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Chocolate Cake with Nuts

Christmas Eve Dinner Desserts 90 min Medium 13 wyświetleń ~35.16 PLN - (0)
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Description

Moist, intensely chocolate cake with crunchy walnuts and a smooth ganache topping. This classic dessert is perfect for the Christmas Eve table — it has an elegant appearance and a rich, deep chocolate flavor complemented by a delicate hint of nuts. The cake can be served on its own, with whipped cream, or a scoop of vanilla ice cream (if served after Christmas Eve) — it looks appetizing on the plate thanks to the glossy topping and sprinkle of nuts. Ideal when you want to prepare something festive that doesn’t require complicated baking techniques but delivers a "wow" effect.

Składniki (13)

Servings:
12
  • Wheat flour 240 g
  • sugar 200 g
  • Natural cocoa 60 g
  • Baking powder 10 g
  • Butter 150 g
  • Egg 3 szt.
  • Milk 200 ml
  • Dark chocolate (min. 60-70%) 100 g
  • 30% cream for ganache 200 ml
  • Walnuts (shelled) 150 g
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar 20 g
💰 Szacowany koszt dania: ~35.16 PLN (2.93 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation

1

Take the butter and eggs out of the fridge to reach room temperature (about 30–60 minutes). Preheat the oven to 175°C (top-bottom, without fan) about 15 minutes before baking. Prepare a springform pan with a diameter of 22–24 cm: grease the bottom and sides with butter and line with baking paper (trim the paper so it doesn't stick up too high).

Use a springform pan Ø22–24 cm. If you only have a larger pan, the cake will be shorter and the baking time will be reduced. Parchment paper makes it easier to remove the cake.

Cake

2

In a sifting bowl, place the flour, cocoa powder, baking powder, and salt. Sift the ingredients together at least twice — this will ensure the mixture is even, lump-free, and better aerated.

Ingredients: Wheat flour, Natural cocoa, Baking powder, Salt
Use a sieve with medium holes and a large bowl. Sifting is the key to a uniform consistency of the dough.
3

In a separate large bowl, place the softened butter and sugar. Using a mixer with a whisk attachment or a wooden spoon, beat the butter with the sugar for 3–4 minutes on medium speed until the mixture becomes lighter, fluffy, and slightly creamy — when you lift the mixer attachment, the mixture should form soft peaks.

Ingredients: Butter, sugar
Use a hand mixer or a stand mixer. If you don't have a mixer, whisk vigorously with a spoon for about 6–8 minutes. Do not overheat the butter — it should be soft but not liquid.
4

To the creamed butter, add the eggs one at a time, mixing for 20–30 seconds each time until combined. After adding all the eggs, add the vanilla extract and mix briefly. The mixture should be smooth, without large lumps of raw egg.

Ingredients: Egg, Vanilla extract, Butter
Add the eggs one at a time to prevent the mixture from curdling. If the mixture curdles, add 1–2 tablespoons of flour and mix briefly.
5

In the bowl with wet ingredients, alternately add the sifted dry ingredients and milk: first 1/3 of the dry ingredients, mix gently with a spatula or mixer on the lowest speed for about 15 seconds, then 1/2 of the milk, then the dry part again — repeat, finishing with the dry ingredients. Mix only until combined; the batter should be smooth and slightly thick, do not overmix.

Ingredients: Wheat flour, Natural cocoa, Milk, Egg, Butter, Baking powder, Salt
Use a silicone spatula to fold the mixture. Important: do not mix too long — overmixing will develop gluten and the dough will be heavy.
6

Combine the chopped chocolate (leave a little for the topping, add the rest now) and the chopped nuts with part of the flour mixture or gently fold them into the batter at the end with a spatula to distribute evenly. The batter should have chunks of nuts and pieces of chocolate, but not be overloaded with add-ins.

Ingredients: Dark chocolate (min. 60-70%), Walnuts (shelled)
You can melt the chocolate earlier in a water bath and let it cool slightly if you want a more uniform color for the cake. If you are adding melted chocolate, make sure it is not hot (max 40°C).

Baking

7

Pour the batter into the prepared springform pan, smoothing the surface with a spatula. Place in the preheated oven and bake at 175°C for 35–45 minutes. After 30 minutes, start checking the doneness with a toothpick: the inserted toothpick should come out with a few moist crumbs (the cake should be moist, not raw). If the toothpick comes out completely wet, bake for an additional 5–10 minutes.

Ingredients: Wheat flour, Dark chocolate (min. 60-70%), Walnuts (shelled)
Bake in the middle of the oven. If the top browns too quickly, loosely cover the cake with a sheet of aluminum foil.

Cooling

8

Remove the cake from the oven and set it on a rack. Let it cool in the pan for 10 minutes, then run a knife around the edges and carefully remove the cake from the pan onto the rack to cool completely (about 60–90 minutes). The cake should be glazed when it is completely cold — this way the ganache won't run too much.

Use a metal cooling rack to allow air to circulate around the cake. Removing it from the pan too early risks cracking.

Ganache

9

Prepare the glaze: in a small saucepan, heat the cream almost to boiling (small bubbles at the edges), without allowing it to boil. Remove from heat, add the chopped chocolate (keeping some for decoration) and wait 1 minute, then stir with even, slow movements from the center outwards until a smooth, glossy mixture forms. Set aside for 10–15 minutes until it thickens slightly to a spreadable consistency.

Ingredients: 30% cream for ganache, Dark chocolate (min. 60-70%)
Use a metal or glass bowl to melt the chocolate. Do not overheat the chocolate — it may seize. If the ganache is too thin, let it cool for longer.

Assembly and decoration

10

Spread the cake on a plate or serving platter. Pour the prepared ganache evenly over it, starting from the center and spreading it with a spatula towards the edges — the glaze should gently drip down the sides. Sprinkle the top with the remaining chopped nuts. Optionally, sift powdered sugar through a sieve just before serving — it will give a festive look.

Ingredients: Dark chocolate (min. 60-70%), Walnuts (shelled), Powdered sugar
Use a wide spatula to spread the frosting. If you want a perfectly smooth surface, pour the ganache from a small height and level it in one motion.

Serving

11

Before serving, wait 20–30 minutes for the ganache to set slightly. When cutting the cake, use a sharp, damp knife (wipe the knife between cuts) to get even portions. Serve at room temperature — the chocolate flavors are most pronounced then.

Dip the knife in hot water for a moment and wipe it with a paper towel before each cut to achieve clean slices.

Fun Fact

💡

Chocolate cakes with nuts have a long tradition in European cuisine — nuts were added not only for flavor but also as a symbol of abundance and prosperity on holiday tables.

Best for

Wigilia Świąteczne przyjęcie Rodzinne spotkanie

Tips

🍽️ Serving

Serve at room temperature, decorated with additional nuts, orange zest, or a bit of cream. It pairs well with espresso or clove tea. When slicing, dip the knife in hot water to ensure smooth slices.

🥡 Storage

Store in the refrigerator covered for 3–4 days. Before serving, take it out for 30–60 minutes to reach room temperature. The ganache may slightly harden in the fridge — if you want to restore its shine, keep it in a cool, not cold place and gently warm a part of the plate on which it will be served.

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