Chocolate nut cake

Name: Chocolate nut cake
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 18
Ingredients: 400 g Dark chocolate coating; 75 g Macadamia nut kernels; 75 g Pecan kernels; 125 g Walnut kernels; 300 ml Oil; 250 g Sugar; 2 packages Vanillin sugar; 1 pinch Salt; 5 Eggs (size M); 150 g ripened cream; 350 g Flour; 3 TSP Baking Powder; 150 g Whipped cream; 25 g Coconut oil; 50 g white couverture; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil; 7-10 Tbsp Disposable piping bag

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Servings: 18

400 g Dark chocolate coating
75 g Macadamia nut kernels
75 g Pecan kernels
125 g Walnut kernels
300 ml Oil
250 g Sugar
2 packages Vanillin sugar
1 pinch Salt
5 Eggs (size M)
150 g ripened cream
350 g Flour
3 TSP Baking Powder
150 g Whipped cream
25 g Coconut oil
50 g white couverture
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil
7-10 Tbsp Disposable piping bag

Directions

1
Chop 250 g chocolate coating and melt over a warm water bath. Leave to cool slightly. Coarsely chop the nuts, except for a few for decoration. Mix oil, sugar, vanilla sugar and salt with the whisk of the hand mixer. Stir in the eggs one by one. Beat until the sugar is dissolved. Stir in sour cream and chocolate coating.
2
Mix flour and baking powder. Fold in together with the nuts. Grease a springform pan (26 cm Ø). Add the dough and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 60-70 minutes. Cover the cake after about 45 minutes if necessary. Let them cool down. Chop 150 g chocolate coating. Pour into a pot with cream and coconut oil. Heat over a warm water bath until the chocolate coating has melted. Stir the icing until smooth. Remove the cake from the mould and place on a cake rack. Cover the cake with the chocolate icing.
3
Let them cool down. Chop 150 g chocolate coating. Pour into a pot with cream and coconut oil. Heat over a warm water bath until the chocolate coating has melted. Stir the icing until smooth. Remove the cake from the mould and place on a cake rack. Cover the cake with the chocolate icing. Chill for 30 minutes. Chop the white couverture, melt carefully over a warm water bath. Pour into a disposable piping bag and cut off a small tip. Sprinkle the cake with the white chocolate coating on the edge. Spread the nuts set aside on the edge. Let dry
4
Chill for 30 minutes. Chop the white couverture, melt carefully over a warm water bath. Pour into a disposable piping bag and cut off a small tip. Sprinkle the cake with the white chocolate coating on the edge. Spread the nuts set aside on the edge. Let dry
5
3 hours waiting time