Nutty Chocolate Squirrel Roll (sweet, marbled cake with crumble)

Name: Nutty Chocolate Squirrel Roll (sweet, marbled cake with crumble)
Prep time: 90 min
Total time: 90 min
Yield: 8 servings
Ingredients: 300 g Wheat flour; 180 g sugar; 200 g Butter; 180 szt. Egg; 120 ml Milk; 15 g Baking powder; 20 g Unsweetened cocoa powder; 80 g Bitter chocolate (min. 70%); 120 g Chopped walnuts; 60 g Ground hazelnuts; 1 szczypta Salt; 5 g Vanilla extract; 200 g Vanilla ice cream; 1 szczypta Sea salt flakes (for sprinkling)

Cakes and Bakes Desserts 90 min Medium 13 wyświetleń ~49.94 PLN - (0)

Description

A delicate marble cake with an intense aroma of nuts and dark chocolate, topped with a crunchy, nutty-buttery crumble and served with thin slices of caramelized nuts. Inspired by the classic "squirrel" motif – representing the abundance of nuts – transformed into a light, moist cake with a distinct contrast of flavors: sweet sponge, bitter cocoa, and buttery crumble. Perfect for afternoon tea, in a takeout box, or as a dessert for a party — it looks great cut into pieces with a scoop of vanilla ice cream.

Składniki (14)

Servings:

Wheat flour 300 g
sugar 180 g
Butter 200 g
Egg 3 szt.
Milk 120 ml
Baking powder 15 g
Unsweetened cocoa powder 20 g
Bitter chocolate (min. 70%) 80 g
Chopped walnuts 120 g
Ground hazelnuts 60 g
Vanilla extract 5 g
🌿 Przyprawy
Salt 0.0 szczypt
✨ Opcjonalne
Vanilla ice cream 200 g
Sea salt flakes (for sprinkling) 1 szczypta

💰 Szacowany koszt dania: ~49.94 PLN (6.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

Take the butter and eggs out of the fridge about 30 minutes before starting, so they reach room temperature (this makes it easier to beat and combine the ingredients). Preheat the oven to 175°C (top-bottom). Prepare a loaf pan or a springform pan with a diameter of about 22-24 cm: grease with butter and line with baking paper to make it easier to remove the cake.

Ingredients: Butter, Egg

Use a bowl, spatula, and measuring cups. If you have a kitchen thermometer, the butter should be soft but not melted (~18–22°C).

Streusel

Prepare the crumble: in a medium bowl, place 60 g of ground hazelnuts, 40 g of all-purpose flour (subtract from the total amount), 50 g of sugar, and 40 g of cold butter cut into cubes. Quickly rub with your fingers or use a pastry cutter until pea-sized clumps and smaller crumbs form. Do not knead like dough — the goal is to maintain a crumbly texture.

Ingredients: Ground hazelnuts, Wheat flour, sugar, Butter

Use a grater or knife to cut the butter, then combine the ingredients with your fingers. Cold butter gives the most crumbly and crispy pieces.

Caramelized nuts

In a small pan, melt 50 g of sugar over medium heat without stirring (swirl the pan occasionally). When the sugar starts to turn golden and forms an amber syrup (about 3–5 minutes), add 20 g of butter and 120 g of chopped walnuts. Stir quickly for 1–2 minutes until the nuts are coated in caramel. Spread onto baking paper, separating the pieces with a fork. Allow to cool and harden (about 15–20 minutes).

Ingredients: sugar, Butter, Chopped walnuts

Use a heavy-bottomed pan. Be careful — the caramel is very hot. If the sugar starts to burn (dark smoke), remove from heat and start over with a clean pan.

Dough - preparing the filling

In a large bowl, beat 200 g of softened butter with 140 g of sugar until light and fluffy (about 3–4 minutes with a mixer on medium speed). The mixture should increase in volume and become lighter in color. Add the eggs one at a time (a total of 180 g, which is about 3 eggs), mixing well after each addition — the mixture should not curdle. Add a teaspoon of vanilla extract (5 g) and mix briefly.

Ingredients: Butter, sugar, Egg, Vanilla extract

Use a hand mixer or stand mixer with a mixing attachment. If the mixture 'curdles' after adding the eggs, add 1–2 tablespoons of sifted flour to stabilize the consistency, and then add the rest of the flour.

Dough - combining dry ingredients

In a separate bowl, sift 300 g of wheat flour together with 15 g of baking powder and 1 g of salt. Sifting removes lumps and evenly distributes the baking powder.

Ingredients: Wheat flour, Baking powder, Salt

For sifting, use a sieve with medium holes. If you don't have a sieve, mix the dry ingredients thoroughly with a whisk.

Dough - combining wet and dry ingredients

To the whipped butter mixture, alternately add the sifted flour mixture and milk: start and end with the dry ingredients. Add 3–4 tablespoons of flour, then 2–3 tablespoons of milk, mixing with a spatula or mixer on low speed just until combined. You will achieve a thick, but still slightly flowing batter.

Ingredients: Wheat flour, Milk

Use a spatula for the final mixing to avoid overmixing the batter. The dough should be uniform, with no visible streaks of flour.

Cake - preparing the chocolate part

Pour about 1/3 of the mixture into a separate bowl (about 200 g of the mixture). To this part, add 20 g of sifted cocoa and melted, slightly cooled chocolate (melt 80 g in a water bath and set aside 50 g for the chocolate cake) — gradually combine until the mixture is smooth. If the mixture is too thick, add 1 tablespoon of milk to achieve a similar consistency to the light mixture.

Ingredients: Unsweetened cocoa powder, Bitter chocolate (min. 70%), Milk

Melt the chocolate over very low heat or in a water bath, stirring to prevent burning. The temperature of the melted chocolate should be pleasantly warm, not hot.

Cake - shaping the marble

Pour alternately in layers into the prepared mold: a tablespoon of the light mixture, a tablespoon of the dark mixture, repeating until both mixtures are used up. Once both mixtures are in the mold, use a wide toothpick or knife to gently swirl in an figure-eight pattern through the mixture to create a marbled effect — do not mix too vigorously, we want visible streaks.

Ingredients: Wheat flour, Unsweetened cocoa powder, Bitter chocolate (min. 70%)

Use a springform pan with straight sides for the best marbling effect. The movements should be smooth and gentle — too vigorous mixing will ruin the marble pattern.

Dough - adding nuts and crumble

Sprinkle the top of the cake evenly with the chopped walnuts (the remainder from the prepared 120 g) and the previously prepared crumble (scatter it in places, do not press it down). The crumble should leave clumps that will become crispy when baked.

Ingredients: Chopped walnuts, Ground hazelnuts, Butter, sugar

Sprinkle the crumble with your fingers, leaving larger pieces. This will prevent it from sinking and add texture contrast.

Baking

Place the pan in the preheated oven and bake at 175°C for 45–55 minutes. After 40 minutes, check with a toothpick: insert a thin wooden stick into the center of the cake — if it comes out with a few moist crumbs, the cake is ready; if it comes out coated with raw batter, bake for another 5–10 minutes. The topping should be golden.

Ingredients: Wheat flour, Baking powder, Chopped walnuts, Ground hazelnuts

If the top browns too much, loosely cover it with a piece of aluminum foil towards the end of baking. Baking time depends on the oven — start checking from the 40th minute.

Cooling and Decoration

After removing from the oven, let the cake cool on a rack for 15 minutes in the pan. After this time, gently remove the cake from the pan and let it cool completely on the rack (another 30–40 minutes). Gently place broken pieces of caramelized nuts on top. If you are using sea salt flakes, sprinkle a few on the caramelized nuts just before serving.

Ingredients: Chopped walnuts, Sea salt flakes (for sprinkling)

Cooling on a rack prevents the bottom from becoming soggy. Use a wide spatula to remove the cake from the pan, lifting it at the sides.

Serving

Cut the cake into rectangular or triangular pieces. Serve slightly warm or at room temperature: optionally with a scoop of vanilla ice cream (200 g for 4 servings). Decorate each piece with one piece of caramelized nut on top.

Ingredients: Vanilla ice cream, Chopped walnuts

Use a sharp, long knife, wiping the knife between cuts to achieve clean slices. Serve the ice cream immediately so it doesn't completely melt.

Fun Fact

💡

Traditional baked goods with a lot of nuts gained popularity in Central Europe in the 19th century, when nuts became more accessible; marble cakes, on the other hand, were popular as an impressive yet simple decoration technique without the use of icing.

Best for

popołudniowa herbata piknik małe przyjęcie deser po obiedzie

Tips

🍽️ Serving

Serve slightly warm with a scoop of vanilla ice cream or a spoonful of sour cream/lightly whipped cream to balance the sweetness. When cutting the cake into thin slices, each piece will be covered with a crunchy crumble and pieces of caramelized nuts.

🥡 Storage

Store in an airtight container at room temperature for up to 2 days. After 2 days, store in the refrigerator for up to 5 days — before serving, heat in the oven for 5–7 minutes at 150°C to regain the crispiness of the crumble. Caramelized nuts are best stored separately in a dry place for up to 7 days.

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Ingredients (14)

Servings:

Wheat flour 300 g ~1.20 zł
sugar 180 g ~5.40 zł
Butter 200 g ~8.00 zł
Egg 3 szt. ~1.44 zł
Milk 120 ml ~0.60 zł
Baking powder 15 g ~0.23 zł
Unsweetened cocoa powder 20 g ~0.60 zł
Bitter chocolate (min. 70%) 80 g ~4.80 zł
Chopped walnuts 120 g ~3.60 zł
Ground hazelnuts 60 g ~3.30 zł
Vanilla extract 5 g ~0.75 zł
🌿 Przyprawy
Salt 0.0 szczypt ~0.01 zł
✨ Opcjonalne
Vanilla ice cream 200 g ~20.00 zł
Sea salt flakes (for sprinkling) 1 szczypta ~0.02 zł

💰 Szacowany koszt dania: ~49.94 PLN (6.24 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Wartości odżywcze

🔥

4840 kcal

Kalorie

Białko 88.5g

Węglowodany 380.0g

Tłuszcze 344.6g

🔥

327 kcal

Kalorie

Białko 6.0g

Węglowodany 25.6g

Tłuszcze 23.3g

Wartości przybliżone, obliczone na podstawie składników

Autor przepisu Pichcik.pl

210 min

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