Chocolate Walnut Cake Recipe
Soft and crumbly chocolate walnut cake called Mishka, which means bear in Russian .
Have to admit that after trying the original recipe, I wasn’t quite impressed with this chocolate walnut cake.
It turned out so dry, that I even used sugar syrup to moisten the top layer. Decided to do a few changes and share it with you.
Hope you guys try and like it.
Happy baking!
Ingredients
For cake batter
1 cup (2 sticks/ 220 grams) unsalted butter, at room temperature
1 cup granulated white sugar
4 egg yolks (separate the eggs while cold)
1 tsp vanilla extract
2 ½ -3 cups all purpose flour
1 heap tsp baking powder (bit more than a teaspoon)
¾ tsp baking soda (a bit less than a full teaspoon)
Pinch of salt
For meringue layers
4 egg whites
Pinch of salt
⅔ cup granulated white sugar
½ tsp vanilla extract
⅓ tsp ground cinnamon
1 ⅓ cup finely chopped walnuts
For chocolate ganache
⅔ cup semisweet chocolate chips
⅓ cup heavy cream
1 tbs unsalted butter
1 tbs rum (optional)
You will need a 9” round baking pan, lined with parchment paper
Directions
To make the cake batter
Start by combining the dry ingredients : flour, salt, baking soda and powder
In a mixing bowl, on high speed beat the butter and sugar until pale and fluffy
Lower the speed and add the egg yolks and dry ingredients slowly in a few batches
Divide the dough into 3 even portions and shape into balls
Set in the fridge to cool while you prepare the meringue
To make the meringue
Place the egg whites and a pinch of salt into your mixing bowl
Whisk until foamy consistency and start adding the sugar in a few additions
After adding the last sugar addition, stop, scrape the bowl and add vanilla extract, cinnamon
Mix a few more minutes, turn off the mixer and fold in the walnuts with a spatula
Time to assemble the cake in baking pan
At this point you can start preheating the oven to 350° F/180° C
Place the first layer of cake batter and flatten to make it even
Next, divide the meringue into two equal portions
Place one half of meringue on top and using a spatula spread it evenly
Take the second ball of the cake butter and gently roll it to flatten with rolling pin, refer to YouTube tutorial video for more details
Repeat the same until the last layer is used
Bake 50 minutes
Remove from the oven and place on a cooling rack for 10 minutes
Pass a sharp knife around the baking pan and carefully turn the cake on a cooling rack, I used springform baking pan for easier release
Making the ganache
Melt the chocolate and heavy cream in microwave or on a double boiler
While the mixture is still hot, add the butter and rum
Pour the chocolate over the cake and enjoy!
Բաղադրատոմսը
Խմորը
220 գ կարագ (փափուկ)
4 ձվի դեղնուց , սենյակային ջերմ.
1 բաժակից մի մատ պակաս շաքարավազ
2.5 բ ալյուր
1.5 թ գ փխրեցուցիչ
0.5 թ գ սոդա
վանիլ
նարնջի քերած կեղև, ըստ ցանկության
Բեզեն
4 ձվի սպիտակուց, սենյակային ջերմ.
2/ 3 բ շաքարավազ
պտղունց աղ
վանիլ
դարչին կամ հիլ, ըստ ցանկության
1 բաժակից մի քիչ ավել կտրատած ընկույզ
Գլազուրը
1 3 բ յուղոտ սերուցք
⅔ բ շոկոլադի կաթիլներ
10-20 գ կարագ
կոնյակ կամ ռոմ
Рецепт
220 г сл масло
4 яйца (отделить желтки для теста , белки для безе)
1 ст сахар
1 ч л разрыхлитель
Щепотка соли
Ванилин
Цедра 1 апельсина
⅓ ч л корица (по желанию)
2 ½ ст муки (может чуть больше)
Безе
4 белка
⅔ ст сахар
Ванилин
1 ⅓ ст измельченный грецкий орех
Печь при температуре 180°С 45-50 минут (до золотистой корочки)
Глазурь
⅔ ст шоколадные капли
⅓ ст сливки
10 г сл масло
Коньяк по желанию
