When I wanted a rich cake with nuts, caramel, and chocolate, I kept coming back to this version inspired by Dia's recipe, slightly adjusted after making it a few times. I usually make it when we have guests or for some special occasion since it's quite large and keeps well in the fridge. The base is made from egg whites with nuts, topped with layers of white chocolate, caramel cream with hazelnuts, and a chocolate glaze, either dark or milk. It takes some effort, but the result is worth it.
Quick Info
Total time: about 2 hours (plus overnight cooling)
Preparation time: 40-50 minutes
Baking time: 20-25 minutes
Servings: 20-24, depending on how large you cut the pieces
Difficulty: medium to advanced
Recipe type: holiday cake, special occasions
Ingredients
Base:
7 egg whites
250 g sugar
300 g ground nuts
4 tablespoons flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon rum extract
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 unsalted hazelnuts (whole or roughly chopped)
Chocolate glaze:
250 g milk or dark chocolate (as preferred)
2 tablespoons liquid cream
2 tablespoons oil
Preparation method
1. Base
Separate the egg whites and beat them until frothy with a pinch of salt. Gradually add the sugar, one tablespoon at a time, and beat until you have a stiff, glossy meringue. Mix the flour with the baking powder and cocoa, then gently fold them into the meringue, mixing from top to bottom with a spatula. Finally, add the ground nuts and rum extract. Line a 35x25 cm baking tray with parchment paper, pour in the mixture, and level it. Bake in a preheated oven at 175°C for 20-25 minutes, until a toothpick inserted comes out clean. Remove the base and let it cool completely in the tray.
2. White chocolate glaze
Break the white chocolate into pieces and melt it in a double boiler along with the liquid cream. Stir until completely melted. Add the oil, mix well, and pour it over the cooled base, spreading it into an even layer. Place the tray in the fridge until the white chocolate layer hardens, at least 30 minutes.
3. Caramel cream with hazelnuts
Put the 10 tablespoons of sugar in a small saucepan over medium heat and let it caramelize without stirring, just gently swirling the pan as needed. When the sugar has melted and has a caramel color, remove the pan from the heat and add the cubed butter, stirring vigorously with a wooden spoon. Return to low heat and stir until the butter is completely melted. In a bowl, whisk the egg yolks with the 4 tablespoons of sugar until frothy. Remove the saucepan from the heat and gradually add the yolks to the caramel, stirring continuously. Place the saucepan back on low heat and add the hazelnuts. Keep the cream on the heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This takes about 7-10 minutes. Remove the cream from the heat and let it cool until it's just slightly warm.
4. Assembly
Remove the tray from the fridge and spread the caramel cream over the hardened white chocolate layer while the cream is still soft. Level it out and return it to the fridge until it sets well, at least 2-3 hours, ideally overnight.
5. Chocolate glaze
Melt the milk or dark chocolate pieces together with the liquid cream in a double boiler. Once melted, add the oil, mix well, and let it cool slightly, but not harden. Pour the glaze over the cake and quickly level it. Return to the fridge until completely set.
6. Cutting the cake
When you want to cut it, use a thin knife dipped in hot water and wiped dry after each cut to prevent the glaze from cracking.
Why I make this recipe often
It has an intense flavor, is filling, and keeps well in the fridge for several days without losing its texture. I can prepare it in advance for events or busy days. It cuts beautifully without crumbling.
Tips and variations
Tips
If you use whole hazelnuts in the cream, the texture will be crunchier.
For the caramel, stir quickly after adding the butter and yolks to prevent the cream from curdling.
Use parchment paper in the tray for easier removal of the cake at the end.
Substitutions
You can use dark or milk chocolate for the final glaze, depending on your preference.
Instead of rum extract, you can use vanilla or omit it.
Variations
If you don't have liquid cream, use heavy whipping cream with at least 30% fat.
The nuts in the base can be replaced with ground hazelnuts for a more pronounced hazelnut flavor.
Serving ideas
Cut into small pieces, as it is dense and rich.
Pairs well with coffee or as a dessert for festive meals.
Can be simply decorated with a few hazelnuts on top after the glaze has set.
Frequently Asked Questions
1. Can the cake be frozen?
I do not recommend freezing it, as the chocolate glaze may crack, and the caramel cream will change its texture.
2. What is the best way to cut the cake without cracking the glaze?
A sharp knife dipped in hot water and wiped dry after each cut.
3. Can it be made a day in advance?
Yes, it is actually recommended to let it sit overnight in the fridge for the layers to set.
4. Can nuts be used in the cream instead of hazelnuts?
Yes, but the texture and flavor will be slightly different; with hazelnuts, it resembles a Snickers-type cake more.
5. Can the base be made with whole wheat flour?
You can try, but it will be denser and may absorb liquid differently, so I do not recommend it for the first attempt.
Nutritional values
Approximately, one serving (out of 24) has about 330-350 kcal, with around 5 g protein, 23 g fat, and 28-32 g carbohydrates. The cake is high in sugar and fats, especially from the nuts, hazelnuts, butter, and chocolate. The data is approximate and depends on how it is cut and the ingredients used.
Storage and reheating
The cake keeps very well in the fridge, in a sealed container, for up to 5 days. It does not need to be reheated, as it is consumed cold or at room temperature. If you want it to be softer, take it out 30 minutes before serving.
Quick Info
Total time: about 2 hours (plus overnight cooling)
Preparation time: 40-50 minutes
Baking time: 20-25 minutes
Servings: 20-24, depending on how large you cut the pieces
Difficulty: medium to advanced
Recipe type: holiday cake, special occasions
Ingredients
Base:
7 egg whites
250 g sugar
300 g ground nuts
4 tablespoons flour
3 tablespoons cocoa powder
1 teaspoon baking powder
1 teaspoon rum extract
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 unsalted hazelnuts (whole or roughly chopped)
Chocolate glaze:
250 g milk or dark chocolate (as preferred)
2 tablespoons liquid cream
2 tablespoons oil
Preparation method
1. Base
Separate the egg whites and beat them until frothy with a pinch of salt. Gradually add the sugar, one tablespoon at a time, and beat until you have a stiff, glossy meringue. Mix the flour with the baking powder and cocoa, then gently fold them into the meringue, mixing from top to bottom with a spatula. Finally, add the ground nuts and rum extract. Line a 35x25 cm baking tray with parchment paper, pour in the mixture, and level it. Bake in a preheated oven at 175°C for 20-25 minutes, until a toothpick inserted comes out clean. Remove the base and let it cool completely in the tray.
2. White chocolate glaze
Break the white chocolate into pieces and melt it in a double boiler along with the liquid cream. Stir until completely melted. Add the oil, mix well, and pour it over the cooled base, spreading it into an even layer. Place the tray in the fridge until the white chocolate layer hardens, at least 30 minutes.
3. Caramel cream with hazelnuts
Put the 10 tablespoons of sugar in a small saucepan over medium heat and let it caramelize without stirring, just gently swirling the pan as needed. When the sugar has melted and has a caramel color, remove the pan from the heat and add the cubed butter, stirring vigorously with a wooden spoon. Return to low heat and stir until the butter is completely melted. In a bowl, whisk the egg yolks with the 4 tablespoons of sugar until frothy. Remove the saucepan from the heat and gradually add the yolks to the caramel, stirring continuously. Place the saucepan back on low heat and add the hazelnuts. Keep the cream on the heat, stirring constantly, until it thickens and starts to pull away from the sides of the pan. This takes about 7-10 minutes. Remove the cream from the heat and let it cool until it's just slightly warm.
4. Assembly
Remove the tray from the fridge and spread the caramel cream over the hardened white chocolate layer while the cream is still soft. Level it out and return it to the fridge until it sets well, at least 2-3 hours, ideally overnight.
5. Chocolate glaze
Melt the milk or dark chocolate pieces together with the liquid cream in a double boiler. Once melted, add the oil, mix well, and let it cool slightly, but not harden. Pour the glaze over the cake and quickly level it. Return to the fridge until completely set.
6. Cutting the cake
When you want to cut it, use a thin knife dipped in hot water and wiped dry after each cut to prevent the glaze from cracking.
Why I make this recipe often
It has an intense flavor, is filling, and keeps well in the fridge for several days without losing its texture. I can prepare it in advance for events or busy days. It cuts beautifully without crumbling.
Tips and variations
Tips
If you use whole hazelnuts in the cream, the texture will be crunchier.
For the caramel, stir quickly after adding the butter and yolks to prevent the cream from curdling.
Use parchment paper in the tray for easier removal of the cake at the end.
Substitutions
You can use dark or milk chocolate for the final glaze, depending on your preference.
Instead of rum extract, you can use vanilla or omit it.
Variations
If you don't have liquid cream, use heavy whipping cream with at least 30% fat.
The nuts in the base can be replaced with ground hazelnuts for a more pronounced hazelnut flavor.
Serving ideas
Cut into small pieces, as it is dense and rich.
Pairs well with coffee or as a dessert for festive meals.
Can be simply decorated with a few hazelnuts on top after the glaze has set.
Frequently Asked Questions
1. Can the cake be frozen?
I do not recommend freezing it, as the chocolate glaze may crack, and the caramel cream will change its texture.
2. What is the best way to cut the cake without cracking the glaze?
A sharp knife dipped in hot water and wiped dry after each cut.
3. Can it be made a day in advance?
Yes, it is actually recommended to let it sit overnight in the fridge for the layers to set.
4. Can nuts be used in the cream instead of hazelnuts?
Yes, but the texture and flavor will be slightly different; with hazelnuts, it resembles a Snickers-type cake more.
5. Can the base be made with whole wheat flour?
You can try, but it will be denser and may absorb liquid differently, so I do not recommend it for the first attempt.
Nutritional values
Approximately, one serving (out of 24) has about 330-350 kcal, with around 5 g protein, 23 g fat, and 28-32 g carbohydrates. The cake is high in sugar and fats, especially from the nuts, hazelnuts, butter, and chocolate. The data is approximate and depends on how it is cut and the ingredients used.
Storage and reheating
The cake keeps very well in the fridge, in a sealed container, for up to 5 days. It does not need to be reheated, as it is consumed cold or at room temperature. If you want it to be softer, take it out 30 minutes before serving.