Chocolate Nut Cake
by Editorial Staff
Chocolate dessert recipe – biscuit cake with butter and condensed milk cream. The top and sides of the cake are decorated with crushed nuts, which makes the cake not only beautiful but also incredibly tasty.
Ingredients
For the test:
- Chicken eggs – 5 pcs.
- Sugar – 125 g
- Wheat flour – 125 g
- Cocoa powder – 1 tbsp
For the cream:
- Boiled condensed milk – 200 g
- Butter – 200 g
- Cocoa powder – 50 g
- Vegetable oil – 10 g
For impregnation:
- Sugar – 130 g
- Wine (or juice) – 250 ml
For decor:
- Walnuts – 250 g
Directions
- Beat eggs until thick, stable foam. Add sugar and a pinch of salt. Beat for another 3-4 minutes until the sugar dissolves. As a result, the egg mass should be smooth and creamy.
- Sift flour with cocoa powder into the egg mass and add baking powder if desired (if you are not sure about your oven). Beat at minimum speed.
- Pour the dough into a mold covered with parchment. We send it to an oven preheated to 180 degrees for 30 minutes. We check the readiness with a wooden stick.
- The biscuit is ready if the stick immersed in it comes out dry. Cool the biscuit straight in the mold for 1.5-2 hours, and then go around the edges with a dessert knife and remove the biscuit.
- We are preparing the impregnation. Pour sugar into a saucepan with a firm bottom and pour wine. (If you don’t want to add alcoholic drinks, use regular juice or water.)
- We evaporate alcohol over medium heat. After boiling, cook for 20-25 minutes, so that you end up with a slightly viscous impregnation.
- Beat the soft butter and boiled condensed milk separately. Add condensed milk to the butter and sift the cocoa. Beat with a mixer at low speed, pouring in vegetable oil (10 g) in a thin stream.
- Grind the nuts in a blender to make large pieces.
- Cut off the top of the cake a little and cut the biscuit into 3 parts.
- We spread the cake on support greased with a small amount of cream so that the cake does not fidget. Pour the bottom cake with lightly warm impregnation.
- Distribute the cream and cover with the second cake layer. Press down slightly.
- Soak and grease with cream again. Before laying the top cake, lightly saturate it with syrup. We put the third cake soaked down. Tighten the top and sides of the cake with cream, smooth.
- Sprinkle with nuts on all sides. We send it to the refrigerator to soak the cake.
- Chocolate-nut cake with butter and condensed milk cream are ready. An hour before serving the cake, we take it out of the refrigerator so that the butter melts a little.
Enjoy your meal!
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