Chocolate Nut Cake

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Chocolate Nut Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 45 min.
Preparation

Ingredients

for
50
For the cake
150 grams
150 grams
150 grams
225 grams
1 pinch
1 packet
4
100 grams
150 grams
Pecans (coarsely chopped)
For the chocolate buttercream
250 milliliters
4
100 grams
250 grams
100 grams

Preparation steps

1.

Melt butter with crushed chocolate over hot water bath. Add sugar, salt and vanilla. Gradually add eggs, then fold in flour and nuts.

2.

Line square pan (28 x 28 cm) (approximately 11 x 11 inches) with baking paper.

3.

Pour batter into the pan, smooth and bake in preheated oven at 180°C (approximately 350°F) for about 35 minutes. Cool in the pan.

4.

For the cream: slowly bring cream to a boil. Whisk egg yolks and sugar in a metal bowl over hot water bath.  Slowly add hot cream to the mixture, stirring. Return egg cream to the pot and thicken on low heat, stirring. Strain through a sieve and cool to room temperature. Beat butter in a mixing bowl until white and foamy. Gradually add cream to butter. Melt dark chocolate over hot water bath and add to buttercream.

5.

Transfer cake on a cake plate and spread thickly with cream. Cut into slices and serve.