Chocolate Nut Cake

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Chocolate Nut Cake
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Health Score:
5,2 / 10
5 h. 15 min.


For the batter
150 grams butter (plus more for the pan)
5 egg yolks
150 grams ground Walnut
75 grams cookie crumb
5 egg whites
150 grams sugar
1 packet Vanilla sugar
1 pinch salt
½ teaspoon cinnamon
For the cream
125 grams ground Walnut
50 milliliters water
100 grams sugar
200 grams Double cream
4 sheets white gelatin
125 grams Whipped cream
4 centiliters Rum
To garnish
250 grams Whipped cream
200 grams Dark chocolate
cocoa powder (for dusting)
4 tablespoons chopped Hazelnuts or walnuts (chopped for the edge)
How healthy are the main ingredients?
Whipped creamWalnutsugarWalnutWhipped creamsugar

Preparation steps


Preheat the oven to 180°C (approximately 350°F). Butter a 23 cm (approximately 9-inch) springform pan.

For the batter: In the bowl of an electric mixer, cream the butter with egg yolks until thick. Beat in the walnuts, a pinch of salt, vanilla sugar, cinnamon and the cookie crumbs. In another bowl, beat the egg whites until stiff, gradually add the sugar and beat until stiff and shiny and fold into the yolk mixture. Scrape the batter into the pan and smooth the top. Bake until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Remove from the oven and let cool.


Unmold the cake from the pan. Cut the cake twice horizontally to make 3 layers.


For the cream: Soak the gelatin in cold water.


In a saucepan, bring the sugar, water and walnuts to a boil, stirring until the sugar has dissolved. Remove from heat, squeeze the gelatin, add to the pan and stir until the gelatin has dissolved, let cool.  Whip the 125 grams (approximately 1/2 cup) cream until stiff peaks form. Stir the rum into the gelatin mixture along with the double cream, fold in the whipped cream.


Place the bottom cake layer in the cake ring, spread half the cream on it, put on a second layer, spread the remaining cream over the cake, top with the final cake layer.


Refrigerate the cake for 3 hours.


To garnish: Coarsely chop the chocolate. Heat the cream in a saucepan and before it comes to a boil, add the chopped chocolate, remove from heat and stir until the chocolate has melted. Refrigerate 2 hours.


Stir the chocolate cream and spread over the cake, dust with cocoa and decorate the cake rim with chopped nuts.