How to make chocolate cake with nuts according to step-by-step recipe and photos

Chocolate and nuts cake recipe

1. Preparing the dough We start by beating the eggs with a mixer until foamy.

2. Then add the required amount of sugar and beat until a glossy structure appears.

3. Next, sift the flour and cocoa through a sieve and knead the dough at low speed with a blender or using a spoon.

4. Place the finished dough into a baking pan lined with parchment paper or greased with butter.

   
   The pie is baked in an oven preheated to 180 ºC for about 30 minutes, then let it cool.

   Read also:  Napoleon cake in a frying pan: incredibly tasty and fast

5. During this time you can cook syrup for impregnation: for simple syrup, take sugar and water, combine them and over low heat, stirring constantly,

   
   Bring the sugar until the sugar is completely dissolved, then stop stirring and let the syrup boil.

6. Remove any foam that has formed and leave the syrup to cool.
7. Cut the cooled pie into layers.
8. Prepare the cream: beat the pre-melted butter with a mixer,

   
   then gradually add boiled condensed milk to it.

   
   When these ingredients of the future creamy mass are well mixed, sift cocoa into them,

   
   Stir again, and then gradually add vegetable oil. Beat the cream until it becomes smooth. In a blender, grind the peeled walnuts in the quantity required for you.

   Important! If you use nuts for decoration, do not grind them into flour. If you want to add it to the cream, chop it as best as possible.

9. Spread a small amount of cream on the plate where the cake will be placed. This is necessary to fix the cake on it.

10. Place the cake and, using a teaspoon, evenly soak in the syrup.

    
    then spread the cream. Carry out such actions with each subsequent cake, depending on how many of them you get, except for the top one.

    
    The top cake should be turned upside down separately and lightly soaked in syrup, then place it on the cake with the soaked side and place and spread the remaining cream on top.

11. Next, I sprinkled the entire cake with chopped nuts.

Video recipe

You can soak cake layers not only with ordinary sugar syrup, but also with any juice to your taste and even with a tasty strong drink. As a basis for preparing my chocolate cake, as well as for subsequent writing of the recipe, I took this video, which shows the wine-soaked option:

Ingredients:

• dark chocolate (I like bitter) - 400 grams (200 grams of high-quality cocoa powder), the weight is for everyone, adjust it yourself,
• flour - 120-140 grams (4-5 tablespoons with top),
• butter (take good quality) - 1-1.5 tbsp. heaped spoons,
• eggs - four pieces,
• sugar - 300 grams,
• walnuts - from 6 pieces and above (preferably),
• whiskey (rum, cognac), optional - 4 tbsp. spoons.

Recipe for chocolate cake with prunes and nuts

• Cooking time: 2-2.5 hours.
• Number of servings: 10-14.
• Kitchen appliances: mixer, blender, oven.

Ingredients

1. Beat the eggs well, add sugar and beat with a mixer until stable foam.
2. Sift flour and cocoa into it, mix well.
3. Grease a baking pan with butter and place the dough into it.
4. Bake for half an hour in the oven at 180 ºС, check the readiness of the pie by piercing it with a match or a toothpick. Judge the finished pie.
5. Prepare syrup for soaking to taste. Grind the prunes and nuts into small pieces, add the sour cream and boiled condensed milk mixed using a mixer, mix thoroughly.
6. Cut the pie into layers, soak each one in syrup, then cover evenly with cream. Soak the top cake with syrup from the bottom side in a slightly smaller amount, place it on the cake and spread the entire cake with the remaining cream, top or completely sprinkle with nuts.

Cake "Esterhazy"

To complete the picture, we offer you an old and famous recipe for Austro-Hungarian cuisine. Note that the original recipe for this cake is kept in the strictest confidence, but there are many variations on the theme of the legendary Esterhazy cake. And here is one of them.

Ingredients:

• 8 egg whites
• Glass of granulated sugar
• 3 tablespoons wheat flour
• A glass of chopped walnuts
• Pinch of cinnamon
• A pinch of salt
• Almond petals

For cream:

• Partial glass of sugar
• Half a glass of cow's milk
• Half a glass of coconut milk
• A quarter cup of boiled condensed milk
• 4 egg yolks
• 300 g butter
• 2 tablespoons cherry liqueur
• 3 teaspoons vanilla sugar
• 2 tablespoons apricot jam

For the glaze:

• 2 bars of white chocolate
• Half a bar of dark chocolate
• 2 tablespoons heavy cream

Preparation:

First, grind the walnuts until crumbly, dry them in the oven, and then grind them into flour in a blender. Mix the pre-chilled egg whites with salt and beat into a strong fluffy foam. Then we begin to add granulated sugar into the protein mass, continuing to beat. Add sugar in small portions, and beat the whites until a stable, smooth mass that will not fall out of the pan turned upside down. Add nut flour a tablespoon at a time into the beaten egg whites, add cinnamon and wheat flour and knead the dough.

On parchment paper laid out on a baking sheet, draw circles with a diameter of approximately 24 centimeters and spread a thin layer of dough on them. Bake the cakes in an oven preheated to 150 degrees until light brown for 20 minutes. Remove the baked cakes from the baking sheet while still warm.

Now prepare the cream for the cake. To do this, thoroughly mix cow and coconut milk and pour the third part of the mixture. Combine it with granulated sugar, vanilla sugar and egg yolks and beat until smooth. We put the rest of the milk on the fire, let it boil, and then, with constant stirring, pour the sweet milk-yolk mixture into it. As soon as the custard mixture boils, remove it from the heat and cool.

Prepare cream from softened butter and boiled condensed milk. First, lightly beat the butter, then continue to beat it, adding condensed milk and the cooled custard mixture, which we add in parts. At the end of whipping, add cherry liqueur one tablespoon at a time.

Cool the cream and assemble the cake, stacking the cake layers and sandwiching them with cream. Spread the topmost cake layer with a very thin layer of apricot jam and cover it with white chocolate glaze. To do this, pour hot cream over the chocolate and dissolve it in a water bath or in the microwave. Next, melt the dark chocolate, transfer it to a pastry bag and draw a spiral, starting from the center of the cake and laying spiral turns to its edge.

Then we take a knife and carefully run it along the top of the cake, dividing it into eight segments. At the same time, the drawn spiral will seem to be pulled by a knife, and the result will be a traditional pattern for the Esterhazy cake in the form of a web. First we draw segments from the center to the edges, and between them there are so many segments drawn in the opposite direction. Sprinkle the sides of the cake with almond petals and put it in the refrigerator for 8-12 hours.

Possible other preparation and filling options

There are many more options for making chocolate cakes. All these recipes can be attributed to one great Chocolate Kingdom! Here are a few more recipes for you to consider: be curious about how chocolate cake with cherries and chocolate cake with kefir are prepared. If all this seems too complicated to you, and you think that you will not cope with the task (but the main thing is to believe and try!), Then look at the recipe for a simple chocolate cake, and perhaps it will blow your doubts to the wind. In addition, if you have a wonderful lifesaver kitchen appliance in your home - a multicooker, be sure to ask how chocolate cake is made in a multicooker.

A matter of principle

Making chocolate cake with nuts is based on several general principles:

• cakes are baked from biscuit or sour cream dough. They can be white or with the addition of chocolate or cocoa;
• the nuts are heated in a frying pan or in the oven so that they become more fragile and oily, thanks to which the taste is enhanced, and they become more organically incorporated into the texture of the baked goods;
• The cream for such a cake can be anything, but it is more harmonious to combine it with fatty types based on cream or butter. Sour cream makes baked goods very tender, but shortens their shelf life.

These features should be taken into account when choosing a recipe.