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🍽️ Chocolate Nut Cake

497 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Preheat the oven to 180 degrees Celsius with top and bottom heat.
  2. 2. Separate the eggs. Beat the egg whites with a pinch of salt until stiff.
  3. 3. Beat the egg yolks creamy with the sugar.
  4. 4. Mix flour and baking powder.
  5. 5. Sift the flour mixture over the egg yolk mixture.
  6. 6. Add the almonds and stir everything gently.
  7. 7. Fold in the beaten egg whites carefully into the batter.
  8. 8. Pour the batter into a springform pan lined with baking paper.
  9. 9. Bake the dough for 35 to 40 minutes in the oven.
  10. 10. For the cream, separate the eggs.
  11. 11. Beat the egg yolks with the sugar over a hot but not boiling water bath until foamy.
  12. 12. Roughly chop the remaining chocolate.
  13. 13. Melt the chocolate over another hot water bath.
  14. 14. Carefully stir the melted chocolate into the egg yolk mixture.
  15. 15. Mix well.
  16. 16. Let the cream cool slightly.
  17. 17. Beat the cream with the powdered sugar until stiff.
  18. 18. Beat the egg whites with a pinch of salt separately until stiff.
  19. 19. Fold the whipped cream carefully into the chocolate mixture.
  20. 20. Fold the beaten egg whites carefully into the chocolate mixture.
  21. 21. Place the cream in the refrigerator for at least 1 hour.
  22. 22. Remove the finished sponge cake from the oven.
  23. 23. Release the sponge cake from the pan.
  24. 24. Let the sponge cake cool on a wire rack.
  25. 25. Cut the sponge cake horizontally into two halves.
  26. 26. Place a cake ring around the bottom layer.
  27. 27. Spread half of the chocolate cream on the bottom layer.
  28. 28. Place the second layer on top.
  29. 29. Cover the surface and the sides with the remaining cream.
  30. 30. Dust the surface with cocoa.
  31. 31. Garnish the cake with walnut halves.
  32. 32. Cut the cake into pieces.

Nutrition per serving