Nut cake with chocolate and whipped cream

Nut, Chocolate, and Whipped Cream Cake – An Irresistible Delight

Who can resist a nut and chocolate cake, covered with fluffy whipped cream and a decadent glaze? This simple yet refined recipe is perfect for any occasion, whether it’s an anniversary, a celebration, or just a family Sunday. I will guide you step by step, providing useful tips and information about the ingredients used, to create a quick and delicious dessert that will impress everyone.

Preparation time: 30 minutes
Baking time: 30 minutes
Total time: 1 hour
Number of servings: 10 servings

The History of Nut and Chocolate Cake

Nut and chocolate cake is a classic combination, loved by many for its rich texture and deep flavor. The nuts add a crunchy note and a distinct taste, while the chocolate brings the necessary sweetness. This recipe has been passed down through generations, evolving and adapting over time, while maintaining its delicious essence.

Ingredients for Nut, Chocolate, and Whipped Cream Cake

For the base:
- 6 eggs
- 6 tablespoons sugar
- 200 g ground nuts
- 6 tablespoons flour
- 70 g grated dark chocolate
- 1 teaspoon baking powder

For the syrup:
- 200 ml water
- 2 tablespoons sugar
- 1 chocolate cappuccino (or a strong espresso)
- rum essence (to taste)

For the cream:
- 5 tablespoons syrup (prepared earlier)
- 1 packet gelatin
- 500 ml liquid whipped cream

For decoration:
- Ground nuts (for sprinkling on top)
- Chocolate glaze (3 tablespoons liquid cream and 70 g dark chocolate)

Step by Step: Preparing the Cake

1. Preparing the base
Start by preheating the oven to 180°C (350°F). Prepare a round baking pan with a diameter of 26 cm, lined with parchment paper to prevent sticking.

In a large bowl, beat the egg whites with an electric mixer until foamy. Gradually add the sugar and continue mixing until you achieve a shiny meringue. It is important that the sugar is completely dissolved and the meringue is firm.

Add the egg yolks, one at a time, gently mixing to avoid losing the incorporated air. In another bowl, combine the flour, ground nuts, grated chocolate, and baking powder. Fold this mixture into the egg composition, stirring with a spatula in gentle, upward motions.

Pour the mixture into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. After baking, let the base cool completely, then cut it into two equal parts.

2. Preparing the syrup
In a saucepan, combine water and sugar and bring to a boil. Stir until the sugar is completely dissolved. Turn off the heat and add the chocolate cappuccino and rum essence. Let it cool slightly.

3. Preparing the cream
Hydrate the gelatin according to the package instructions, soaking it with a few tablespoons of the syrup prepared earlier. Let the gelatin swell for 10 minutes. Meanwhile, whip the liquid cream until it becomes firm.

Once the gelatin has hydrated, dissolve it in a double boiler or microwave, being careful not to let it boil. Add the dissolved gelatin to the whipped cream, gently mixing until homogeneous.

4. Assembling the cake
Place the first base on a serving plate and generously soak it with the syrup mixture. Add an even layer of cream over it, then cover with the second base. The entire surface of the cake is covered with the remaining cream, making sure it is even.

5. Preparing the glaze
For the glaze, chop the chocolate into small pieces and add it to a bowl along with the liquid cream. Place the bowl over a double boiler and stir until the chocolate is completely melted and combined with the cream. Let it cool slightly, then pour the glaze over the cake, allowing it to flow beautifully over the edges.

6. Decorating the cake
Sprinkle ground nuts on top of the cake for an elegant look and added texture. Let the cake sit in the fridge for at least 2 hours before slicing, allowing the flavors to develop and the cream to set.

Tips and Tricks

- Choose ingredients carefully: Use high-quality chocolate for a rich and flavorful glaze. Nuts can be lightly toasted for an even more intense flavor.
- Hydrating the gelatin: Ensure the gelatin is well-hydrated for a stable cream.
- Customize the recipe: You can add additional flavors to the cream, such as coffee or vanilla, to give it a unique taste.
- Serving: This cake pairs perfectly with a cup of aromatic coffee or black tea, which will highlight the sweet flavors of the dessert.

Nutritional Information

Each serving of nut, chocolate, and whipped cream cake contains approximately 350 calories, being a choice rich in carbohydrates and healthy fats due to the nuts. This cake provides a protein intake from eggs and whipped cream, but it is important to enjoy it in moderation, considering the calorie content.

Frequently Asked Questions

1. Can I use another type of nut?
Absolutely! You can experiment with almonds, pistachios, or even pecans for a different flavor.

2. How long does the cake keep?
The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap.

3. Can the cake be frozen?
Yes! You can freeze the cake, but it is recommended not to add the glaze before freezing. Allow it to thaw completely before decorating.

Conclusion

This nut, chocolate, and whipped cream cake is not just a dessert, but an experience! Whether you make it for a special occasion or to treat yourself, each slice will bring joy and satisfaction. I hope you find this recipe as delightful as I did! Enjoy your moment and savor every bite!