When making this cake with chocolate and walnuts , specially prepared for the post number 500 on bucataras.ro , I started with Sofia's cake, helped by the translation by my friend Natalia . I changed, I adapted… but in the end the result was delicious.
- * Rock:
- * 4 eggs
- * 150 g sugar
- * 55 g flour
- * 150 g nut
- * 30 g butter
- * 4 egg whites
- * 4 tablespoons powdered sugar
- * Chocolate ganache cream:
- * 200 g dark chocolate
- * 100 ml liquid cream
- * 50 g butter
- * Cream:
- * 400 ml liquid cream
- * 50g old
- * 50 g nut
- * Decor:
- * 300 ml liquid cream
Cooking Cake Preparation:
The walnut is ground together with the sugar in the robot with a metal knife.
Beat eggs, gradually adding the ground walnut mixture with sugar. Beat until the composition becomes frothy and doubles in volume.
Reduce the speed of the mixer and add flour. It is homogenized. Add the melted and cooled butter and mix again carefully.
Beat the egg whites with a pinch of salt. After frying hard, gradually add powdered sugar, beating until they become shiny like meringue. The meringue obtained is added to the walnut composition, in 3 batches, carefully homogenizing after each one.
Divide the dough into 4 parts and bake a sheet in a tray (20/20 cm) lined with baking paper, in the oven over medium heat to high (200 degrees), until lightly browned, for 8-10 minutes .
The sheets are left to cool on a grill and do not overlap.
- If you have a large stove tray you can bake in one round, then cut into strips as wide as you want.
Chocolate ganache cream:
In a bowl, heat the whipped cream until it boils. Add the chocolate pieces and butter. Mix well until smooth. It's getting cold.
In a bowl, put the caramelized sugar. After it has melted and acquired a golden color, add the broken walnut in large pieces. Homogenize, then spread on a piece of baking paper and leave to cool. After it has cooled and hardened enough, we grind coarsely on the robot with a metal knife
Beat the whipped cream, then add the caramel with walnuts and mix well.
Each top is greased with a thin and uniform layer of ganache cream and another layer of caramel cream.
Overlap and garnish with whipped cream, as desired.