Chocolate and nut cake
easy
105 mins
105 mins
Ingredients
- 7-10 Tbsp Fat and breadcrumbs
- 100 g Walnut kernels
- 200 g Dark chocolate
- 250 g Icing sugar
- 100 g Cornstarch
- 150 g Flour
- 1 package Baking Powder
- 2 TABLESPOONS instant cappuccino
- 1/4 l Sunflower oil
- 1/8 l Irish whiskey cream liqueur (e.g. Baileys)
- 5 Eggs (size M)
- 150 g Dark chocolate coating
- 7-10 Tbsp Icing sugar and cocoa
Directions
- 1
Grease a ring cake tin (22 cm Ø; approx. 2.5 litres capacity) and sprinkle with breadcrumbs. Grind the nuts. Chop chocolate. Mix icing sugar, starch, flour and baking powder, sieve into a bowl. Mix in the nuts. Dissolve cappuccino in 100 ml hot water.
- 2
Stir oil, cappuccino and liqueur into the flour mixture. Stir in the eggs one by one. Fold in chocolate. Spread into the mould. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Take out and let rest for about 10 minutes. Then turn out and let cool down. Chop the chocolate coating and melt in a hot water bath. Spread half thinly on a marble plate or large plate, allow to set. Melt the rest of the couverture again and spread it on the cake. Use a spatula to remove the solidified couverture and spread it immediately on the cake.
- 3
Take out and let rest for about 10 minutes. Then turn out and let cool down. Chop the chocolate coating and melt in a hot water bath. Spread half thinly on a marble plate or large plate, allow to set. Melt the rest of the couverture again and spread it on the cake. Use a spatula to remove the solidified couverture and spread it immediately on the cake. Leave to dry. Dust with icing sugar and cocoa
Nutrition Facts
480 kcal
42 g
30 g
6 g