Chocolate Walnut Cake

Name: Chocolate Walnut Cake
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 1
Ingredients: 4 Eggs (size M); 250 g Sugar; 1 package Vanillin sugar; 100 g Flour; 50 g Cornstarch; 2 heaped Tsp baking powder; 3 (approx. 20 g) coated tablespoons of cocoa powder; 1 package Pudding powder "Vanilla Flavor"; 1/2 l Milk; 125 g soft butter; 200 g Walnut kernels; 100 g ground hazelnuts; 100 g Milk and dark chocolate; baking paper

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 1

4 Eggs (size M)
250 g Sugar
1 package Vanillin sugar
100 g Flour
50 g Cornstarch
2 heaped Tsp baking powder
3 (approx. 20 g) coated tablespoons of cocoa powder
1 package Pudding powder "Vanilla Flavor"
1/2 l Milk
125 g soft butter
200 g Walnut kernels
100 g ground hazelnuts
100 g Milk and dark chocolate
baking paper

Directions

1
Separate eggs. Beat the egg whites and 5 tablespoons of water until stiff, adding 150 g sugar and vanillin sugar. Stir in the egg yolks one after the other. Sift flour, starch, baking powder and cocoa on top. Carefully fold in. Line a springform pan (26 cm Ø) at the bottom with baking paper. Fill in the dough and smooth it down.
2
Bake in a preheated oven (electric: 175 °C/ gas: level 2) for about 30 minutes. Let cool down on a cake rack. Mix pudding powder, 3 tablespoons of sugar and 6 tablespoons of milk. Bring the remaining milk to the boil, remove from the heat and stir in the pudding powder. Bring to the boil again while stirring. Cover the pudding surface with cling film and let it cool down. Finely grind the walnuts, up to about 25 pieces for decoration. Whip the softened butter and remaining sugar until white-creamy. Add the cooled pudding by the spoonful, then stir in all the ground nuts. Remove the sponge cake from the mould and cut through horizontally twice. Spread half of the cream on the bottom base. Place the second cake layer on top and spread the rest of the cream on top. Place the third cake layer as a lid and chill for about 2 hours.
3
Whip the softened butter and remaining sugar until white-creamy. Add the cooled pudding by the spoonful, then stir in all the ground nuts. Remove the sponge cake from the mould and cut through horizontally twice. Spread half of the cream on the bottom base. Place the second cake layer on top and spread the rest of the cream on top. Place the third cake layer as a lid and chill for about 2 hours. Coarsely chop the chocolate coating and melt in a hot water bath. Cover the cake all around with the chocolate coating and refrigerate for about 30 minutes. Press a cake divider for 18 cake pieces into the semi-dry cake surface. Take it off again immediately. Decorate the cake pieces and the centre with the remaining walnuts. Refrigerate for about 1 hour. Results in approx. 18 pieces
4
Coarsely chop the chocolate coating and melt in a hot water bath. Cover the cake all around with the chocolate coating and refrigerate for about 30 minutes. Press a cake divider for 18 cake pieces into the semi-dry cake surface. Take it off again immediately. Decorate the cake pieces and the centre with the remaining walnuts. Refrigerate for about 1 hour. Results in approx. 18 pieces