Chocolate cake with nuts. Chocolate cakes with nuts: recipes with photos and videos

The chocolate flavored cake is a favorite of children and adults. If you want to impress your guests and please them, then there is nothing better than a chocolate cake combined with the taste of nuts.

Chocolate cake with almonds and walnuts

The taste characteristics of two types of nuts and chocolate fill the baked goods with an original and rich taste.

Step-by-step cooking algorithm:

This cake can be eaten not only cold, but also hot.

Cake with nut cream and prunes

A delicious and healthy chocolate cake with prunes and walnuts, which will become the main dish of the holiday.

Ingredients for the dough:

• flour – 300 g;
• walnuts – 150 g;
• honey – 150 g;
• sugar – 150 g;
• a pair of eggs;
• lemon juice – 1 tbsp. l.;
• baking powder – 0.5 tsp.

Cream ingredients:

• prunes – 500 g;
• walnuts – 150 g;
• sugar – 150 g;
• sour cream – 250 g;
• butter – 200 g.

You will also need chocolate chips for sprinkling; you can make them using a grater.

Cooking time is about 1.5 hours. Calorie content – ​​approximately 353.8 kcal.

First you need to prepare a mixture of ground eggs with sugar, to which baking powder, wheat flour, and finely chopped walnuts are added. You should also add honey to the dough. It should be liquid, so it needs to be kept in a water bath.

The collected ingredients should be mixed into one mass. The consistency should resemble sour cream. Each of the cakes is made from one third of the dough. The oven is heated to 170–180 degrees.

While the cakes are baking, you can pay attention to the cream. Prunes need to be softened a little by pouring hot water for 40 minutes. The water is drained and the prunes are minced through a meat grinder. Chopped nuts and prunes are added to the foam of thoroughly whipped sour cream and sugar.

The creation of the cream is completed by adding butter. The cream is applied to the cakes, trying to saturate them properly. The cake is almost ready, you just need to decorate it by covering it with chocolate chips and pieces of prunes.

No Bake Chocolate Hazelnut Cake Recipe

If you don’t have time to bake, you can get creative by making the cake without using an oven.

Base ingredients:

• chopped walnuts – 1 cup;
• sugar – 100 g;
• dark chocolate – 50 g;
• liqueur – 2 tbsp. l.
• salt - a pinch.

Cream components:

• butter – 200 g;
• chocolate – 85g (bar);
• eggs – 4 pcs.;
• liqueur – 1 tsp;
• coffee granules – 2 tsp.
• vanilla, cinnamon, salt - to taste.

Cooking time is about 40 minutes. Calorie content – ​​about 500 kcal.

Pre-chopped nuts and chocolate are mixed with all the other ingredients of the cake base. The mixture is poured into any cake mold and placed in the refrigerator. You can start preparing the cream. Softened butter with sugar, liqueur and coffee granules are whipped into cream.

Chocolate, melted in a water bath, is cooled and added to the butter cream, sprinkled with vanilla, and stirred. While whipping the cream, add eggs one at a time. The mass should acquire a homogeneous silky consistency. Now you can take the frozen base out of the refrigerator and cover it with cream. After cooling, you can serve. The frozen cake is easily cut into pieces.

A delicacy made from ready-made cakes

This cake is suitable for a holiday, or just for tea. Cakes can be bought in the store.

Components:

• sponge cakes – 3 pcs.;
• condensed milk (can be boiled) – 3 cans;
• chocolate – 70 g;
• butter – 280 g;
• peanuts – 2 cups;
• coffee –120 ml;
• cognac to taste.

Production time is approximately 1 hour. Calorie content – ​​approximately 353 kcal.

To begin with, you can prepare the impregnation. The coffee needs to be brewed; you can dissolve regular instant coffee. Sugar is added to it, it is also recommended to add a little cognac. The finished impregnation must be cooled. Beat condensed milk with butter, add melted and cooled chocolate. Now you can cook the peanuts. The nuts need to be roasted, peeled and crushed with a rolling pin.

Each of the cakes is soaked in sweet coffee and smeared with chocolate cream. The cakes are stacked one on top of the other. The assembled cake is coated on all sides and generously covered with nut crumbs, pressing them into the surface to fix. All that remains is to cool the cake in the refrigerator. After a couple of hours you can try.

Making a cake can be a tedious task if you don't know the tricks of making it. Making your own biscuit requires meeting several conditions. Some tips from the experts:

• The biscuit dough should not be mixed for too long, as it is necessary to preserve air bubbles, because they are what allow the dough to rise;
• To keep the crumbly dough tender, it is recommended to use only egg yolks;
• It is not recommended to mix nuts with cream, as moisture causes them to become soggy and lose their taste;
• It is not advisable to open the oven at the very beginning of the process, 20–25 minutes, this leads to the biscuits falling off;
• you need to roll out the dough to a thickness of no more than 0.4–0.8 cm, then it will bake well;
• puff pastry requires a room temperature of about 15–17 degrees, and a baking temperature of at least 220 degrees so that the oil does not leak out;
• the mold is filled with dough only 2/3 of its height, leaving room for the biscuit to rise;
• to get a stable buttercream, beat it in a bowl of cold water;
• the oil for the cream should only be fresh, because it is the main component of the cream;
• the protein cream will only be airy if you beat it in a dry container;
• adding sugar syrup to the protein mass should occur with constant stirring, little by little;
• custard becomes thicker depending on the amount of flour or starch in its composition.

Following these rules makes it possible to quickly and easily create a confectionery masterpiece in the form of a lush and delicious cake with nuts.

There are homemade cakes, the preparation of which requires special culinary skills and dexterity, and there are simple and affordable cakes that even inexperienced housewives can handle baking. They turn out no less tasty, but the process of preparing them is quite simple, the products required are affordable, and the time investment is not so great. Chocolate cake with nuts and condensed milk is just such a cake. This is a simple, but undoubtedly very tasty cake. Its delicate and airy structure is ideally combined with a bright, rich taste. Make a chocolate cake with nuts and pamper your loved ones with homemade cakes.

Taste Info Cakes and pastries

Ingredients

• Biscuit:
• 150 g granulated sugar;
• 4 large eggs;
• 100 g flour;
• 30 g cocoa;
• 6 g baking powder.
• Cream:
• 200 g butter;
• 120 g roasted peanuts (+30 g for sprinkling);
• can of condensed milk.
• Impregnation:
• 1/2 cup sugar;
• 1/2 glass of water;
• 60 ml cognac.

How to make chocolate cake with condensed milk and nuts

Break the eggs into a bowl, they should be fresh and chilled, and add granulated sugar.


Turn on the mixer and beat the sugar-egg mass for about 8-10 minutes. Bring it up to three times the magnification.


In a separate cup, mix flour with cocoa and baking powder. Sift the resulting mixture through a fine sieve twice.
Then start pouring the flour mixture into the air mass. Do this in portions, carefully turning the layers after each addition.


It is best to mix the biscuit dough with a wide spatula, then it will not lose its airiness.


Line the bottom of the springform pan (20-22 cm) with baking paper and carefully transfer the airy sponge dough.

Bake for 35-40 minutes at 170 degrees. In order not to spoil the biscuit, you should not look into the oven (while baking it). Let the finished biscuit cool in the mold. Then you carefully release it and let it rest for several hours. This, of course, is ideal, but if you don’t have time, you can use the sponge cake right away, but only when it’s completely cooled.


Unravel the resting sponge cake, using either a long knife or a special thread, into three layers. Collect all the crumbs that form during cutting for sprinkling.


Now the cream. Beat the soft butter with a mixer until fluffy, and then add the dumplings in portions, continuing to work the mixture with the mixer. You get a delicate cream.


Place about a quarter of the cream in a separate cup. Grind all the roasted peanuts with a grinder to medium grains, set aside a little for sprinkling, and add the rest to the cream. Mix well.


For impregnation, bring water with granulated sugar to a boil, cool and add alcohol. Moisten the first cake layer with cognac syrup.


Then spread exactly half of the nut cream, level it and cover with the second chocolate layer.

Teaser network

The second cake is also soaked with impregnation and greased with the second half of the nut cream. Cover with the last biscuit layer, which you just soak. Mix the reserved chopped nuts with biscuit crumbs. This would be a great topping for a cake.


Spread the reserved cream, which does not contain nuts, on the top and sides. Decorate the cake with the prepared sprinkles. You can sprinkle the entire surface, or, as in our version, only the sides.


And decorate the top more brightly, for example, chaotically pour melted chocolate, boiled condensed milk and add round chocolate candies.


Refrigerate the chocolate nut cake. In a couple of hours it will be completely saturated and acquire a bright chocolate-nut taste with a slight cognac tint.



Previously, we told you how to cook.

8-9 servings

40 minutes

418 kcal

5 /5 (1 )

History tells us that chocolate, in the form in which we are accustomed to seeing it today, appeared at the end of the 19th century. I don’t know about you, but I am very grateful to this man for such an invention. Today, of course, you won’t really surprise anyone with the variety of chocolate; you can find it with absolutely any filling and shape. Sweets manufacturers work hard to come up with something new and unusual.

Well, let's keep up with modern factories and prepare our own amazingly tasty and unusual dessert. Today I have prepared a recipe that will surprise even the most indulgent sweet tooth. And we will prepare chocolate cake with prunes and nuts.

Kitchen appliances and utensils: kitchen stove or hob, oven, mixer, small saucepan, 2 deep bowls, baking dish, baking paper, sieve, spoon, silicone brush, pastry ring.

Ingredients

Wheat flour	180 g
Sugar	230 g
Eggs	4 things.
Cocoa powder	25 g
Baking powder for the dough	5 g
Water	175 ml
Salt	pinch
Cream 35%	300 ml
Condensed milk	160 g
Prunes	200 g
Walnuts	50 g
Gelatin	7 g
Cognac	1 tbsp. l.
Chocolate	120 g
Butter	60 g
Prunes	50 g
Walnuts	50 g

Ingredient Selection

• It is very important in the process of choosing products to pay attention to the quality of the oil you use and condensed milk. Because even if one of the ingredients is of poor quality, the cream may curdle and ruin the whole cake.
• We choose soft, pitted prunes.

Preparing the biscuit

First we need to prepare a biscuit, for this:

1. In a separate bowl, mix flour, cocoa powder and baking powder.
   
   
2. Mix the ingredients thoroughly.
   
   
3. Now sift through a sieve.
   
   
4. We separate chicken eggs into whites and yolks.
   
   
5. Pour a pinch of salt into the bowl with the egg white and beat until bubbles form.
   
   
6. When we see a soft foam, first add 1 tablespoon of sugar and continue beating until a thick, stable foam is formed.
   
   
7. Bring the prepared water to a boil.
   
   
8. Lightly beat the egg yolks.
   
   
9. And then, without stopping whisking, gradually pour in hot water.
   
   
10. Without stopping stirring, add sugar little by little.
    
    
11. And beat until light and airy. The yolks should lighten and increase in volume.
    
    
12. Mix the whipped whites into the beaten yolks.
    
    
13. And very carefully, without ceasing to stir, add the mixture of flour and cocoa. It is better to do this in 2-3 doses.
    
    
14. As a result, we should get a beautiful, homogeneous dough without dry flour lumps.
    
    
15. We cover the mold with baking paper; the sides do not need to be greased with anything. Place the biscuit in an oven preheated to 180° for 30-35 minutes.
    
    
16. Place the freshly baked biscuit directly in the pan on a wire rack.
    
    
17. When it has cooled, it can be removed from the mold.
    
    
18. Ideally, the finished biscuit should stand for a few more hours on a wire rack or just on the table to cool thoroughly.
    
    
19. When the sponge cake has cooled, we can cut it into 2 or 3 layers.
    
    

Preparation of impregnation

Preparing the cream

1. Wash the prunes in running water and pour boiling water for 3-5 minutes. Drain the water.
   
   
2. Finely chop the prunes. You can also grind it with a meat grinder or blender.
   
   
3. We also chop the nuts.
   
   
4. Take the condensed milk out of the refrigerator and let it warm up a little.
   
   
5. Fill the gelatin with water and place in a water bath until completely dissolved.
   
   
6. Pour the gelatin solution into the condensed milk and stir.
   
   
7. We take the cream, it should be cold, so take out the cream as soon as you start working with it.
   
   
8. Pour the prepared gelatin mixture into the cream little by little and mix well. We operate the mixer at minimum speed.
   
   
9. Add chopped prunes, nuts and chocolate.
   
   
10. Mix everything thoroughly.
    
    

Assembling the cake

1. We assemble the cake using a pastry ring (I use the sides of a springform baking pan solely to make the cake smoother).
   
   
2. Place the first sponge cake layer. Using a brush (or you can use a spoon), soak the cake with syrup.
   
   
3. Coat the biscuit with half the cream.
   
   
4. Lay out another cake layer and soak it.
   
   
5. Spread the remaining cream onto the crust.
   
   
6. We soak the third cake from the inside.
   
   
7. Place the last layer on the cake.
   
   
8. Place the cake in the refrigerator for 2-3 hours. After cooling, the cake will become denser and will hold its shape better.
   
   

Prepare the icing and decorate the cake

The cake goes well with milk drinks, especially milkshake. Also a win-win option would be to serve the cake classically with black, green or herbal tea.

Video recipe for chocolate cake with nuts

I invite you to watch the video recipe for making chocolate cake. The video describes in detail all stages of preparation, and also shows options for decorating and serving the cake.

Basic truths

• We check the readiness of the biscuit by lightly pressing from above, in the middle, your finger should not fall through.
• Or you can use a toothpick. By piercing the biscuit in the center, you should get a dry toothpick without any lumps of dough on it.
• It is better not to open the oven door for the first 20 minutes of baking the biscuit. We're making a simpler sponge cake recipe so it shouldn't fall off, but it's best not to risk it just in case.
• Before using nuts in baking, dry them in a frying pan or in the oven for just a couple of minutes. The nuts will be better cleaned, and the bitterness will disappear from the walnuts.

As you can see, there are a lot of options; every housewife can find a recipe that will become her favorite. And I wish you bon appetit and constant inspiration in preparing your favorite dishes! Share your successes, secrets, and perhaps questions or additions to my recipe in the comments.

Not a single wedding, anniversary, New Year and other holidays can do without a delicious and beautiful cake. There are a great many recipes for this gastronomic miracle. Baking chocolate cakes at home is considered to be a very labor-intensive and complex process. But there is nothing complicated in the recipes offered below. Even those who want to prepare such a delicious dessert for the first time can cope with them.

But, in order to cook it, it is not at all necessary to have an oven. There are many recipes for such chocolate desserts that are prepared without the use of traditional baking. Let's share one of them. You don't need any culinary skills to make this cake. It is very simple and quick to prepare.

1. Melt butter (150 g). Grind cookies (300 g) using a hammer. You should end up with very small pieces. There is no need to use a blender for this purpose.
2. Take a deep bowl and mix the butter and cookie pieces in it. Add cocoa (3-4 tablespoons) and bring until the mass becomes the same color. Place it in the mold and press firmly. We send it to the refrigerator
3. Beat cream cheese (250 g) with powder. Melt chocolate (200 g) in a water bath. Let it cool a little and pour it into the cream cheese. And beat again.
4. Separately, beat the cream (100 g) until fluffy. Gently add them to the liquid chocolate.
5. Pour the resulting mixture into the pre-prepared cake layer and place it in the refrigerator for 5 hours. Before serving, decorate the dessert with cocoa, fruits or nuts

The secret to making this cake is adding the right amount of whipped cream. This must be done very carefully and move the spatula from top to bottom.

Chocolate pancake cake recipe with photo

This requires traditional ingredients that are in the arsenal of every housewife.

1. Mix flour (1.2 cups), soda (1 teaspoon), cocoa (4 tablespoons), sugar and salt. Add vanilla (2 teaspoons), vegetable oil (4 tablespoons) and milk (1.5 tablespoons). Mix until it forms a pancake dough
2. Heat a frying pan, grease it and pour a quarter cup of our batter into the center. When it starts to bubble, turn the pancake over and finish frying it
3. Bake 7-10 pancakes and leave them to cool. Let's move on to the cream
4. Whip cream (1 glass) with sugar (4 tablespoons). Spread the cream on the top of the pancake and place the next one on top. So we collect the cake
5. Decorate the top pancake with pieces of fruit, remaining cream and pour melted chocolate (90 g)

The secret of this dessert is in fluffier pancakes than the ones we usually use. They should be more like American cupcakes.

Chocolate Walnut Cake Recipes

They're probably right. Especially for baking. Chocolate and nut cake will be appropriate when visiting friends or during a big celebration.

1. Grind walnuts (300 g) into fine crumbs. Separate the whites (4 eggs) from the yolks and cool
2. Melt dark chocolate (300 g) in a water bath. Beat butter (250 g) with powdered sugar (200 g). It is advisable to soften it first. Add yolks (preferably one at a time), nuts, salt (a pinch) and melted chocolate into the mixture.
3. Remove the whites from the refrigerator. Beat them into a strong foam and add to the nut mixture.
4. Grease the springform pan and place the dough in it
5. Bake for about 30 minutes in a preheated oven. Cool and decorate with whipped cream

Do not grind nuts in a blender. This kitchen appliance grinds them more than necessary. Take a hammer, cover the nuts with a towel and hit them several times. Their nuts should make a suitable crumb for us.

Chocolate Honey cake - the most delicious recipe

The “Honey cake” cake is loved by many

The natural honey used in this recipe gives this dessert a great taste and aroma. And chocolate will enhance the effect. Housewives love this cake for its ease of making. This tasty delicacy is the perfect solution for a novice pastry chef.

1. Heat the milk (2 tbsp.). Then add sugar (1 tbsp), flour (2 tbsp), eggs (2 pcs.) and vanilla sugar (1 sachet). Stir with a whisk, but do not let it boil
2. Remove the pan from the stove and add cocoa (2 tablespoons). Stir until smooth. Let the cream cool
3. Knead the dough in a water bath. Using a whisk, mix sugar (1/2 tbsp.), honey (3 tbsp. spoons), butter (60 g) and eggs (3 pcs.). Cook for 5 minutes, stirring all the time
4. Remove the pan from the stove and add cocoa (3 tablespoons). Then add flour (2.5 cups) in portions and mix. Until the mass becomes viscous. Place the dough on the table and knead with your hands
5. Divide the resulting dough into nine parts. Preheat the oven to 180 degrees and line a baking tray with baking paper. Sprinkle with flour
6. Roll out thin cakes of dough measuring 20 cm. Place them on a baking sheet and bake for 3-5 minutes.
7. Finely chop the nuts (200 g). Add butter to the cream and mix. Generously coat the cooled cakes with cream and sprinkle with nuts. We assemble a cake from eight layers. There is no need to brush the top cake. You can use icing to decorate it.
8. In a saucepan, mix milk (2 tablespoons), cocoa (2 tablespoons), sugar (3 tablespoons), butter (30 g) and sour cream (1 tablespoon). Cook over low heat until thickened
9. Pour the hot glaze onto the top layer of the cake and smooth it out. Putting the cake in the refrigerator
10. Apply hot glaze to the top of the cake (it’s more convenient to apply the glaze to the middle, and then spread it to the edges), put the cake in the refrigerator for 5 minutes so that the glaze hardens
11. Grind the remaining cake. Coat the sides of the “Medovik” with cream and sprinkle with crumbs. Let the cake soak for 3-4 hours. Then we serve it to the table

“Medovik” is a very tasty cake, but the best taste can be achieved if it is made from young linden honey. However, any young honey will do. And old honey, which has already become candied, can ruin this dessert.

Irish chocolate cake with Guinness beer

There are a lot of recipes that use Guinness beer.

It must be said that the representatives of the famous brand of this foamy drink themselves had a hand in this, constantly publishing the best of them on product packaging. But, cake and beer? Let's see what happens.

1. Cut the chocolate (170 g) into medium-sized pieces. Place the cream (1.5 cups) in a small saucepan and bring to a boil. Add chocolate pieces to the cream and mix the mixture until smooth. Now you need to cover the saucepan with film and put it in the refrigerator. The cream should remain there for at least 3 hours.
2. Take dried currants (2/3 cup) and pour it with dark Guinness beer (2/3 cup). After 15 minutes, the beer should be poured into a separate container, and the currants should be left
3. Add cocoa powder (1/3 cup) to the beer that previously contained currants and bring the liquid to a boil. Then remove the container from the stove and dissolve chocolate (60 g) in it. The resulting mass should be homogeneous. Then it needs to be cooled and mixed with kefir (¾ cup)
4. Butter (120 g) should be ground with sugar (1.5 cups) and mixed with eggs (4 pcs.). It is advisable to add not all the eggs at once, but one at a time and mix the mixture
   5. Flour (2 cups), soda (½ teaspoon), salt (¼ teaspoon), baking powder (1.5 teaspoons) and vanillin (1.5 teaspoons) are mixed in a separate bowl. Add the mixture of eggs and butter to the flour carefully, stirring constantly. Then it should be the turn of the chocolate-kefir mixture. When the mass is mixed to a homogeneous consistency, you need to add currants and mix everything again. The dough should be thick and beautiful
5. Turn on the oven and preheat it to 180 degrees. The dough needs to be divided into two parts and two cakes should be baked. You can tell when the cakes are ready using a wooden stick. This usually happens within 30-35 minutes
6. While the cakes were baking, you need to prepare the impregnation syrup. To do this, mix Guinness beer (1/3 cup), cocoa powder (3 tablespoons), vanillin (1 teaspoon) and brown sugar (1/3 cup). You need to mix them in a saucepan that is on the stove. Do not bring to a boil. The impregnation must be used chilled.
7. After the cakes have baked and cooled, they need to be “pierced” with a wooden stick. This should be done as often as possible
8. You need to soak the cakes in syrup until they become moist.
9. Between the cakes you can use not only cream, but also jelly. If you want, you can chop the walnuts and sprinkle them on the cakes, previously coated with cream. Or you can sprinkle only the sides of the cake with nuts, and arrange currants beautifully on top. It all depends on your imagination

There are many recipes in which beer is one of the ingredients. If you decide to make a cake using the most popular foamy drink on Earth, then be sure to buy dark, high-quality beer. It will give baked goods a rich taste. And the alcohol will evaporate during the cooking process.

Chocolate Caramel Cake Recipe

Imagine these ingredients in one cake? In this recipe, chocolate is used to make biscuits. And the caramel cream soaks them up perfectly, filling this dessert with a wonderful, unique taste.

1. In a small container, mix cocoa (55 g) and vanilla essence (1 teaspoon). Add boiling water and bring to a thick paste. Leave to cool
2. Preheat the oven to 170 degrees. Grease the bottom of a springform baking dish and line with baking paper
3. Beat white (100 g) and black (100 g) sugar with butter (130 g) using a mixer. You need to beat for a long time. About 5 minutes. You should get a creamy mass. Combine it with cocoa paste. Add eggs one at a time (3 pcs.) and continue beating
4. Mix flour (210 g), baking powder (2 teaspoons) and salt (a pinch) in a separate cup. Add the resulting flour to the sugar-cream mixture. Pour in milk (135 ml) and stir
5. Place the dough into the prepared pans and bake for about an hour. Remove from the oven. Let cool, cut off the uneven top and cut into cakes
6. In a thick-bottomed frying pan, heat sugar (150 g) and cook caramel from it. Separately heat the cream (180 g), butter (30 g) and salt (1/2 teaspoon). Mix. Pour this mixture into the caramel and bring until smooth. If the caramel does not dissolve in the cream, you need to put the pan back on the fire and stir. Remove from heat and pass through a sieve
7. Place chocolate (200 g) in a deep cup and pour the resulting caramel (200 g) into it. Mix the ingredients with a whisk and leave for 1 minute. Let the chocolate ganache cool
8. Beat egg whites (3 pcs.) with sugar (120 g). Mix with a whisk and place in a water bath. Bring the mass temperature to 60 degrees
9. Remove from the water bath and beat until stiff peaks form. Add pieces of butter (250 g) and beat until thick. Pour caramel (80 g) into the resulting cream and mix with a spatula
10. Apply an even layer of cream to the cake, then evenly distribute the caramel sauce and cover with the second sponge cake. We repeat the sequence until the last cake. Apply chocolate ganache to it and the sides and place the cake in the refrigerator for 15 minutes.
11. Remove the cake from the refrigerator, apply another layer of ganache and sprinkle with coarse sea salt (1/2 teaspoon) for decoration.

The salt in this recipe really enhances the caramel flavor. It gives even sweet dishes an elusive, complete taste and puts an end to this culinary product.

Shortbread chocolate cake, recipe

But this one is only at first glance. After all, even from a simple dessert you can make a delicious and beautiful cake that you won’t be ashamed to show to your guests. And if the shortbread cake is also chocolate, then success is guaranteed.

1. Using a fine grater, grind the butter (250 g). Add cocoa (60 g), salt, sugar (1/2 cup) and vanillin to it. Stir until smooth
2. Add baking powder (1 package) to flour (2 cups) and mix. Then add oil to this mixture and grind thoroughly. Divide the resulting dough into 6 parts and place in the refrigerator for 1 hour.
3. Roll out pieces of dough into thin cakes. Place them on a baking sheet lined with baking paper. And put it in the oven for 10 minutes
4. The finished cakes must be removed very carefully. They turn out to be quite fragile
5. Beat sour cream (400 ml) with sugar (1/2 cup). Apply cream to cooled cakes. Spread the remaining cream on the sides
6. Mix sour cream (50 ml), cocoa (10 g), sugar (40 g) and a little vanillin and heat in a water bath. Cool and pour over the cake

Flour should be mixed with butter until it has the consistency of bread crumbs. During this mixing, the fat from the butter envelops the flour particles; during baking, such “crumbs” become soft and crumbly.

Truffle chocolate cake

Truffle cake is a favorite treat for many people with a sweet tooth.

Those who are crazy about chocolate desserts and cakes will be pleasantly surprised by the divine taste of truffle cake. To prepare it, you need a minimum set of tools. Prepare two baking dishes. The diameter of one should be 2 cm larger than the second.

1. Dissolve dark chocolate (400 g) in a water bath. Beat eggs (6 pcs.) with cane sugar (0.5 cups) until the mass becomes homogeneous and airy. Pour in the cooled chocolate
2. Continue whisking and pour in citrus liqueur (1/3 cup) or rum, then cream (250 ml) and bring until smooth. Grease a small pan with oil and wrap in foil. Pour in the chocolate mixture. Place one mold in another and fill the space between them with boiling water
3. Place the structure in the oven and bake at 170 degrees for 30 minutes. Then cover the cake with foil and bake for another 30 minutes.
4. Remove the pans from the oven, cool to room temperature and place in the refrigerator for 8 hours. Before serving, pour in cocoa and pour raspberry syrup over the sliced ​​pieces.

The secret of this cake is chocolate. The more cocoa powder it contains, the better. This dessert is served chilled. It turns out very sweet and very tasty.

Chocolate soufflé cake recipe

In addition to their taste, such desserts usually have a beautiful and bright appearance. With the help of a soufflé cake you can decorate any table.

1. Separate the whites from the yolks. Beat egg whites (2 pcs.) with sugar (75 g) until soft peaks form. Beat the yolks (2 pcs.) with sugar (75 g) until they turn white. Combine both masses, add flour (2 tablespoons) and baking powder (1/2 teaspoon)
2. Add cocoa (6 tablespoons) and continue kneading. Prepare a baking dish, pour the mixture into it and place it in a preheated oven for half an hour.
3. Soak gelatin (12 g) in cream. Heat the mixture slightly on the stove until the gelatin is completely dissolved.
4. Add to pure cream (500 ml), mascarpone (500 g) and powdered sugar (1/2 cup). Stir and pour in the dissolved gelatin. Bring until smooth and divide the resulting mass into three parts.
5. Place the first part on the cooled biscuit and leave it in the refrigerator for 45 minutes. Heat bitter (1.5 bars) and white chocolate (1.5 bars) separately in a water bath. Add a little butter (50 g) for the desired consistency
6. Add the chocolate masses to the remaining parts of the mascarpone cream. Spread the white chocolate mixture onto the frozen white layer. Place in the refrigerator
7. Remove the cake from the refrigerator and apply the chocolate mixture onto the frozen previous layer. Leave in the refrigerator overnight
8. In the morning, remove the dessert from the mold and decorate it the way you like

The whites for the soufflé cake need to be whipped with a mixer. If the whites stop flowing from the mixer beaters, then you can move on to the next step.

How to make a real raw food cake, recipe?

Maybe if it's a raw food cake. The ingredients of this cake are not heat treated, which means they contain a large amount of vitamins and other useful compounds. This cake recipe will appeal not only to adherents of a raw food diet, but also to all lovers of delicious food.

1. Soak pitted dates (2 cups) in warm water. Grind the nuts (2 cups) and mix them with cocoa (1 cup). Add coconut oil (can be replaced with any vegetable oil) (0.6 cups), coconut flakes (2 cups) and sesame seeds (2 tablespoons). Mix in a blender
2. Add the soaked dates, mix until smooth and form a ball from the resulting mass.
3. Sprinkle a large plate with coconut flakes. Place a ball of dates, nuts and coconut oil in the center of the plate. Use your hands to form a crust 2 cm high.
4. Sprinkle it with cocoa, decorate with berries (the more the better), fruits (400 g) and mint (1 bunch). Leave in the refrigerator for two hours

The basis of almost all raw food cakes is a nut-fruit mixture. Experiment and remember that such cakes are not only very tasty and healthy, but also very easy to prepare.

Kate. I really love making cakes and chocolate ones in particular. I used to struggle for a long time before cutting the baked base into cakes using a knife. But, somewhere I saw how this is done using ordinary fishing line. Now, if you need to divide the hot base into cakes of large diameter, I always use a fishing line.

Irina. And I’ll tell you how to make a delicious and aromatic glaze. In order for it to turn out without lumps, you must first mix sugar with cocoa and only then add water. If the base of the glaze is chocolate, then when melting it you need to add a few spoons of sour cream or milk. This will make the glaze more elastic and harden on the cake faster.

Video. Easy Chocolate Sponge Cake - Grandma Emma's Recipe

Making chocolate cakes with nuts is another way to surprise guests and please loved ones. The chocolate and nut combination will give the baked goods a unique taste. To prepare such confectionery products, you can use nut “petals”, as well as ground or crushed nuts of any variety. But the best option is walnuts; they are the ones most often used for chocolate baking.

Recipes for chocolate sponge cakes with nuts

Chocolate cake with nuts, cherry liqueur and orange jam, Aphrodite marzipan

Required. 200 g sugar, 6 yolks, a bag of vanilla sugar, a pinch of salt, 7 egg whites, 150 g biscuit crumbs, 100 g, 100 g ground hazelnuts.

For filling: 30 g cherry liqueur, 200 g orange jam, 200 g marzipan, 100 g caster sugar, 1 egg, 50 g grated chocolate, 160 g caster sugar, 50 g coconut oil.

Cooking method. Grind the yolks, sugar, vanilla sugar and salt into a foam. Beat the whites and sugar into a stiff foam and combine with the mashed yolks. Add biscuit crumbs mixed with hazelnuts and grated chocolate to the protein-yolk mixture. Pour the finished dough into the mold and bake at 180 degrees. Cut the cooled cake into layers and soak each layer with liqueur. Spread the lower and middle layers with jam and add marzipan filling. Mix chocolate with egg and powdered sugar and pour in coconut oil. Mix everything thoroughly until creamy. Brush the top and edges of the chocolate sponge cake with nuts with the resulting filling.

Chocolate cake with nuts “Empress”

Required. 200 g butter, 150 g sugar, 100 g chocolate, 7 yolks, 100 g almonds and biscuit crumbs, 5 whites.

For decoration: 30 g almond straws, 100 g chocolate fondant.

Cooking method. Grind butter and sugar into foam. Melt the chocolate in a water bath and add to the butter foam, stirring in the yolks. Beat the mixture thoroughly. Then add almonds and crumbs. Beat the whites until foamy and carefully fold into the dough. Bake for 50 minutes. Stick an almond stick into the cooled cake. Melt the chocolate and pour it over the cake.

Chocolate cake with nuts, marzipan and whipped cream “Heaven and Earth”

Required. 200 g butter, 100 g sugar, 4 yolks, 100 g chocolate, 100 g ground almonds, 4 egg whites, 100 g flour.

For filling: 50 g marzipan, 50 g powdered sugar, 5 egg whites, 50 g chocolate fondant, 16 almond kernels.

Cooking method. Mix butter, sugar, yolks, almonds, adding melted chocolate. Knead flour into this mixture. Place the finished dough in the pan and bake for 50 minutes.

For filling: Mix marzipan with powdered sugar and roll into a flat cake. Pour melted chocolate fondant over the cake, cover with a marzipan cake and pour fondant over it again. Cover the chocolate cake prepared according to this recipe with nuts, whipped cream and powdered sugar.

Chocolate cake with nuts and sour cream “Zhivoglot”

Ingredients:

For the test:

• 2 eggs
• 1 cup of sugar
• 200 g margarine
• 1/2 cup nuts
• 2 teaspoons cocoa
• 1 teaspoon soda
• 1/5 cup flour

For cream:

• 200 g sour cream
• 1/2 cup sugar

Grind eggs with sugar, add soft margarine and nuts. Boil milk, dissolve cocoa, soda. Pour the mixture into the dough, add flour.

Knead the dough, bake 2 cakes. Coat the cooled cakes with cream and sprinkle with nuts on top.

To prepare the cream for chocolate cake with nuts, you need to beat sour cream with sugar.

Cake with chocolate and nut filling “Berlinsky”

Ingredients:

For the test:

• 1 egg
• 300 g flour
• 200 g butter
• 100 g sugar
• lemon zest

For filling:

• 150 g almonds or other nuts
• 30 g cocoa
• 160 g sugar
• a pinch of crushed cinnamon
• 2–3 eggs

Cooking method:

Grind the egg with sugar, butter, grated lemon zest, mix with flour. Roll out 2/3 of the dough into a square, prick in several places and bake until half cooked.

To prepare the filling, grind almonds or other nuts, mix with cocoa, sugar, a pinch of crushed cinnamon, and eggs, the mass should be thick. Spread jam (apricot, raspberry or strawberry) onto the semi-finished dough, and put the prepared mixture on top. Use the remaining raw dough to form a lattice on the cake and bake.

As you can see in the photo, according to this recipe, chocolate cake with nuts needs to be sprinkled with powdered sugar, and the empty spaces between the bars should be filled with jam:

Chocolate cake with nuts and butter cream “Pun”

Ingredients:

• For the test: 300 g sugar, 250 g chopped hazelnut kernels, 150 g grated chocolate, 150 g flour, 10 eggs, 2 tsp. butter, salt on the tip of a knife.
• For cream: 500 ml cream, 100 g powdered sugar.
• For the chocolate fudge: 100 g sugar, 2 tbsp. l. cocoa powder
• For decoration: 100 g powdered sugar, 100 g marzipan.

Cooking method:

To prepare the dough, break the eggs, separate the yolks from the whites.

Beat the whites with a mixer. Grind the yolks with sugar and salt, add flour, nuts, chocolate and whites, mix.

Place the dough in a greased pan and bake in an oven preheated to 200°C for 25–30 minutes.

Cool the finished biscuit, cut into 3 layers.

To prepare the cream, beat the cream with powdered sugar using a mixer. Grease the cakes with cream and combine.

To prepare fudge, mix sugar with cocoa, add 100 ml of water and cook until thick.

Beat the fudge using a wooden spatula, then heat to 45–50 °C.

Pour the fondant onto the top cake layer. Sprinkle the chocolate-nut cake with a mixture of marzipan and powdered sugar.

Nut cake with chocolate buttercream “Parisian secrets”

Ingredients:

• For the test: 400 g chopped hazelnuts, 300 g sugar, 100 g butter.
• For cream: 200 g grated chocolate, 200 g butter.
• For the glaze: 200 g sugar, 3 egg whites.

Cooking method:

Fry the nuts until golden brown. Heat the sugar over low heat, stirring, until golden brown, then cool, add softened butter and nuts, stir, heat over low heat to 50–60 °C. Roll out 5-6 cakes from the warm dough.

To prepare the cream, mix chocolate with softened butter. Beat the cream with a mixer.

To prepare the glaze, mix the whites with sugar and beat with a mixer.

Grease the cakes with cream and combine. Pour glaze over the cake.

Chocolate and nut cake “Iliad”

Ingredients:

100 g flour, 7 eggs, 150 g powdered sugar, 20 g cocoa.

For filling: 250 g boiled potatoes, 150 g sugar, 100 g nuts, 10 g vanilla sugar, 50 g butter, a little liqueur, 3 egg whites, 40 g powdered sugar.

Cooking method:

Beat the yolks with sugar until foamy, quickly mixing in the whites, flour, cocoa: mix the mass lightly. Bake the finished dough in the oven. Cut into layers, spread with filling and combine. Spread the top and sides of the cake with filling, decorate with fruit and protein foam.

For the filling, boil thick sugar syrup and add chopped nuts to it.

Then add crushed potatoes, vanilla sugar, butter, liqueur. Mix the mass. Beat the egg whites and sugar into a thick white foam.

Making chocolate nut cakes

Chocolate cake with nuts “Black Prince”

Required: for the dough: 5 egg whites, 2 cups powdered sugar, 3 tbsp. l. cocoa, 1.5 tbsp. l. starch, 1 tbsp. l. balsam, 3/4 cup ground white crackers, 1.5 cups chopped walnuts; for cream: 5 yolks, 1.5 cups sugar, 3 tbsp. l. cocoa, 1/3 cup milk, 300 g butter.

Cooking method. Beat the whites into a thick foam with powdered sugar, add cocoa, starch, balm and carefully mix everything with breadcrumbs and nuts. Grease the mold with vegetable oil, place oiled paper on top or sprinkle with flour. Bake three cakes from the protein mass in a low-heat oven.

Method for preparing cream. Beat the yolks with sugar, add cocoa, milk, mix everything well. Place over low heat and, stirring continuously, bring to a boil. Using a wooden spatula, rub in the butter and combine it with the cooled custard. Transfer the cakes to them, grease the sides of the cake well and sprinkle everything with grated chocolate mixed with walnuts. The chocolate-nut cake prepared according to this recipe can be decorated with pomegranate seeds, halves of nut kernels, and chocolate pieces.

Chocolate cake with nuts and cognac “New Year's stump”

Compound: eggs – 14 pcs., sugar – 950 g, flour – 600 g, butter – 500 g, milk – 500 g, chocolate or cocoa – 100 g, chopped almonds – 250 g, cognac – 50 g.

Cooking method:

Beat 8 eggs with 200 g granulated sugar over low heat until thick. Add 200 g of flour and stir lightly. Apply the resulting dough in an even layer onto an oblong baking tray greased and sprinkled with flour and, if possible, 30x40 cm in size. Bake in a medium-heated oven for about half an hour. Then cool, cut horizontally into 3 equal parts 40 cm long, 10 cm wide. These layers are intended for making the stump itself.

Making custard. Prepare custard from 4 eggs, 60 g flour, 150 g sugar, milk, chocolate or cocoa and cool it.

Preparing buttercream. From 300 g butter, 200 g sugar, prepare well-whipped butter cream and mix it with the cooled custard.

Preparation of sand base. From peeled almonds, passed through a meat grinder, 2 eggs, 350 g of flour, 200 g of butter and 200 g of sugar, prepare shortbread dough, roll it into a layer 5 mm thick and 40 cm long. This layer is intended for the stump pedestal, which is why it must have at least 12–14 cm wide. Place it on a baking sheet and bake in a medium-heat oven.

Preparation of impregnation syrup. Boil the remaining 200 g of sugar with 300 g of water, add cognac and cool.

Sprinkle the finished layers intended for the stump with syrup, grease them with a thick layer of cream and lay one on top of the other. Trim the edges of the top layer with a knife to obtain a more rounded shape.

On both sides of the stump designed in this way, cut a triangular piece with a knife to get the appearance of a stump chopped with an ax. Place the pieces cut into a triangle in 3-4 places on top or on the sides of the decorated biscuit, like chopped off knots. Then grease the stump on top and on all sides with chocolate cream and smooth it with a serrated knife or pastry comb to get a semblance of rough stump bark. Apply white buttercream to the edges of the stump and knots to give them the appearance of the core of a stump chopped with an ax. Place the baked shortcrust pastry pedestal on a plate and sprinkle with green colored granulated sugar. Place the prepared cake on the pedestal and decorate with green butter cream, released using a thin tube from a pastry bag or cornet. The decoration can be supplemented with small mushrooms made from meringue. Cool the cake well. If desired, you don’t have to make a pedestal of shortcrust pastry; in this case, place the cake immediately on a dish of suitable size and shape.

Chocolate-nut cake “Grilyazh”

Ingredients for grilling: sugar – 250 g, peeled roasted almonds – 250 g, lemon juice; for cream: egg yolks – 4 pcs., sugar – 4 tbsp. spoons, strong black coffee, butter – 200 g;

For the test: eggs – 8 pcs., sugar – 8 tbsp. spoons, fried hazelnut kernels – 250 g, chocolate – 100 g.

Preparing grilled meats. Heat sugar without water in a bowl until it turns brown, add peeled, fried, finely chopped almonds and a little lemon juice to it. After holding this mixture on the fire for several minutes, pour it onto a marble slab greased with vegetable oil and use a knife blade moistened with hot water to smooth it out well.

Preparing the cream. Steam egg yolks, sugar and black coffee until a thick mass is obtained, add to it 150 g of ground roasted beans, creamed butter and mix everything well.

Preparing the dough. Grind the egg yolks and sugar well, add ground roasted hazelnut kernels, grated chocolate and stiff foam from the whites. Grease a large cake pan, sprinkle with flour, carefully transfer the dough into it and bake in the oven over medium heat until done.

Cool the cake, cut into two or three horizontal layers, layer and cover the surface and sides of the cake with cream. Cut the remaining grilled meat into small squares and decorate the cake with them.

Chocolate and nut cake “Southern Evening”

Composition for the protein base of the cake: walnut kernels – 100 pcs., egg whites – 10 pcs., sugar – 0.2 cups, ground breadcrumbs – 2 tbsp. spoons; for cream: milk - 2 cups, egg yolks - 10 pcs., sugar - 1.5 cups, flour - 2 tbsp. spoons, zest of one lemon or vanilla sugar, cocoa powder - 3 tbsp. spoons, butter – 300 g.

Grind the peeled nut kernels in a meat grinder. Beat the whites with sugar until it is completely dissolved and a fluffy, homogeneous mass is formed. Add ground crackers and nuts to the protein mixture. Prepare sheets of tracing paper and cut into them round or oval protein cakes of equal size and thickness. Bake in the oven on low for about 2 hours and cool.

Preparing the cream. Beat the yolks with sugar with a mixer, add a glass of cold milk, vanillin or lemon zest, flour at the end of whipping and stir until smooth. Boil the remaining milk and pour the prepared mixture into it in a thin stream, stirring continuously. Heat over low heat until boiling, then cool the resulting mass. Separately, cook cocoa syrup from 2 tablespoons of milk, 2 tablespoons of sugar and 3 tablespoons of cocoa powder. Add softened butter into the cooled cream in parts, beat with a mixer or whisk and divide the cream into two equal parts: add cooled cocoa syrup to one part, beat well.

Carefully glue the chocolate cake layers with walnuts prepared according to this recipe together. Grease the surface and sides of the cake with brown cream. Sprinkle the cake with grated chocolate and decorate with beautiful large halves of walnut kernels.

Nut cake with chocolate cream “Stefania”

Ingredients for the protein base of the cake: egg whites – 8 pcs., sugar – 150 g, chopped almonds – 200 g or other nuts, ground crackers – 1 tbsp. spoon; for cream: egg yolks – 8 pcs., sugar – 120 g, flour – 1 teaspoon, milk – 400 g, butter – 150 g, chocolate – 2 slices.

Preparation of the protein base. Mix the whites whipped into a strong foam with sugar, ground nuts, breadcrumbs and bake 3 identical cakes.

Preparing the cream. Grind the yolks with sugar until foam forms, add flour, pour in hot milk and stir with a whisk until the mixture thickens. Add whipped butter and grated chocolate to the cooled cream. Use the resulting cream to grease each cake layer, sides and top of the cake, cover everything with grated chocolate.

Chocolate nut-almond cake

Ingredients for the first cake: egg yolks – 10 pcs., powdered sugar – 250 g, cocoa powder – 1 tbsp. spoon, milk – 1 teaspoon, walnut kernels – 250 g, vanillin; for the second cake: egg whites - 10 pcs., powdered sugar - 250 g, juice from half a lemon, crushed biscuit cookies sifted through a rare sieve - 3 tbsp. spoons, ground almonds without skin - 250 g, vanillin.

Preparing the first cake. Grind the yolks with sugar until a fluffy mass is formed, add cocoa diluted with milk, ground walnut kernels and vanillin. Transfer the mixture into a greased pan and sprinkled with potato starch and smooth it out. Immediately prepare the second crust.

Preparing the second cake. Beat the whites with powdered sugar into a strong foam, add lemon juice, prepared biscuits, almonds and vanillin. Mix everything carefully and place it on top of the first cake layer, making a mound in the center, as the dough shrinks during baking.

Bake the cake in a moderately preheated oven for 50-55 minutes.

The next day, spread a thin layer of warm orange marmalade over the top and sides of the cake and, when dry, top with chocolate or coffee glaze.

Cake with chocolate and nuts “Royal”

Required. For the dough: 400 g butter, 18 eggs, 400 g sugar, 1 tablespoon grated lemon zest, 1 teaspoon chopped nutmeg, 70 g starch, 70 g wheat flour, 2 tablespoons olive oil.

For filling: 500 g chopped sweet almonds, 2 tablespoons chopped bitter almonds, 7 egg whites, 400 g caster sugar, 1 tablespoon rum, 1 teaspoon butter.

For the glaze: 100 g sugar, juice of 1 lemon, 1 tablespoon white wine.

For decoration: 100 g grated chocolate, 2 tablespoons chopped walnut kernels.

Cooking method. To prepare the dough, carefully break the eggs and separate the yolks from the whites. Grind the yolks with sugar. Beat the egg whites using a mixer. Mix softened butter with mashed yolks and beat with a mixer, add lemon zest, whites, nutmeg, stir, add a mixture of flour and starch and beat again with a mixer.

Place the dough in a pan greased with olive oil, place in a moderately preheated oven for 25 minutes, then cool, cut horizontally into two layers.

To prepare the filling, mix almonds with powdered sugar and egg whites, place in a water bath and, stirring, bring to a boil.

Place in a greased pan and place in an oven preheated to 120°C for 10 minutes. Cool the filling, add rum, place on the crust, and place another crust on top.

To prepare the glaze, mix sugar with lemon juice, grind, pour in wine, stir and pour onto the top cake layer.

Decorate the finished cake with grated chocolate and nuts.

Look at the photos of chocolate and nut cakes for the recipes suggested above:

Recipes for chocolate cakes with prunes and walnuts

Chocolate cake with nuts and dried fruits

Ingredients:

• prunes 100 g
• dried apricots 100 g
• raisins 100 g
• walnuts 100 g
• sour cream 1 l
• sugar 2 tbsp.
• egg 3 pcs.
• butter 75 g
• soda 1 tsp.

Preparation:

Pour washed raisins, prunes and dried apricots with hot boiled water and leave for 30 minutes. Grind the nuts - grind the walnuts through a meat grinder. Mix chopped dried fruits and nuts, dried apricots, prunes and raisins, pass through a meat grinder, add nuts to them.

Make the dough with dried fruits: mix dried fruits with flour, sugar, eggs and butter, mix. Add 1 tsp. l. soda, slaked with lemon juice, mix well.

Place the finished dough in a cake pan and place in an oven preheated to 180 degrees for 35-40 minutes to bake.

To prepare the cream for chocolate cake with prunes and nuts according to this recipe, it is better to first separate the sour cream from the water. To do this, take the required amount of sour cream - we have 1 liter and place it in a clean napkin, tie the ends and hang for 30 minutes.

Mix the prepared sour cream with 1 glass of sugar until the grains are completely dissolved. Take the finished cake out of the oven, let it stand in the pan for a while (5-7 minutes), then cover with a clean napkin. Then remove it from the mold and cool.

Cut the cooled cake in half, so you get two cakes from one cake. Turn the cut side up and soak both cake layers well with sour cream. Leave about 1/4 of the cream for greasing the top of the cake.

Place the soaked chocolate cake layers with walnuts on top of each other, decorate the top with cream and chocolate chips.

Chocolate cake with nuts and prunes

Ingredients:

For the test:

• 3 eggs;
• 300 g sour cream (any fat content will do);
• 200 g sugar;
• 1 teaspoon with a small amount of baking soda;
• 25 g;
• 210 g flour;
• 100 g prunes;
• 80 g walnuts.

Cream:

• 180 g soft butter;
• 150 g sugar;
• egg;
• 50 g flour;
• 700 ml milk;
• (For decoration).

To prepare chocolate cake with prunes and nuts, you need to beat granulated sugar with eggs into a fluffy foam. The mass should be light and airy. Add sour cream and soda slaked with vinegar. Gently but thoroughly work through the mixture with a whisk. Add cocoa to the flour, mix well and sift through a sieve directly into the cup with the dough. After kneading until smooth, you get a liquid dough. Then add finely chopped prunes and chopped nuts to the dough. Stir. Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake turns out high and airy. Let it cool a little and take it out of the mold. Then place it on a wire rack until it cools completely.

While the cake is resting, prepare the cream. Cook the custard part first. To do this, mix sugar with egg and flour, add milk and cook until thick. Let cool to room temperature.

In a separate bowl, beat soft butter. Then, in small parts, begin to add custard to the butter mixture. Stop whipping only when the custard part completely enters the butter. The cream turns out light and airy, you don’t notice any oily heaviness in it.

Now you prepare the chocolate cake for assembling the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut everything else into cubes with a side of about 3 cm.

Place the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.

Then lay out the pieces, first dipping them into the creamy mixture. Collect the cake in a mound.

Then simply sprinkle the cake with chopped nuts and randomly pour melted chocolate over it.

That's it, chocolate cake with walnuts and prunes is ready. Now it takes several hours for it to soak well.

Chocolate cakes with cream, nuts and dried fruits

Chocolate cake with nuts, sour cream and dried apricots “Eastern Tale”

Ingredients:

For the test: 500 g chopped almonds, 500 g sugar, 400 g chocolate, 200 g candied fruits, 5 egg whites, 2 tsp. butter.

For cream:

For decoration:

Cooking method:

To make chocolate cake with nuts and dried fruits, mix egg whites with sugar and beat with a mixer. Grate the chocolate on a fine grater, finely chop the candied fruits. Mix chocolate, almonds and candied fruits with the protein mixture. Place the dough in a greased pan and bake in an oven preheated to 200°C for 15 minutes.

To prepare the cream, pour sugar into cooled sour cream, add coconut flakes, vanilla sugar and beat with a mixer. Soak the dried apricots for 2 hours in warm water, then rinse, pour over boiling water and cut into pieces. Grease the finished cake with cream. Decorate the cake with dried apricots and nuts.

Chocolate cake with nuts and dried apricots “A Thousand and One Nights”

Required. For the dough: 500 g chopped almonds, 500 g sugar, 400 g chocolate, 200 g candied fruits, 5 egg whites, 2 teaspoons butter.

For cream: 350 g sour cream, 300 g sugar, 100 g coconut flakes, 1 bag of vanilla sugar.

For decoration: 200 g chopped walnut kernels, 200 g dried apricots.

Cooking method. To prepare the dough, mix egg whites with sugar and beat with a mixer. Grate the chocolate on a fine grater, finely chop the candied fruits. Mix chocolate, almonds and candied fruits with the protein mixture.

Place the dough in a greased pan and bake in an oven preheated to 200°C for 15 minutes.

To prepare the cream, pour sugar into cooled sour cream, add coconut flakes, vanilla sugar and beat with a mixer.

Soak the dried apricots for 2 hours in warm water, then rinse, pour over boiling water and cut into pieces.

Grease the finished cake with cream. Decorate the cake with dried apricots and nuts.

Honey-chocolate cake with nuts: recipe with photos

And now for your attention a recipe and photo of honey-chocolate cake with nuts for the festive table.

Ingredients for the dough:

• 1 egg
• 150 g sugar
• 30 g margarine
• 1 teaspoon baking soda
• 2 tablespoons honey
• 3 tablespoons milk
• 400 g flour
• 2-3 tablespoons cocoa

For cream:

• 1 egg
• 2 tablespoons flour
• 100 g sugar
• 300 ml milk
• 300 g butter
• walnuts
• For the glaze:
• 100 g chocolate
• 100 g butter

Preparation:

To prepare honey-chocolate cake with nuts according to this recipe, all ingredients, except flour and cocoa, need to be mixed and melted over low heat, cook until the color changes. Remove from heat, add flour and cocoa and knead the dough. Roll out the dough for honey-chocolate cake with nuts in parts, cut out identical 4-5 mm cake layers with a lid or other shape and bake on a floured baking sheet very quickly, for a few minutes. Brush the flour from the cake with a dry brush or towel.

Cream

Beat the egg with sugar, add flour and little by little, stirring, pour in the milk.

Cook the custard in a water bath or over very low heat, stirring constantly, until thickened.

Cool. Then beat the softened butter and add the custard mixture, spoonful at a time, without ceasing to beat.

Spread the cakes with custard and sprinkle with nuts. Leave at room temperature for 1-2 hours so that the cakes are soaked.

Glaze

Melt the chocolate and butter in a water bath and pour the cake on top.

Place the honey-chocolate cake with nuts in the refrigerator to harden.

Recipe for chocolate cake with cherries and nuts

Ingredients:

• - 100 g
• water - 175 ml
• butter - 175 g
• granulated sugar - 250 g
• chicken eggs - 3 pcs.
• vanilla - to taste
• wheat flour - 300 g
• baking soda - 1.5 tsp.
• sour cream - 825 ml
• powdered sugar - 150 g
• nuts - 50 g
• pitted cherries - 200 g

Cooking method:

Preparation:

Break dark chocolate (100 g) into pieces and pour boiling water (175 ml). Place on low heat and stir constantly until smooth. Leave the mixture aside to cool. Add vanilla to sour cream (175 ml) to taste. Mix wheat flour (300 g) with soda (1.5 tsp) and sift. In a separate container, mix chicken eggs (3 pcs.), softened butter (175 g) and sugar (250 g) until smooth. Add the chocolate mixture to the egg-butter mixture and mix. Next, add sour cream with vanilla and wheat flour. Knead the thin chocolate dough. Place the dough in the mold and bake at 180 degrees until done (check doneness with a dry wooden skewer). Leave the finished cake in the pan for 15-20 minutes, then remove it to a plate or wire rack to cool completely.

Sour cream

Mix sour cream (650 ml) with maximum fat content with powdered sugar (150 g). For a richer taste, you can add cherries to the cake.

When all the components of the cake are ready, we begin to assemble it. We put a layer of cakes on the bottom, then pour it generously with sour cream and lay out the cherries. We do this with all the components.

Leave some of the biscuit crumbs for decoration, add chopped walnuts to the crumbs and mix. Sprinkle the cake with this mixture on all sides. If desired, you can pour melted chocolate over the chocolate cake with cherries and nuts.

Chocolate cakes with nuts and coconut flakes

Chocolate cake with nuts, coconut/chocolate cream “Ksenia”

Ingredients:

For the first type test: 200 g flour, 200 g chopped walnut kernels, 250 g butter margarine, 300 g sugar, 2 cups milk, 100 g grated chocolate, 1 tsp. baking soda, 4 eggs, 2 tsp. butter.

For the second type test: 50 g flour, 2 tbsp. l. chopped walnut kernels, 100 g sugar, 1 tbsp. l. cocoa powder, 1 tbsp. l. cognac, 5 eggs, 1 tsp. butter.

For the coconut cream: 3 tbsp. l. coconut flakes, 150 g butter, 150 g powdered sugar, 3 tbsp. l. milk, 1 packet of vanilla sugar, 1 tbsp. l. cognac

For chocolate cream: 100 g grated chocolate, 150 g powdered sugar, 1 tbsp. l. butter.

Cooking method:

To prepare the first type of dough, break the eggs and separate the whites from the yolks. Beat the whites with a mixer, add soda. Grind the yolks with sugar, add softened margarine, nuts, chocolate, flour and egg whites. Pour in milk and knead the dough.

Place the dough in a greased pan, bake in a moderately preheated oven for 30 minutes, then cool.

To prepare the second type of dough, beat eggs with sugar, add nuts, flour, cognac, cocoa and mix.

Place the dough in a greased pan, bake in a moderately preheated oven for 15 minutes, then cool.

To prepare coconut cream, mix powdered sugar with milk and, stirring, cook over low heat until the sugar is completely dissolved. Then cool, add coconut flakes, cognac, vanilla sugar, softened butter.

Beat the cream with a mixer.

To prepare chocolate cream, pour 1/2 cup of water into powdered sugar and, stirring, cook over low heat until the sugar is completely dissolved, then cool, add chocolate and softened butter. Beat the cream with a mixer.

Grease the cakes with coconut cream and combine.

Spread the top and sides of the chocolate cake with nuts and coconut flakes with chocolate cream.

Chocolate cake with nuts “Cassandra”

Ingredients:

150 g flour, 12 g yeast, 8 eggs, 20 g powdered sugar, 3 tbsp. l. milk, 50 g chopped nuts, 50 g chocolate.

For filling: 0.2 l milk, 15 g flour, 150 g butter, 150 g powdered sugar, 50 g nuts, 10 g cocoa.

For fondant: 4 liters of water, 100 g of powdered sugar, 10 g of cocoa, 20 g of butter.

For decoration: coconut flakes.

Cooking method:

Grind the sugar with the yolks, add yeast diluted in milk. Mix flour with whites and sugar and mix with yolk mixture. Divide the dough into two equal parts. Add nuts, grated chocolate to one and mix. This part of the dough will take on a dark shade. Place both parts in the pan and bake. Place the finished cake in a cool place for an hour. Then cut into two layers. Spread the bottom layer with the dark filling, put the light filling on it and cover with the top layer. Cover the top and edges of the cake with fondant and decorate with coconut.

To make the filling, stir the flour into the milk and cook until a paste forms. Grind the butter with sugar until foamy and add the pulp. Divide the filling into two parts. Mix crushed nuts and cocoa into one part.

For fudge, mix cocoa with butter and add sugar syrup.

Chocolate cake with nuts, bananas and oranges

Cake with chocolate glaze, nuts, banana and orange “Yuzhny”

Ingredients:

For the test: 8 eggs, 4 egg yolks, 500 g sugar, 500 g potato flour, 200 g peeled and chopped walnut kernels, 1 tbsp. l. chopped sweet almonds, 10 g margarine.

For the glaze: 100 g grated milk chocolate, 3 tbsp. l. Sahara.

For decoration: 2 bananas, 2 oranges.

Cooking method:

To prepare a chocolate cake with bananas, nuts and oranges, grind the yolks and whites with sugar, add potato flour, stir, add walnuts and almonds. Divide the dough into 2 equal parts, bake the cakes in molds greased with margarine, and cool.

To prepare the glaze, mix chocolate with sugar, add 4 tbsp. l. water and cook, stirring, in a water bath until the mixture thickens.

Place one cake layer on a plate, brush with half of the prepared glaze, and cover with the second cake layer. Spread the remaining glaze on top.

Wash and peel oranges and bananas. Cut oranges into slices, bananas into slices. Place the chocolate-nut cake with bananas and oranges in a cool place for 2 hours, then decorate with slices of fruit.

Recipe for chocolate cake with boiled condensed milk and nuts

Chocolate cake with nuts and boiled condensed milk

Ingredients:

Dough

• 1 cup of sugar
• 1 cup flour
• 1 cup sour cream
• 2 eggs
• 2 tablespoons cocoa
• 0.5 teaspoon baking soda

Filling

• 1 can of boiled condensed milk
• Glaze
• 30 g butter
• 2 tablespoons sour cream
• 1 tablespoon cocoa
• 70 g sugar

You will also need walnuts to sprinkle on the top of the cake.

Preparation:

Boil a can of condensed milk. Condensed milk should be made from whole milk. You need to cook it in water for 2 hours from the moment it boils. You can do this in advance.

Dough:

Place eggs, sugar and cocoa in a bowl. Beat everything until smooth. Add the remaining ingredients: flour, soda and sour cream. It is better to take the latter fatter. Stir until smooth. Put it in the form. Bake at 180 degrees, checking readiness with a wooden stick (40-50 minutes). The baked cake should cool. After that, cut it into two halves. Generously coat with boiled condensed milk. We level and connect the cakes.

Prepare the glaze: put butter, sugar, sour cream and cocoa in a saucepan and put on fire, stirring. Bring to a boil and immediately turn off. Let cool and begin brushing the glaze over the top of the cake. Sprinkle chocolate cake with boiled condensed milk with nuts and let soak.

Chocolate cakes with nut cream

Chocolate-nut cake with icing

Ingredients:

• 4 tbsp. spoons of butter
• 2/3 cup sugar
• 60 g melted chocolate
• 3 yolks
• 1 1/3 cups ground almonds
• 6 proteins
• whipped into stiff foam

For cream:

• 1/2 cup sugar
• 3 eggs
• 1/2 teaspoon cornstarch
• 6 tbsp. spoons of butter
• 60 g chocolate
• chocolate glaze

Beat butter and sugar. Add chocolate and yolks and continue beating. Combine with almonds and whipped egg whites. Pour the resulting dough into a greased and floured cake tin with a diameter of about 23 cm and bake for 45–55 minutes at 150 °C.

Cool the finished cake and divide into 3 layers.

To prepare the cream, mix sugar with eggs, add vanilla and starch and steam until thickened. Cool. Take out the vanilla.

Cream butter and chocolate. Combine with custard, walnuts and hazelnuts.

Layer the chocolate cake with the resulting nut cream and cover the top with glaze.

Chocolate cake with nuts “Panama”

Ingredients:

• 3/4 cup sugar
• 7 yolks
• 6 tbsp. spoons of grated chocolate
• 1 1/2 cups ground almonds
• 5 whites, whipped into foam

For cream:

• 6 tbsp. spoons of butter
• 1/2 cup vanilla sugar
• 3 squares melted semisweet chocolate
• 2 eggs
• 2/3 cup blanched almonds, slivered and toasted

Cooking method:

Beat sugar with yolks until fluffy.

Add chocolate and ground almonds, then whipped egg whites.

Pour the resulting dough into a greased and floured cake pan and bake for 45–55 minutes in an oven heated to 125–150 °C. Cool the finished cake and divide into 2 layers.

To prepare the cream, beat the butter, add vanilla sugar, chocolate and eggs.

Continue beating until a homogeneous air mass is obtained.

Layer the cake with half the cream and coat it on all sides with the remaining half. Sprinkle with flaked almonds.

Chocolate-nut cake in a slow cooker

Ingredients:

• 60 g melted chocolate
• 3 yolks
• 1/3 cup ground almonds
• 6 egg whites, whipped until stiff

For cream:

• 1/2 cup sugar
• 3 eggs
• 2.5 cm piece of vanilla pod
• 6 tbsp. spoons of butter
• 60 g chocolate
• 1/3 cup walnuts, minced
• 1/3 cup hazelnuts, minced
• chocolate glaze

Cooking method:

Beat butter and sugar. Add chocolate and yolks and continue beating. Combine with almonds and whipped egg whites. Pour the resulting dough into a greased and floured multicooker bowl.

Cook in the “Baking” mode for 1 hour.

Mix sugar with eggs, add vanilla and starch and steam until thickened. Cool and remove vanilla. Cream butter and chocolate. Combine with custard, walnuts and hazelnuts.

Layer the cake with the resulting cream and cover the top with chocolate glaze.

Recipes for nut cakes with chocolate frosting

Chocolate cake with nuts “Odyssey”

Ingredients:

8 eggs, 150 g butter, 100 g powdered sugar, 30 g chocolate, 120 g grated almonds, 15 g vanilla sugar, 50 g grated crackers.

For filling: 150 g butter, 80 g powdered sugar, 50 g almonds, 2 tbsp. l. Roma

For the glaze: 100 g chocolate, 50 g margarine.

Cooking method:

Grind margarine, powdered sugar, yolks, add melted chocolate, almonds, mix the mixture. Add vanilla sugar to the whipped whites, mix with grated breadcrumbs and butter. Place the finished dough in a greased pan and bake. Cut the cooled cake into layers and spread with filling. Top the cake with glaze and decorate with whipped cream.

For the filling, grind the butter and powdered sugar into a thick foam, add almonds and rum.

For the glaze, mix melted chocolate with margarine.

Chocolate cake with nuts

Ingredients:

• 3/4 cup butter
• 3/4 cup sugar
• 140 g melted chocolate
• 8 yolks
• 1 2/3 cups ground almonds
• 1/2 cup biscuit crumbs
• 8 egg whites, whipped into thick foam
• chocolate glaze
• 2 tbsp. tablespoons finely chopped almonds

Cooking method:

Cream butter together with sugar and chocolate. Add yolks and beat into cream.

Add almonds and biscuit crumbs.

Combine with whipped egg whites. Pour the resulting mass into a greased and floured oblong ribbed pan and bake for 50 minutes to 1 hour at 150 °C.

Cover the finished nut cake with chocolate glaze, spread with jam and decorate with almond slices.

The video “Chocolate Cakes with Nuts” shows how to properly prepare the following confectionery products: