately, beat the egg yolks with the 4 tablespoons of sugar until they lighten in color. Add them over the caramel and stir over low heat without stopping to prevent curdling. When the cream starts to thicken, add the nuts and simmer for a few more minutes until visibly thickened. Let it cool to room temperature, then spread it over the white chocolate layer.
4. The dark chocolate glaze
When the caramel cream is cold and has set a bit, melt the dark chocolate in a bain-marie with the cream and oil. Spread the glaze evenly over the cream. Place it back in the refrigerator and let the cake chill, preferably overnight, for the layers to set.
Why I make this recipe often
I like that it doesn’t give me a headache when assembling and has a good balance between sweetness, nuts, and caramel. It cuts beautifully and remains just as delicious the next day, making it practical for events or weekends. It also helps me use up egg whites.
Tips and variations
Tips
- For caramel, do not raise the heat too high, so the sugar doesn’t become bitter.
- The base can be easily removed from the tray if you let the parchment paper exceed the edges.
- If the chocolate for the glazes is too thick, add a bit more cream.
- Let each layer cool and set well before adding the next.
Substitutions
- Nuts can be replaced with hazelnuts for a different taste, but the texture will be crunchier.
- Liquid cream in the glazes can be replaced with cooking cream.
Variations
- If you want it to be less sweet, reduce the sugar in the cream or use dark chocolate with a high cocoa percentage.
- You can add a pinch of salt to the caramel for a subtle contrast.
Serving ideas
- It cuts easiest with a thin-bladed knife, warmed slightly in hot water.
- It can be served at room temperature, not just straight from the fridge.
- A slice goes well with black coffee or unsweetened tea.
Frequently asked questions
1. How can I prevent the caramel from getting too hard?
If you use the amount of butter in the recipe and don’t leave the cream on the heat too long after adding the yolks, the caramel will be spreadable, not brittle.
2. Can I make the base with frozen egg whites?
Yes, frozen egg whites work just as well, but make sure they are completely thawed and at room temperature before beating.
3. Can I use cooking chocolate instead of white and dark chocolate?
Yes, you can use cooking chocolate, but the taste and texture will be slightly different – less creamy in the end.
4. Can I use a mixer for the caramel cream?
No need, the cream is made on the stove with a whisk. If you want a very fine texture, you can use an immersion blender after removing the cream from the heat.
5. Can the cake be frozen?
I do not recommend freezing, as the chocolate layers may change upon thawing and the caramel may release water.
Nutritional values
Approximately, one serving has about 400-450 kcal, of which:
- carbohydrates: 35-40 g
- protein: 6-7 g
- fat: 28-32 g
Indicative values depend on the size of the slices and the brand of ingredients used. It has a high content of nuts, sugar, and butter.
Storage and reheating
It stores well in the refrigerator, covered, for 3-4 days. The layers of chocolate and caramel set but do not dry out. It is not recommended to reheat – it is served cold or at room temperature. If left too long in the heat, the chocolate glaze becomes soft.