Walnut Chocolate Cake

Name: Walnut Chocolate Cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 1
Ingredients: 50 g Ladyfingers; 160 g Walnut kernels; 4 Eggs (size M); 180 g Sugar; 1 pinch Salt; 1 TEASPOON Cinnamon; 4 TSP Oil; 30 g Butter or margarine; 100 g Milk chocolate; 2 (200 g each) Cup of whipped cream; 25 g Coconut oil (e.g. palm oil); 12 seedless green grapes; 7-10 Tbsp Chocolate shavings; baking paper

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 1

50 g Ladyfingers
160 g Walnut kernels
4 Eggs (size M)
180 g Sugar
1 pinch Salt
1 TEASPOON Cinnamon
4 TSP Oil
30 g Butter or margarine
100 g Milk chocolate
2 (200 g each) Cup of whipped cream
25 g Coconut oil (e.g. palm oil)
12 seedless green grapes
7-10 Tbsp Chocolate shavings
baking paper

Directions

1
Coarsely crumble the lady fingers and grind them finely in a universal chopper. Finely grind walnuts, up to 16 for decorating, also in a universal chopper. Beat the eggs, sugar, salt and cinnamon with the whisk of a hand mixer on a hot water bath until the sugar is dissolved. Then remove from the bain-marie and whip to a firm cream. Heat oil and fat. Fold the ladyfingers, walnut flour, oil and fat into the egg mixture.
2
Line the bottom of a springform pan (26 cm Ø) with baking paper, fill in the sponge cake mixture and smooth it down. Bake in a preheated oven (electric: 175 °C/ gas: level 2) for 30-35 minutes. Take out, let cool down for about 10 minutes. Remove the cake ring and let it cool down completely. In the meantime, finely chop 40 g chocolate. Whip cream until stiff. Fold in chocolate. Close the edge of the mould around the cake base and spread the cream on top. Chill for about 1 hour. In the meantime, roughly chop the remaining chocolate and melt in a hot water bath. Coarsely chop the coconut oil and dissolve in the chocolate. Dip the remaining walnuts and grapes half into the chocolate, place on baking paper and allow to dry.
3
Close the edge of the mould around the cake base and spread the cream on top. Chill for about 1 hour. In the meantime, roughly chop the remaining chocolate and melt in a hot water bath. Coarsely chop the coconut oil and dissolve in the chocolate. Dip the remaining walnuts and grapes half into the chocolate, place on baking paper and allow to dry. Loosen the edge of the mould and decorate the cake with walnuts and grapes. Decorate with chocolate shavings as desired. Results in about 16 pieces
4
Waiting time approx. 1 hour