Chocolate-nut cake (no flour)

Category: Confectionery
Chocolate-nut cake (no flour)

Ingredients

1 glass = 200 ml.
for cakes:
walnuts (dry) 2 glasses
sugar 3/4 cup
starch 2 tbsp. l.
proteins at room temperature + 1/4 cup sugar 6 pcs
a pinch of salt
chocolate cream mousse:
dark chocolate 55% cocoa 300 gr.
cream (fat content does not matter) 100 ml.
cream 35% 500 ml
gelatin (preferably in plates) 5 gr.
meringue for decoration:
protein + 3 tbsp. l. Sahara 1 PC
good quality cocoa 1 tsp
chocolate chips (shavings) for decoration

Cooking method

  • cakes:
  • Cover the baking sheet with baking paper and using a baking ring (you can use plates) draw three circles with a diameter of 20 cm.
  • nuts. Place 3/4 cup sugar and starch in a blender and grind until flour.
  • Beat whites with salt until fluffy. without ceasing to beat, add 1/4 cup of sugar. beat until firm peaks.
  • in several steps to the protein mass, add nut-flour and gently mix with a spatula by folding. from bottom to top and in a circle.
  • place the finished dough evenly in the drawn circles.
  • bake at 160aboutC 35-40 min. until golden brown. The cakes will be rather soft. than dry.
  • after complete cooling, the cakes will "shrink" a little. do not be alarmed as it should be.
  • gently remove the slightly cooled cakes from the paper and put them separately.
  • cream:
  • soak gelatin in cold water.
  • heat the cream to 90oC (do not let it boil!) And placing the pieces of chocolate in them, stir until smooth. add cognac.
  • dilute squeezed gelatin in 3 tbsp. l. hot cream. combine with chocolate mass. mix. cool down be.
  • Whip cream until firm peaks and add melted chocolate combined with gelatin. stir gently with a spatula. put on for 10-15 minutes. in the refrigerator (carefully so that the cream does not harden too much and lumps form !!!)
  • place the cake in a split ring leaving a small gap from the edge. spread with 1/3 of the cream. cover with the second on top and spread with the same amount of cream. then the third cake. which is spread with the remaining cream. leave the cake in the ring. cover the top with cling film and refrigerate for 10-12 hours.
  • meringue:
  • Beat the protein with sugar until firm peaks. divided into 2 parts. in one of which add cocoa (sift) and mix well.
  • use a syringe to plant the meringue in the form of sticks on baking paper.
  • bake in the oven at 80about From 1 hour. cool and cut into slices.
  • Free the frozen cake from the mold (quickly blowing the sides with a hot hairdryer) and decorate with pieces of meringue and chocolate. just before serving.

The dish is designed for

10

Time for preparing:

90

Note

what could be tastier than the tandem chocolate + nuts - only chocolate and nuts !!! no flour. only nuts and very delicate chocolate mousse! if you think so too. then this cake is for you!
Chocolate-nut cake (no flour)

irza
Very tempting cake cutter! I can already taste it.
natapit , a question about gelatin. I have regular (in granules) and instant. There are no plates. Is 5 gram in a plate equal in strength to 5 gram of regular gelatin? Or do you need to change something?
natapit
irza... I think. what is the same!

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