Chocoholics rejoice!Because today we will master the recipe for an incredibly delicious treat. We will learn how to make a chocolate nut cake! However, this prospect will captivate not only chocolate lovers, but also fans of homemade cakes, muffins and pastries. And we also invite those who do not know how to bake, but do not mind pampering themselves and their loved ones with homemade pastries, to join us. Yes, yes! We will not only bake a chocolate cake with nuts, but also cook it using the cold method. How do you like this prospect? And if you are ready to create a masterpiece of homemade confectionery art, then stock up on chocolate and nuts, choose a recipe and begin your culinary magic.

Cake "Brownie"

Let's start with traditional English cuisine.Well, if the housewives of foggy Albion have mastered the recipe for this chocolate cake with nuts, then we can do it too. And the recipe is actually very simple. Ingredients:

• Butter or margarine for baking - 1 pack
• Flour - 1 glass
• Sugar - 1 cup
• Vanilla sugar - 1 packet
• Salt - a quarter teaspoon
• Eggs - 4 pieces
• Walnut (shredded) - half a glass
• Cocoa powder - 3 tablespoons
• Baking powder - 1 sachet

For the cream:

• Boiled condensed milk - 1 jar
• Butter - 1 packet
• Cognac - 1 tablespoon

Preparation:Let the butter melt a little and put it in a bowl. Then break the eggs into it, add granulated sugar, vanilla sugar and salt. Now take a mixer and beat it all at high speed for about five minutes. Next, begin to carefully mix cocoa powder (without a mixer), chopped nuts and dark chocolate into the whipped mass. At the very end, add sifted flour and baking powder. The finished dough should have the consistency of thick sour cream. Turn on the oven and let it heat up to 180 degrees. In the meantime, grease the baking pan with vegetable oil and pour the dough into it. Put the pan in the oven and bake the nut-chocolate cake until a dry toothpick comes out. On average, this takes from half an hour to forty minutes. But the exact baking time depends on the oven. Cool the finished cake without removing it from the mold, then take it out and cut it into three equal layers. While it is cooling, you can prepare the cream. To do this, take the butter out of the refrigerator in advance, cut it into cubes and put it in a bowl or saucepan. When the butter becomes soft, lightly beat it with a mixer or whisk, and then continue to beat, pouring in the condensed milk. Add the milk in parts, about one tablespoon at a time. At the end of beating, pour a tablespoon of cognac into the cream. Assemble the cake, layering the cakes with cream and coating the top and sides with it. If desired, you can decorate the cake at your discretion or simply sprinkle it with a mixture of chopped nuts and grated chocolate.

Jamie Oliver's Cake

The name of this legendary chef is well known,perhaps, everything. He became famous not only for his exquisite recipes, but also for his original ways of preparing the most ordinary and familiar dishes. Here is a recipe for chocolate cake. So, let's prepare Jamie Oliver's chocolate nut cake. Ingredients:

• 3 tiles of bitter chocolate
• 150 g hazelnut
• 150 g of almonds
• 6 eggs
• 100 g of powdered sugar
• A pack of butter
• Teaspoon of cocoa powder
• A pinch of salt

Preparation:For the cake, we need blanched and peeled almonds. If you don’t have any, then dip the raw nuts in boiling water for a few seconds and then peel them. Hazelnuts also need to be pre-fried and peeled. Then the nuts need to be chopped in a blender or food processor. When the nuts turn into crumbs, add the chocolate bars broken into pieces, a heaping teaspoon of cocoa powder and continue to beat for another thirty seconds. Now put the softened butter in a bowl, pour in the granulated sugar and beat until white. Separate the eggs into yolks and whites and put the whites in the refrigerator. Add the yolks one by one to the butter-sugar mixture, continuing to beat it. Finally, add the nut-chocolate mixture and knead the dough. Now beat the egg whites with salt until stiff and stable and carefully add them into the dough one tablespoon at a time. Now turn on the oven and let it heat up to 190 degrees. Grease the baking pan generously with butter and sprinkle with flour, then pour the dough into it. Bake the cake for about an hour. Check for readiness by testing it with a dry toothpick. Cool the baked nut-chocolate cake without removing it from the pan. Then take it out, put it on a plate and serve with creamy ice cream.

Cake "Esterhazy"

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

• 8 egg whites
• A glass of sugar
• 3 tablespoons wheat flour
• A glass of chopped walnuts
• A pinch of cinnamon
• A pinch of salt
• Almond Petals

For the cream:

• Incomplete 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 of butter
• 2 tablespoons cherry liqueur
• 3 teaspoons of vanilla sugar
• 2 tablespoons apricot jam

For the glaze:

• 2 tiles of white chocolate
• Half of the bitter chocolate bar
• 2 tablespoons of creamy cream

Preparation:First, grind the walnuts into crumbs, dry them in the oven, and then grind them into flour in a blender. Mix the pre-chilled egg whites with salt and beat until stiff and fluffy. Then begin adding granulated sugar to the egg whites, continuing to beat. Add the sugar in small portions and beat the egg whites until a stable, smooth mass is formed that will not fall out of the pan when turned upside down. Add nut flour one tablespoon at a time to the whipped egg whites, add cinnamon and wheat flour, and knead the dough. Draw circles about 24 centimeters in diameter on parchment paper laid out on a baking sheet and spread the dough on them in a thin layer. Bake the cakes in an oven preheated to 150 degrees until light brown for 20 minutes. Remove the baked cakes from the baking tray while still warm. Now prepare the cream for the cake. To do this, thoroughly mix the cow's and coconut milk and pour out a third of the mixture. Combine it with granulated sugar, vanilla sugar and egg yolks and beat until smooth. Put the rest of the milk on the fire, let it boil, and then, stirring constantly, pour in the milk-yolk sweet mixture. As soon as the custard mass boils, remove it from the heat and cool. Prepare the cream from softened butter and boiled condensed milk. First, lightly beat the butter, then continue beating it, adding condensed milk and the cooled custard mass, which we put in parts. At the end of beating, pour in cherry liqueur one tablespoon at a time. Cool the cream and assemble the cake, stacking the cakes and layering them with cream. Grease the topmost cake with a very thin layer of apricot jam and cover with white chocolate glaze. To do this, pour hot cream over the chocolate and melt in a water bath or microwave. Next, melt the dark chocolate, put it in a pastry bag and draw a spiral, starting from the center of the cake and laying the spiral turns to its edge. Then take a knife and carefully draw it along the top of the cake, dividing it into eight segments. In this case, the drawn spiral will seem to stretch after the knife, and as a result, you will get a traditional Esterhazy cake pattern in the form of a spider web. First, draw segments from the center to the edges, and between them as 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.

Chocolate cake without baking

And here is the promised recipe, which you can usemake a chocolate nut cake without baking. Note that the recipe can be used as a base and supplemented with other ingredients, diluting the taste of the cake with fruits, candied fruits, marmalade and other delicacies. Ingredients:

• 100 g of almonds
• 100 g hazelnut
• 20 pieces of Savoyardi biscuit biscuit (or similar)
• Tablespoon of Amaretto liquor
• One and a half tiles of bitter chocolate
• A glass of fat cream
• 2 tablespoons of powdered sugar
• Chocolate tile for decoration

Preparation:Place the nuts on a baking sheet and dry them in the oven at about 200 degrees for about five minutes. Then peel them by simply placing them on a towel and rubbing them with your palms. Crush the peeled nuts into crumbs. Now take any suitable baking dish or even an ordinary salad bowl and cover it with cling film. Next, line the bottom and sides of this dish with cookies soaked in liqueur. Next, take half of the prepared dark chocolate and melt it in a water bath. Break the other half into small pieces. Whip the cream with powdered sugar until fluffy (you can use ready-made whipped cream) and combine with pieces of chocolate and chopped nuts. Divide the resulting mass into two halves and fill the cookie dish with one half. Add melted chocolate to the second half and also place it in the dish. Cover the top of the cake with a layer of cookies soaked in liqueur. Cover the cake pan with cling film and put it in the refrigerator for about 12 hours. Carefully remove the well-cooled cake from the pan and decorate with chocolate shavings. Here is such a parade of recipes! Choose what you like best and cook an amazingly delicious nut chocolate cake. Cook with pleasure and bon appetit!

Comments

comments