Summary

Ingredients

• 200 g flour
• 75 g suar, fine
• 100 g butter
• 1 egg (s)
• 200 g walnuts, rated
• 200 g walnuts, rouhly chopped
• 100 g chocolate, dark, possibly dark, rouhly chopped
• 130 g powdered suar
• 2 ½ tablespoon flour
• 200 g sour cream or creme fraiche
• 2 egg (s)
• 4 tablespoon kirsch or amaretto (nut liqueur)

For the glaze:

• 200 g powdered suar
• 2 tablespoon cocoa powder, unsweetened
• Water, hot, as needed
• Walnuts, chopped

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Instructions

1. Quickly prepare a shortcrust pastry using the ingredients flour, sugar, butter and egg.
2. Roll out the dough, which does not need to be refrigerated, either on a floured work surface or between two cling film and then place in the springform pan. Form a 2 cm high border.
3. Nut mass:
4. Mix the grated and chopped walnuts with the powdered sugar and flour. Add the chopped chocolate and mix well with the sour cream and eggs, then stir in the kirsch or liqueur.
5. Spread the nut mixture on the shortcrust pastry base.
6. Bake in the preheated oven at 175 degrees for about 45 minutes. Let the cake cool completely.
7. Cocoa glaze:
8. Mix the powdered sugar and cocoa powder, sieve and stir with enough hot water to create a spreadable consistency.
9. Brush the cooled cake with the glaze and sprinkle with chopped walnuts.