Ingredients
Method
Preparation
- Make sure all ingredients are at room temperature and prepare your baking pan.
- Preheat the oven to 180°C (350°F).
- In a large bowl, beat the eggs with the sugar until the mixture becomes fluffy.
- Add the ground walnuts and melted butter, mixing gently to combine.
Making the Chocolate Cream
- In a small saucepan, heat the heavy cream, then add the broken dark chocolate, stirring until smooth.
Assembling the Cake
- Once the cake has cooled, pour the chocolate cream over the top and spread it evenly.
- Sprinkle the top of the cake with chopped walnuts and, if desired, some chocolate flakes or cocoa powder.
- Chill the cake in the refrigerator before serving.
Nutrition
Notes
To keep the Nut Cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It can be kept in the refrigerator for up to five days. If you want to keep it longer, consider freezing individual slices. Just ensure they are wrapped well to avoid freezer burn. Use room temperature ingredients for better mixing. Do not overmix the batter; gently fold in the nuts and butter. Let the cake cool completely before adding the chocolate cream to avoid melting it.