Chocolate Nut Cake

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Chocolate Nut Cake
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Health Score:
4,1 / 10
2 h. 20 min.


For the batter
50 grams Dark couverture chocolate
125 milliliters hot, freshly brewed Coffee
50 grams chopped almonds
300 grams brown sugar
200 grams butter
1 tablespoon cinnamon
3 eggs
300 grams Pastry flour
2 teaspoons Baking powder
For the filling
150 grams Apple jelly (or white wine jelly)
75 grams butter
3 teaspoons milk
1 heaping tablespoon cocoa powder
1 heaping tablespoon cinnamon
250 grams powdered sugar
400 grams Whipped cream
2 packets whipped cream stabilizer
2 packets Vanilla sugar
For serving
50 grams Apple jelly (or white wine jelly)
60 grams Chocolate sprinkles
Parchment paper (for the pan)
How healthy are the main ingredients?
Whipped creamsugarCoffeealmondcinnamonegg

Preparation steps


For the batter: Melt chocolate in hot coffee and let cool. Toast almonds in a dry, nonstick skillet. Preheat oven to 180°C (approximately 350°F) and line a baking pan with parchment paper.


For the filling: Beat sugar, butter and cinnamon until creamy. Stir in eggs. Combine flour, baking powder and chocolate coffee. Fold into butter mixture, then add almonds. Pour into the prepared pan and bake for 60-70 minutes.

Remove and let cool ,then release from pan and peel off parchment paper. Cut cake in half horizontally. 


For the filling: Heat apple jelly and spread onto lower half of cake. Melt butter, mix with milk, cocoa, cinnamon and powdered sugar. Spread half the mixture onto the bottom layer of cake. 


Beat cream, stabilizer and vanilla sugar until stiff. Spread a third of the cream onto the bottom layer. Top with remaining cake and brush surface with apple jelly.


Cover cake with remaining filling and cream. Sprinkle with chocolate flakes and serve dusted with cinnamon.