A cake with coffee … walnut… chocolate… What more can I say? :)))
- For the countertop:
- 5 eggs
- 5 tablespoons sugar
- 5 tablespoons flour
- 2 tablespoons oil
- 100 g ground walnuts
- 1 baking powder
- esenta de rom
- 200 g butter
- 100 g sugar
- 2 tablespoons ness
- 60 g roasted walnuts and broken into pieces by hand
- vanilla essence
- 100 g dark chocolate
- 50 g butter
- 50 ml liquid cream
Method of preparation:
The yolks are mixed with the oil and rum essence. Whisk the egg whites with a pinch of salt. Add the sugar and mix until you get a hard and shiny foam. Pour the yolks on top and mix lightly. Flour mixed with baking powder and ground walnut is easily incorporated into the composition.
Pour the composition into a tray (25/35 cm) lined with baking paper and put in the oven over medium heat, until it passes the toothpick test. Remove to a grill and leave to cool.
The top is soft and very fluffy and can be used for any kind of cream cake recipes or even for cakes.
Melt the butter over low heat. It will not melt at all, leaving unmelted pieces. It then mixes until it hardens again and becomes fluffy. Add the sugar (powder, preferably) and mix until it melts. Dissolve the ness in a little warm water (if it is granular, if it is fine, it goes undissolved) and incorporate it into the butter cream together with the vanilla essence. At the end we incorporate the roasted walnut and broken pieces by hand.
Melt the broken chocolate pieces over low heat with butter and liquid cream. When it has reached the boiling point, set it aside, mix it and leave it to cool.
Pour the butter cream over the cooled counter, level and let it cool for a few minutes, to harden a little, then cover with the chocolate icing. Let cool again for at least 1 hour, then portion.