Chocolate Nut Cake

Name: Chocolate Nut Cake
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Ingredients: 35g almond flour; 30g powdered sugar (or fine granulated sugar); 10g (about 1/4) egg white; 100g butter (softened at room temperature); 110g fine granulated sugar; 125g (about 2) eggs (brought to room temperature, beaten and set aside); 115g cake flour (sifted together with cocoa powder and baking powder); 25g cocoa powder (sifted together with cake flour and baking powder); 1 1/3 tsp baking powder (sifted together with cake flour and cocoa powder); 45g walnuts (unsalted) (cut into coarse pieces); 25g rum raisins (cut into coarse pieces); 40g bittersweet chocolate (for chocolate sauce, chop if in block form); 80ml milk (heated over medium heat until boiling); 50g chocolate coating - butter; 125g chocolate coating - bittersweet chocolate; 130ml chocolate coating - heavy cream; 15g chocolate coating - cocoa powder; 50g chocolate coating - fine granulated sugar; 50ml chocolate coating - water; to taste each butter and bread flour (or cake flour) for mold (coat the inside of the mold with butter, sprinkle bread flour, and refrigerate before use); to taste store-bought chocolate (according to personal preference); to taste bittersweet chocolate for decoration; to taste edible gold powder (optional)

A luxurious chocolate cake filled with nuts and raisins, elegantly finished with a chocolate coating.

1h 10m

Easy

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Ingredients

almond flour 35g

powdered sugar (or fine granulated sugar) 30g

egg white 10g (about 1/4)

butter (softened at room temperature) 100g

fine granulated sugar 110g

eggs (brought to room temperature, beaten and set aside) 125g (about 2)

cake flour (sifted together with cocoa powder and baking powder) 115g

cocoa powder (sifted together with cake flour and baking powder) 25g

baking powder (sifted together with cake flour and cocoa powder) 1 1/3 tsp

walnuts (unsalted) (cut into coarse pieces) 45g

rum raisins (cut into coarse pieces) 25g

bittersweet chocolate (for chocolate sauce, chop if in block form) 40g

milk (heated over medium heat until boiling) 80ml

chocolate coating - butter 50g

chocolate coating - bittersweet chocolate 125g

chocolate coating - heavy cream 130ml

chocolate coating - cocoa powder 15g

chocolate coating - fine granulated sugar 50g

chocolate coating - water 50ml

butter and bread flour (or cake flour) for mold (coat the inside of the mold with butter, sprinkle bread flour, and refrigerate before use) to taste each

store-bought chocolate (according to personal preference) to taste

bittersweet chocolate for decoration to taste

edible gold powder (optional) to taste

Instructions

Make the chocolate sauce

Place the chocolate in a steel bowl. Pour the milk into a small saucepan and heat over medium heat until boiling, then slowly pour it over the chocolate and mix well. Once the chocolate begins to melt, use a whisk to stir until smooth and silky, then set aside to cool.

Make the batter

In another steel bowl, combine the almond flour and powdered sugar. Add the egg white and use a whisk to mix until completely even. Slowly add the butter and stir with a wooden spoon until smooth. Then add the fine granulated sugar, slowly pour in the beaten egg mixture, switch to a whisk, and stir well after each addition. Preheat the oven to 170°C...