Chocolate walnut cake

  • 4 eggs (size M)
  • 250 g Sugar
  • 1 packet vanillin- Sugar
  • 100 g flour
  • 50 g Starch
  • 2 heaped teaspoons of baking powder
  • 3 ( approx. 20 g) coated tablespoons cocoa powder
  • 1 packet Custard powder 'Vanilla flavor'
  • 1/2 l Milk
  • 125 g soft butter
  • 200 g Walnuts
  • 100 g ground hazelnuts
  • 100 g Whole milk and Dark chocolate couverture
  • baking paper
105 minutes
Separate eggs. Beat egg whites and 5 tablespoons of water until stiff, adding 150 g of sugar and vanillin sugarlet trickle in. Stir in egg yolks one at a time. Sieve the flour, starch, baking powder and cocoa on top. Fold in carefully. Line a springform pan (26 cm Ø) with baking paper on the bottom. Pour in the dough and smooth it out. Bake in a preheated oven (electric stove: 175 ° C / gas: level 2) for about 30 minutes. Let cool on a wire rack. Mix the pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk. Bring the remaining milk to the boil, remove from the stove and stir in the mixed pudding powder. Bring to the boil again while stirring. Cover the surface of the pudding with cling film and allow to cool. Finely grind the walnuts, except for approx. 25 pieces to decorate. Beat the soft butter and the remaining sugar until white. Mix in the cooled pudding by tablespoon, then all the ground nuts. Take the sponge cake out of the mold and cut twice horizontally. Spread half of the cream on the lower base. Put the second base on top and spread the rest of the cream on top. Place the third base on top as a lid and chill for about 2 hours. Roughly chop the couverture and let it melt in a hot water bath. Cover the cake all around and chill for about 30 minutes. Press a cake divider for 18 pieces of cake into the semi-dry cake surface. Take it down again immediately. Decorate the cake pieces and the center with the remaining walnuts. Approx. Chill for 1 hour. Makes approx. 18 pieces
Waiting time approx. 4 hours. Photo: Först,
1 portion approx:
  • 320 kcal
  • 1340 kJ
  • 6 g protein
  • 20 g fat
  • 32 g carbohydrates


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