Nut-chocolate cake
Description
The recipe won't take much time. We recommend using a mix of several types of nuts rather than just one—they'll taste even better together. For the cream, use sour cream, although heavy cream can be substituted. This dessert will pleasantly surprise you with its rich flavor, being just the right level of sweetness and incredibly tender. Most importantly, it's quick and easy to prepare. Serve it with tea or coffee.
Instructions
- 1
Step 1
1. Take several types of nuts, grind them in a coffee grinder and transfer to a bowl. Sift the flour, mix it with the baking powder, and add to the nuts.
- 2
Step 2
2. Use chilled eggs, separate the whites from the yolks. In a separate bowl, beat the chilled egg whites with salt until stiff peaks form. Gradually add sugar and vanilla in portions, then slowly incorporate the egg yolks one at a time, continuing to beat.
- 3
Step 3
3. Add one-third of the nut-flour mixture to the resulting mass, gently stirring with a spatula to prevent the egg whites from deflating. Then incorporate the remaining two parts.
- 4
Step 4
4. Line the baking pan with parchment paper. Pour the biscuit batter into it.
- 5
Step 5
5. Bake in a preheated oven at 200 degrees for 35 minutes. Let the cooled sponge cake cool, then cut it into 2 parts. After that, cut each part in half again.
- 6
Step 6
6. Prepare the cream: mix sour cream with chocolate and cognac, cook until the chocolate dissolves, turn off the heat and let it cool. Then place it in the refrigerator. Once well chilled, beat the mixture with a mixer.
- 7
Step 7
7. Spread the biscuit layers with the prepared chocolate cream. Make the glaze separately: simply melt the chocolate with butter.
- 8
Step 8
8. Pour the prepared glaze over the top cake layer. Decorate the finished cake with chocolate (as you prefer). Refrigerate overnight to set.