Chocolate Walnut Cake

Name: Chocolate Walnut Cake
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 1 servings
Ingredients: 120 g chocolate cookies (not powdered); 15 g powdered sugar; 15 g cocoa powder; 50 g butter; 2 chicken eggs; A pinch of vanillin; 100 g sugar; 500 ml milk; 50 g corn starch; 150 g butter (room temperature); 80 g walnuts; 30 g dark chocolate

Chocolate Walnut Cake is a rich and indulgent dessert featuring a chocolate cookie crust, creamy custard filling, and toasted walnut topping. Perfect for celebrations or as a sweet treat to satisfy your chocolate cravings!

Useful and quick

Nov 16, 2024 - 14:12

Nov 16, 2024 - 14:19

Chocolate Walnut Cake

Prep Time 25 min

Cook Time 15 min

Serving 1

Difficulty Easy

Chocolate Walnut Cake is a luscious dessert that combines the richness of chocolate with the delightful crunch of toasted walnuts. Featuring a buttery chocolate cookie crust, a smooth custard cream filling, and a topping of dark chocolate drizzle with chopped walnuts, this cake is perfect for any occasion. Whether you're celebrating a special moment or simply indulging in a sweet treat, this cake offers a harmonious blend of textures and flavors that will satisfy every chocolate lover's cravings.

Ingredients

120 g chocolate cookies (not powdered)
15 g powdered sugar
15 g cocoa powder
50 g butter
2 chicken eggs
A pinch of vanillin
100 g sugar
500 ml milk
50 g corn starch
150 g butter (room temperature)
80 g walnuts
30 g dark chocolate

Nutritional Information

Calories: 400

Protein: 6 g

Fat: 25 g

Saturated Fat: 12 g

Unsaturated Fat: 11 g

Trans Fat: 0 g

Carbohydrate: 38 g

Sugar: 24 g

Fiber: 2 g

Cholesterol: 85 mg

Sodium: 120 mg

Directions

Combine 120 g of chocolate cookies (whole, not powdered), 15 g of powdered sugar, 15 g of cocoa powder, and 50 g of melted butter. Mix thoroughly and press the mixture into the bottom of a cake mold to create an even base. Set aside or refrigerate while preparing the filling.
In a saucepan, whisk together 2 egg yolks, a pinch of vanillin, 100 g of sugar, 500 ml of milk, and 50 g of corn starch. Cook over medium heat, stirring continuously, until the mixture thickens into a smooth custard. Cover the custard with cling film to prevent a skin from forming and refrigerate until chilled.
In a mixing bowl, beat 150 g of room-temperature butter until light and fluffy. Gradually incorporate the chilled custard and mix until smooth. Spread the custard mixture evenly over the cookie base.
Toast 80 g of walnuts in a dry pan for 2-3 minutes, then chop them into small pieces. Sprinkle the walnuts over the custard layer. Melt 30 g of dark chocolate by placing it in a piping bag (or polymer paper) and immersing it in hot water. Snip the tip and drizzle the melted chocolate over the cake for decoration.