Summary

Ingredients

• 250 g walnuts, round
• 150 g chocolate, dark, rated
• 6 egg (s), (M)
• 100 g butter, melted and cooled
• 3 tablespoon maple syrup
• 1 pinch (s) salt
• 0.25 teaspoon ¼ vanilla powder
• 1 ½ teaspoon tartar baking powder
• 3 tablespoon brandy or rum
• 1 pck. Dark chocolate couverture
• 8 walnuts, (halves) OR:
• 2 tablespoon walnuts, chopped
• 250 ml cream
• 1 tablespoon maple syrup
• 2 pinches vanilla powder

Print Recipe Pin Recipe

Instructions

1. Preheat the oven to 175 degrees and place the wire rack on the top rail.
2. Clamp parchment paper into the bottom of a springform pan (26 cm diameter).
3. Mix the walnuts, chocolate, vanilla powder and baking powder.
4. Beat the eggs until frothy. Stir in the butter, salt and syrup and whip everything creamy. Then add the nut-chocolate mixture spoon by spoon and finally the brandy / rum and mix quickly and thoroughly.
5. Pour the batter into the mold and bake for 50 to 60 minutes. After 30 minutes, cover with aluminum foil (shiny side down).
6. Let the cake cool in the tin for 10 minutes, then remove it (if necessary brush the paper with a little water and peel it off) and leave to cool on a wire rack.
7. Melt the couverture in a double boiler or in the microwave and cover the cake with it. Decorate with the walnut halves or pieces of walnut.
8. Whip the cream until stiff, sweeten with the maple syrup and the vanilla powder and serve with the cake.
9. If you like, you can also separate the eggs and fold in the egg white.