Nut and chocolate cake

Nut and Chocolate Cake – a quick and delicious dessert

When it comes to cooking, few recipes can rival the charm of a nut and chocolate cake. This dessert, which combines the fluffy texture of the cake with the richness of chocolate and the crunchiness of nuts, is perfect to be enjoyed alongside a glass of milk or a fragrant coffee. So, let’s get ready to create a culinary masterpiece that will bring smiles to the faces of our loved ones!

Preparation time: 20 minutes
Baking time: 50-60 minutes
Total time: 1 hour and 20 minutes
Servings: 10-12

Ingredients:

- 6 fresh eggs
- 100 g chocolate (preferably dark for an intense flavor)
- 70 g dried cranberries (optional, for a touch of acidity)
- 100 g walnut kernels
- 200 g soft butter (left at room temperature)
- 1 packet baking powder + juice from half a lemon
- Grated zest of one lemon or 1 packet of FINESSE lemon zest from Dr Oetker
- 300 g flour (sifted)
- A pinch of salt
- Powdered sugar for decoration

Preparing the ingredients:

1. Start with preparing the butter: Make sure the butter is soft by leaving it at room temperature a few hours before cooking. This step is essential for achieving a fluffy cream that will give the cake a perfect texture.

2. Grate the chocolate: Use a large grater to obtain chocolate flakes that will melt easily in the cake mixture, providing a rich flavor.

3. Chop the nuts: Use a food processor to chop the nuts, leaving them slightly larger to add a crunchy texture.

4. Sifting the flour: This step is not just about removing lumps but also about aerating the flour, which will make the cake fluffier.

5. Preparing the egg whites: Beat the egg whites with a pinch of salt until foamy. This step will add volume and make the cake lighter.

Step by step – Preparing the cake:

1. Butter and sugar cream: In a large bowl, use a mixer to cream the soft butter with the sugar until you get a fluffy and light-colored cream.

2. Add the egg yolks: Continue mixing and add the egg yolks one at a time. Make sure each yolk is well incorporated before adding the next.

3. Activate the baking powder: Add the baking powder activated with a little lemon juice. This will activate the leavening agent and ensure the cake rises evenly.

4. Incorporate the egg whites: With a spatula, add the beaten egg whites, gently mixing to keep the air in the mixture.

5. Add the dry ingredients: Incorporate the sifted flour, lemon zest, grated chocolate, and chopped nuts. Make sure to mix everything carefully so that the air in the mixture is not lost.

6. Cranberries: If desired, add the dried cranberries for a touch of acidity that will balance the sweetness of the cake. They can be soaked in warm water for 10 minutes before being added to make them juicier.

7. Preparing the pan: Choose a ceramic dish or another heat-resistant container. If it’s not non-stick, grease it with butter and dust it with flour to prevent sticking.

8. Baking: Pour the mixture into the prepared dish and place it in the preheated oven at 180°C (350°F). Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

9. Cooling: After the cake is baked, let it cool in the pan for 10 minutes, then transfer it to a cooling rack to cool completely.

10. Finishing: Once the cake has cooled, dust it with powdered sugar for an elegant appearance and an extra touch of sweetness.

Serving and variations:

The nut and chocolate cake is perfect served alongside a glass of cold milk or a cup of fragrant coffee. You can slice it and serve it with vanilla ice cream or whipped cream for a decadent dessert.

If you want to experiment, replace the nuts with hazelnuts or almonds, and dark chocolate with white or milk chocolate, to adapt the recipe to your tastes. You can also add a teaspoon of vanilla extract to the mixture to enhance the flavor.

Nutritional benefits:

This cake is an excellent source of protein due to the eggs and nuts. Nuts provide healthy fats, while dark chocolate is rich in antioxidants. Cranberries, on the other hand, add fiber and vitamin C, making this dessert a healthier choice than many other options.

Frequently asked questions:

1. Can I use another type of oil instead of butter?
Yes, you can use coconut oil or olive oil, but the texture of the cake will change.

2. What do I do if I don’t have cranberries?
You can replace cranberries with raisins, dried blueberries, or you can omit this ingredient completely.

3. How can I tell if the cake is baked?
Check with a toothpick; if it comes out clean, the cake is ready.

4. Can it be frozen?
Yes, you can freeze the sliced cake in an airtight container. Make sure to thaw it at room temperature before serving.

In conclusion, the nut and chocolate cake is not only a delicious dessert but also an easy-to-make recipe that brings joy at any time of the day. So, don’t hesitate to try it and enjoy every bite! Bon appétit!