Chocolate-Glazed Nut Cake
by Editorial Staff
Recipe for nut baking lovers – a quick-to-make chocolate-coated nut cake! The cake has a rich nutty taste, and this is not surprising, because the basis of the dough is walnut crumbs, and the amount of flour is reduced to a minimum. Try it!
Cooking: 25 minutes
Servings: 6
Ingredients
For the dough:
- Walnuts (kernels) – 100 g
- Powdered sugar – 100 g
- Eggs – 2 pcs.
- Flour – 1 tablespoon
For the chocolate glaze:
- Cocoa powder – 1.5 tablespoon
- Sugar – 1.5 tablespoon
- Milk – 4 tablespoon
- Butter – 30 g
Instructions
- Turn on the oven to heat up to 180 degrees. Pour the walnut kernels into the bowl of a food processor or blender. Grind the nuts until finely crumbled. Combine eggs and powdered sugar in a bowl or bowl of the food processor. Beat eggs and powdered sugar for 3-5 minutes until fluffy, dense. Pour the walnut crumbs into the resulting egg foam. Sift flour here. Stir with a spatula. You should have a smooth dough.
- Line the bottom of the baking dish (I have a detachable baking dish with a diameter of 17 cm) with parchment. Place the walnut dough in a mold. Bake the nut cake in the oven at 180 degrees for about 30 minutes. Remove the finished nut cake from the mold and cool.
- When the nut cake has cooled, prepare the chocolate frosting. To do this, combine cocoa powder, butter, milk, and sugar in a saucepan. Place the saucepan over low heat. While stirring with a whisk, allow the ingredients to combine into a homogeneous mixture.
Heat the chocolate glaze for another minute and remove from the stove. - Brush the surface of the cooled peanut cake with hot chocolate icing, spreading it over the entire surface of the baking. Leave the cupcake on until the frosting has set.
Cut the finished nut cake with chocolate icing into portions and serve during dessert.
Bon Appetit!
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