Chocolate cake with nuts quickly. How to make chocolate cake with nuts according to step-by-step recipe and photos

– a transitional period of development, characterized by a change in life attitudes, a reassessment of experience and the determination of prospects. Develops between 35 and 50 years. Accompanied by repeated thoughts about the meaning of life and missed opportunities, emotional irascibility, anger, aggressiveness, depression, provocation of conflicts, adultery, addiction to alcohol, and a radical change of interests. Professional diagnosis is carried out by a psychologist during a conversation. Manifestations of the crisis become less pronounced if the specialist’s recommendations are followed.

General information

The name “midlife crisis” was introduced by the Canadian psychoanalyst E. Jacques to designate the age period from 40 to 60 years, accompanied by a rethinking of acquired experience and loss of interest in the present. Later, the boundaries of the crisis were shifted; now its onset is often observed at 30-35 years of age. Men experience the transition stage more difficult than women. This is explained by society’s high demands for career achievements and financial viability, and insufficient recognition of the importance of fulfillment in family life. Symptoms of a crisis period are more noticeable among residents of large cities and among representatives of creative professions.

Causes of midlife crisis in men

All middle-aged men go through a crisis. The degree of severity of symptoms - emotional experiences, behavioral disorders, personal and social maladjustment - is determined by social, cultural, psychological, material, household and biological factors. The following are common causes of a severe crisis:

Financial insolvency. Modern society ascribes to a man the role of “breadwinner” as one of the main ones. At certain age stages, one recognizes oneself as successful or unsuccessful, depending on material well-being.
Dissatisfaction with marriage. A personal crisis in men often coincides with a crisis in marital relationships. By this point, raising children ends, life is completely settled, and the husband and wife have fewer common interests.
Death of loved ones. The trigger for a crisis can be the death of a parent or friend. A man experiences loss, feels loneliness more acutely, and is faced with the awareness of the finitude of life.
Deterioration of health. By the age of 40-50, changes occur at the physiological level - flexibility, strength, endurance decrease, joint pain occurs, testosterone production decreases, and the body ages. A decrease in performance contributes to the development of anxiety about maintaining the possibility of professional fulfillment.
Adherence to stereotypes. The media promotes the “cult of youth”, material and social success as conditions for happiness. Age discrimination is widespread.
Psychological characteristics. Men who are insecure and dependent on the opinions of others are more susceptible to experiencing a crisis. Focus on the future, the ability to make plans and translate them into reality help to easily overcome the transition stage.

Pathogenesis

The origin of the crisis in midlife was studied in detail by E. Erikson. According to his theory, at the age of 35-50 certain developmental tasks are formed, the solution of which requires the acquisition of new skills and abilities. The successful completion of a crisis allows you to gain new experience and find peace of mind. The main task is to make a choice between stagnation of the “I” (Ego) and generativity, that is, the spread of interests beyond the boundaries of one’s own well-being. When implementing the second option, one identifies oneself with other people, with future generations, which partly solves the existential problem of the meaning of life and the inevitability of death. Choosing stagnation of the “I” means returning and reconciling with the acquired ways of functioning. A person prefers a familiar, comfortable state and refuses to experience stressful situations. Often in the future this leads to disappointment, dissatisfaction, and depression.

Symptoms of midlife crisis in men

For men, the period of crisis is manifested by changes in the emotional and behavioral sphere. Thoughts arise about one’s own inadequacy, fear of approaching old age, and hatred of the daily routine. Many men talk about the feeling of being “backed into a corner”, the desire to change everything, to “turn it upside down”. Depression, depression, irritability, and anger increase. Attempts to change the situation and restore peace of mind are often destructive, since there is no understanding of the causes of emotional instability.

Men become more withdrawn when communicating with close relatives. The previous relationship with the spouse no longer satisfies the emerging needs for understanding, support, and recognition. Professional activity begins to seem monotonous, boring, preventing self-realization and creativity. Trying to resolve an internal crisis situation, men change external factors: they divorce their wives, quit their jobs, get involved in sports, fishing, hunting, computer games and gambling. A change in relationships and activities gives the illusion of activity in life, a certain return to youth.

Complications

Without the help of psychologists and the support of relatives, the crisis in men drags on and is accompanied by destructive emotional and personal changes. The most common complication is depression. It is formed when one refuses to actively resolve the basic conflict, “escapes” from the problem. Relationships and activities remain the same, but internal dissatisfaction accumulates, the idea of the meaninglessness of further existence and the unattainability of happiness is consolidated. In addition, depression can develop after overcoming the crisis and assessing its consequences - loss of marital, friendly, professional relationships, loss of career, income.

Diagnostics

Identifying a midlife crisis is the task of a psychologist. If there are no complications - depression, social and personal maladaptation - then diagnosis is performed using the method of clinical conversation. As a rule, men are critical of their own experiences and are able to describe emotions, feelings, disturbing thoughts, fears, and talk about actions. If there are complaints of depressed mood, apathy, prolonged melancholy, or suicidal thoughts, an additional psychodiagnostic study is carried out aimed at identifying depression. Personality questionnaires are used (for example, the Standardized Multifactor Personality Research Method by L.N. Sobchik), as well as specific scales (Zang Scale, Beck Depression Scale, Life Satisfaction Scale and others).

The age crisis is a natural stage of mental development; men experiencing it do not need treatment. If there are pronounced manifestations of the transition period, the risk of divorce, job loss, or the development of depression, it is worth seeking counseling help from a psychologist or psychotherapist. To overcome the crisis as easily as possible, you must adhere to the following recommendations:

Provide emotional support. In a crisis, men begin to feel loneliness, misunderstanding of others, pressure of rules and requirements in all areas of life. It is important for wives, parents, and children to show patience and become more interested in the affairs and experiences of a loved one.
Make productive changes. It is worth putting emotions into the background, assessing the productivity and destructiveness of changes in life. For example, instead of quitting your job, find an exciting hobby. Parents and wives should understand a man’s need for change, not resist it, not create conflict situations, and try to diversify the daily routine.
Reduce requirements. During a crisis, men are acutely aware of any restrictions - rules of behavior, family traditions, daily routine, job responsibilities. Where possible, it is necessary to eliminate formal requirements, expanding freedom of action. You cannot compare with the successes of others, set the bar, or have high expectations.
Accept changes. A crisis is a time for deep inner work. It is important not to rush, to realize and analyze the feelings, ideas, and plans that arise. The old development situation (relationships, rituals, activities) can no longer satisfy the needs of the individual; one needs to understand the inevitability of changes and accept them.
Track the duration of the crisis. The duration of this stage ranges from 4-6 months to one and a half years. If emotional discomfort persists for a longer period of time, it is recommended to consult a psychotherapist or psychologist.

Prognosis and prevention

The prognosis in most cases is favorable - a crisis, as a natural stage of development, has a beginning, culmination and completion with the formation of a new image of the Self, an understanding of one’s purpose, priorities, and values. Such certainty ensures spiritual harmony and emotional balance - qualities that mark the transition to a stable period. It is impossible to prevent a crisis, but with the right attitude towards the upcoming changes, you can reduce its duration and severity. It is important to follow the recommendations of psychologists and remember the temporary nature of the difficulties.

Galchonok: | April 26th, 2018 | 1:48 dp

Thanks for the advice!
I corrected the situation. I prepared the syrup, cut off the cakes adjacent to the cream. I soaked the cakes in syrup and placed them on the cream again. It turned out juicy and sweet!
Syrup: 0.5 cup sugar + 1/3 cup hot boiled water
Answer: Galchonok, thanks for sharing the result! And for your resourcefulness, perhaps your experience will be useful to readers.

Galchonok: | April 25th, 2018 | 1:59 dp

Thank you very much!!!
It turned out to be a very tasty cake!
Instead of chocolate, I added cocoa and butter to the cream. The eggs turned out to be small, so I took 4 medium ones. I don’t know if I did the right thing?
The only negative is that the cake turned out not very sweet, there was not enough sugar. Do you think maybe you need to increase the amount of sugar. But I don’t know in the cream or in the dough?
Answer: Galchonok, if you added cocoa and butter to the cream, you could add a little sugar. Since chocolate is sweet, replacing it with cocoa might not have had enough sweetness in the cream. You can also slightly increase the amount of sugar in the dough, but not too much by 1/4, 1/3 cup, so as not to spoil the biscuit.

Tatiana: | March 5th, 2018 | 4:55 dp

Dasha, thank you for the detailed recipe and explanations in the comments. I’ve always been concerned about the issue of raising the middle of the cake, I’ll definitely use your secret.
Answer: Tatyana, please! Bon appetit!

Sasha: | February 12th, 2018 | 6:03 am

Is your glass 200 or 250 ml?
Answer: Sasha glass 250 ml.

Irina: | January 29th, 2018 | 7:37 pm

Does your recipe call for baking soda twice? Is this a typo for a glass of 1.5 tablespoons of soda that is not full?
Answer: Irina, this is not a typo. First it says: Baking powder - 1.5 tsp. And then another 0.5 soda. If there is no baking powder, then add 1.5 soda, but it’s better with baking powder. You can use less soda. Because if you only use baking soda, the taste may remain.

Sasha: | January 20th, 2018 | 6:30 pm

Something is not clear. If the cake turns out dry, why then add a lot of flour and soak the cakes. Isn’t it better to reduce the amount of flour and there won’t be any problems? Please answer. I would like to cook
Answer: Sasha, the cakes are soaked not because they are dry, but because it’s better with soaking. If you add less flour, the sponge cake will not become moist, it will simply settle.

Sofia: | October 3rd, 2017 | 11:43 am

can you add frozen cherries to the dough?
Answer: Sofia, you can. It will be an interesting option :). Just don’t add too much so that the liquid from the cherries doesn’t make the body runny. You can first defrost the cherries in a sieve so that the excess juice drains and the cake does not float.

Valentina from Vladivostok:| January 27th, 2015 | 6:30 am

I copied almost the same recipe from the magazine “Public Nutrition” in 1976, the technologist shared. She invented it. There are some differences with yours. Walnuts only, 1 cup. There is no cream in the cream, but pieces of citrus fruit are added, usually tangerines or lemons. The dough also contains lemon juice. I was interested in this simple recipe, it seemed that it should be delicious. It turned out to be finger-licking good. Some people wrote about your recipe: “Nothing special.” But according to “my” recipe there were no indifferent people. I have never tried a better cake with such a simple execution.

Vera: | October 18th, 2014 | 7:54 am

everything worked out!

Elena: | September 12th, 2014 | 10:43 am

Do you need to put out baking soda with vinegar?
Answer: Elena, there is no need to extinguish in this recipe.

Anna: | December 12th, 2013 | 12:24 pm

Please tell me how to cook a cake in a slow cooker? (I don't have an oven!)

Answer: if you have a baking mode in your multicooker, then the cake can be baked in it. Baking time depends on the multicooker model. But in principle it is possible :)

Nina: | April 14th, 2013 | 9:50 am

How to make another chocolate cream without condensed milk?

Answer: You can take a delicious version of the cream, for example, from the Dobosh cake here.

Anonymous: | November 25th, 2012 | 9:50 am

it turned out delicious

Anonymous: | October 23rd, 2012 | 5:33 dp

is it possible to use other nuts?? thank you)

Answer: yes, you can, any to your taste.

Nasiba: | October 7th, 2012 | 6:24 dp

Very simple recipe! It turned out to be a very tasty cake, they destroyed it instantly :)! Thanks Dasha!

Natalya: | July 20th, 2012 | 1:43 pm

Please write more: Do you wash, scald or simply peel the walnuts? Or are you not processing it at all?

Answer: No, I don’t specially process the nuts in this recipe. The main thing is to buy young nuts, then they will not taste bitter.

Gulnara: | June 28th, 2012 | 8:56 am

My cake after baking is only 3 cm high, is that how it should be? The quantity of products is exactly according to the recipe, the shape is 22 cm in diameter, covered with foil, electric oven. There is no way to cut it into three parts...

Answer: 3 cm - this means that the cake rose well during baking, but not perfectly. Here, without seeing the process, it is very difficult to say at what stage the blot was made. Perhaps the whites were not whipped into a thick enough foam. Or, during stirring, some of the air bubbles have settled. I wrote in detail about biscuit dough (and this is just a variation of it). Look, Gulnara, maybe you’ll find the answer there to the question of where the mistake was. But since this is the case, then cut it into 2 parts - it will also be great.

Alinka: | March 15th, 2012 | 4:57 pm

I baked your cake. Special thanks for the method of cooking under foil, for the first time I got a porous baked sponge cake. If this works with other sponge cake recipes, then there’s no price for you! The sponge cake was really dry as you wrote, and I also baked it for a long time( next time I’ll try 40 minutes as you recommend) In general, it soaked in properly. It turned out very tasty, and next time I’ll leave the nuts larger. Thanks for the recipe!

Answer: I'm glad you liked it, Alinka! Foil is a very useful thing when baking, especially if the sponge cake is baked in a large-diameter mold.

Anna: | February 21st, 2012 | 4:15 pm

And I make sponge cake in the microwave. Bake for 5 minutes at full power. It turns out soft and airy. I haven’t tried this cream, but in the picture it looks incredibly appetizing! I will definitely treat myself, my daughter and my husband on March 8th!

Julia: | February 21st, 2012 | 6:22 dp

Can I use 10% fat cream?

Answer: Cream with such a low fat percentage can curdle when heated, resulting in a cream with unappetizing flakes. If it is impossible to find cream with 20% fat content, then I advise you to try this method: 3 tbsp. mix cocoa with 3 tbsp. sugar, 2 tbsp. milk and, stirring continuously, cook over low heat until the sugar dissolves. Add 50 g of butter (should already be softened) and immediately turn off the heat.

Masha Mironova: | February 20th, 2012 | 1:21 pm

I have a 240 ml mug, I use it instead of a glass. Maybe it's because the flour isn't freshly sifted? After purchasing it, I usually sift it all right away, pour it into a jar and then take it out as needed. Maybe she's shrinking too much?
With the thickness “like dumplings”, I am, of course, exaggerating. I was confused by the phrase about pancake batter; in my understanding, pancake batter is slightly thicker than pancake batter. In general, the cake is delicious anyway, I’ll bake it again as expected and tell you about it.

Masha Mironova: | February 20th, 2012 | 11:15 am

Dasha, all the liquid in the cakes is eggs, the rest of the ingredients are dry. As a result, my dough did not at all resemble the consistency of pancake dough, more like dumplings. I doubted it and added cream. Well, my unpredictable oven made itself known. The cake was baked on top, voluminous, beautiful, like in the picture, delicious, but charred on the bottom. so I cut it in half, soaked the normal layer with cream (I had to pour milk into the cream instead of cream), and from the remaining layer I scraped off what wasn’t burnt, crushed it into crumbs, mixed it with the rest of the cream and put it on the crust. It turned out delicious, despite the adventure! I also want to eat half the cake while I hold on :)

Answer: Masha, the dough should be thick, but not so thick that you can make dumplings from it. Look at the photo where it has already been put into the form. The dough was liquid enough to flow from the saucepan (with the help of a spoon) into the mold, but also thick at the same time (the unevenness on the surface of the dough was not smoothed out while I was photographing). I remember that you already wrote that there is a problem with the thickness of the dough. How and with what do you measure flour? For example, I use good old Soviet faceted glasses (visible in the photo). Maybe your glass volume is larger than 250 ml? Or do you “compact” the flour in some way before pouring it out? Or are the eggs closer in size to quail eggs than to chicken eggs? It looks like the same error is happening over and over again and I'd like to look into it and fix it.

The chocolate flavored cake is a favorite of children and adults. If you want to impress your guests and please them, then there is nothing better than a chocolate cake combined with the taste of nuts.

Chocolate cake with almonds and walnuts

The taste characteristics of two types of nuts and chocolate fill the baked goods with an original and rich taste.

Step-by-step cooking algorithm:

This cake can be eaten not only cold, but also hot.

Cake with nut cream and prunes

A delicious and healthy chocolate cake with prunes and walnuts, which will become the main dish of the holiday.

Ingredients for the dough:

flour – 300 g;
walnuts – 150 g;
honey – 150 g;
sugar – 150 g;
a pair of eggs;
lemon juice – 1 tbsp. l.;
baking powder – 0.5 tsp.

Cream ingredients:

prunes – 500 g;
walnuts – 150 g;
sugar – 150 g;
sour cream – 250 g;
butter – 200 g.

You will also need chocolate chips for sprinkling; you can make them using a grater.

Cooking time is about 1.5 hours. Calorie content – approximately 353.8 kcal.

First you need to prepare a mixture of ground eggs with sugar, to which baking powder, wheat flour, and finely chopped walnuts are added. You should also add honey to the dough. It should be liquid, so it needs to be kept in a water bath.

The collected ingredients should be mixed into one mass. The consistency should resemble sour cream. Each of the cakes is made from one third of the dough. The oven is heated to 170–180 degrees.

While the cakes are baking, you can pay attention to the cream. Prunes need to be softened a little by pouring hot water for 40 minutes. The water is drained and the prunes are minced through a meat grinder. Chopped nuts and prunes are added to the foam of thoroughly whipped sour cream and sugar.

The creation of the cream is completed by adding butter. The cream is applied to the cakes, trying to saturate them properly. The cake is almost ready, you just need to decorate it by covering it with chocolate chips and pieces of prunes.

No Bake Chocolate Hazelnut Cake Recipe

If you don’t have time to bake, you can get creative by making the cake without using an oven.

Base ingredients:

chopped walnuts – 1 cup;
sugar – 100 g;
dark chocolate – 50 g;
liqueur – 2 tbsp. l.
salt - a pinch.

Cream components:

butter – 200 g;
chocolate – 85g (bar);
eggs – 4 pcs.;
liqueur – 1 tsp;
coffee granules – 2 tsp.
vanilla, cinnamon, salt - to taste.

Cooking time is about 40 minutes. Calorie content – about 500 kcal.

Pre-chopped nuts and chocolate are mixed with all the other ingredients of the cake base. The mixture is poured into any cake mold and placed in the refrigerator. You can start preparing the cream. Softened butter with sugar, liqueur and coffee granules are whipped into cream.

Chocolate, melted in a water bath, is cooled and added to the butter cream, sprinkled with vanilla, and stirred. While whipping the cream, add eggs one at a time. The mass should acquire a homogeneous silky consistency. Now you can take the frozen base out of the refrigerator and cover it with cream. After cooling, you can serve. The frozen cake is easily cut into pieces.

A delicacy made from ready-made cakes

This cake is suitable for a holiday, or just for tea. Cakes can be bought in the store.

Components:

sponge cakes – 3 pcs.;
condensed milk (can be boiled) – 3 cans;
chocolate – 70 g;
butter – 280 g;
peanuts – 2 cups;
coffee –120 ml;
cognac to taste.

Production time is approximately 1 hour. Calorie content – approximately 353 kcal.

To begin with, you can prepare the impregnation. The coffee needs to be brewed; you can dissolve regular instant coffee. Sugar is added to it, it is also recommended to add a little cognac. The finished impregnation must be cooled. Beat condensed milk with butter, add melted and cooled chocolate. Now you can cook the peanuts. The nuts need to be roasted, peeled and crushed with a rolling pin.

Each of the cakes is soaked in sweet coffee and smeared with chocolate cream. The cakes are stacked one on top of the other. The assembled cake is coated on all sides and generously covered with nut crumbs, pressing them into the surface to fix. All that remains is to cool the cake in the refrigerator. After a couple of hours you can try.

Making a cake can be a tedious task if you don't know the tricks of making it. Making your own biscuit requires meeting several conditions. Some tips from the experts:

The biscuit dough should not be mixed for too long, as it is necessary to preserve air bubbles, because they are what allow the dough to rise;
To keep the crumbly dough tender, it is recommended to use only egg yolks;
It is not recommended to mix nuts with cream, as moisture causes them to become soggy and lose their taste;
It is not advisable to open the oven at the very beginning of the process, 20–25 minutes, this leads to the biscuits falling off;
you need to roll out the dough to a thickness of no more than 0.4–0.8 cm, then it will bake well;
puff pastry requires a room temperature of about 15–17 degrees, and a baking temperature of at least 220 degrees so that the oil does not leak out;
the mold is filled with dough only 2/3 of its height, leaving room for the biscuit to rise;
to get a stable buttercream, beat it in a bowl of cold water;
the oil for the cream should only be fresh, because it is the main component of the cream;
the protein cream will only be airy if you beat it in a dry container;
adding sugar syrup to the protein mass should occur with constant stirring, little by little;
custard becomes thicker depending on the amount of flour or starch in its composition.

Following these rules makes it possible to quickly and easily create a confectionery masterpiece in the form of a lush and delicious cake with nuts.

Chocolate cake with almonds and walnuts

The taste characteristics of two types of nuts and chocolate fill the baked goods with an original and rich taste.

Products:

walnuts and almonds – 250 g each.

a couple of chocolate bars

butter – 200 gr.

sugar – 100 gr.

How to make chocolate cake with almonds and walnuts:

Walnuts, almonds and chocolate should be crushed.
Then the butter is ground with sugar, and the yolks are beaten into the mixture.

Beat the whites until foamy and add to the prepared mixture. The dough is ready.
Now you need to put it in a mold, place it in the oven and cook for half an hour at 180 degrees.

This cake can be eaten not only cold, but also hot. You can decorate the top of the cake as you wish.

Cake with nut cream and prunes

A delicious and healthy chocolate cake with prunes and walnuts, which will become the main dish of the holiday.

Products:

for test:

flour – 300 gr.

walnuts – 150 gr.

honey – 150 gr.

sugar – 150 gr.

eggs - 2 pcs.

lemon juice – 1 tbsp. spoon

baking powder – 0.5 tsp

for cream:

prunes – 500 gr.

walnuts – 150 gr.

sugar – 150 gr.

sour cream – 250 gr.

butter – 200 gr.

You will also need chocolate chips for sprinkling; you can make them using a grater.

How to make a cake with nut cream and prunes:

The collected ingredients should be mixed into one mass. The consistency should resemble sour cream. Each of the cakes is made from one third of the dough. The oven is heated to 170–180 degrees.

Read also: How I increased my breast size by 2 sizes in 1 week
The creation of the cream is completed by adding butter. The cream is applied to the cakes, trying to saturate them properly. The cake is almost ready, you just need to decorate it by covering it with chocolate chips and pieces of prunes.

No-bake chocolate cake with nuts

If you don’t have time to bake, you can get creative by making the cake without using an oven.

Products:

for the base:

chopped walnuts – 1 cup

sugar – 100 gr.

dark chocolate – 50 gr.

liqueur – 2 tbsp. spoons

salt - a pinch

for cream:

butter – 200 gr.

chocolate – 85 gr. (tile)

eggs – 4 pcs.

liqueur – 1 teaspoon

coffee granules – 2 teaspoons

vanilla, cinnamon, salt - to taste

How to make a no-bake chocolate nut cake:

A delicacy made from ready-made cakes

This cake is suitable for a holiday, or just for tea. Cakes can be bought in the store.

Products:

sponge cakes – 3 pcs.

condensed milk (can be boiled) – 3 cans

chocolate – 70 gr.

butter – 280 gr.

peanuts – 2 cups

coffee – 120 ml.

cognac to taste

How to prepare a delicacy from ready-made cakes:

To begin with, you can prepare the impregnation. The coffee needs to be brewed; you can dissolve regular instant coffee.

Beat condensed milk with butter, add melted and cooled chocolate. Now you can cook the peanuts. The nuts need to be roasted, peeled and crushed with a rolling pin.

Each of the cakes is soaked in sweet coffee and smeared with chocolate cream.

The cakes are stacked one on top of the other. The assembled cake is coated on all sides and generously covered with nut crumbs, pressing them into the surface to fix.

All that remains is to cool the cake in the refrigerator. After a couple of hours you can try.

Useful tips
Making a cake can be a tedious task if you don't know the tricks of making it.

Making your own biscuit requires meeting several conditions. Some tips from the experts:

The biscuit dough should not be mixed for too long, as it is necessary to preserve air bubbles, because they are what allow the dough to rise;

To keep the crumbly dough tender, it is recommended to use only egg yolks;

It is not advisable to open the oven at the very beginning of the process, 20–25 minutes, as this will cause the biscuits to fall off;

You need to roll out the dough to a thickness of no more than 0.4–0.8 cm, then it will bake well;

Puff pastry requires a room temperature of about 15–17 degrees, and a baking temperature of at least 220 degrees so that the oil does not leak out;

The mold is filled with dough only 2/3 of its height, leaving room for the biscuit to rise;

To obtain a stable buttercream, beat it in a bowl of cold water;

The oil for the cream should only be fresh, because it is the main component of the cream;

The protein cream will only be airy if you beat it in a dry container;

Adding sugar syrup to the protein mass should occur with constant stirring, little by little;

Custard becomes thicker depending on the amount of flour or starch in its composition.

Following these rules makes it possible to quickly and easily create a confectionery masterpiece in the form of a lush and delicious cake with nuts.

Now watch the video recipe for chocolate and nut cake from Olga Matvey

Making chocolate cakes with nuts is another way to surprise guests and please loved ones. The chocolate and nut combination will give the baked goods a unique taste. To prepare such confectionery products, you can use nut “petals”, as well as ground or crushed nuts of any variety. But the best option is walnuts; they are the ones most often used for chocolate baking.

Recipes for chocolate sponge cakes with nuts

Chocolate cake with nuts, cherry liqueur and orange jam, Aphrodite marzipan

Required. 200 g sugar, 6 yolks, a bag of vanilla sugar, a pinch of salt, 7 egg whites, 150 g biscuit crumbs, 100 g, 100 g ground hazelnuts.

For filling: 30 g cherry liqueur, 200 g orange jam, 200 g marzipan, 100 g caster sugar, 1 egg, 50 g grated chocolate, 160 g caster sugar, 50 g coconut oil.

Cooking method. Grind the yolks, sugar, vanilla sugar and salt into a foam. Beat the whites and sugar into a stiff foam and combine with the mashed yolks. Add biscuit crumbs mixed with hazelnuts and grated chocolate to the protein-yolk mixture. Pour the finished dough into the mold and bake at 180 degrees. Cut the cooled cake into layers and soak each layer with liqueur. Spread the lower and middle layers with jam and add marzipan filling. Mix chocolate with egg and powdered sugar and pour in coconut oil. Mix everything thoroughly until creamy. Brush the top and edges of the chocolate sponge cake with nuts with the resulting filling.

Chocolate cake with nuts “Empress”

Required. 200 g butter, 150 g sugar, 100 g chocolate, 7 yolks, 100 g almonds and biscuit crumbs, 5 whites.

For decoration: 30 g almond straws, 100 g chocolate fondant.

Cooking method. Grind butter and sugar into foam. Melt the chocolate in a water bath and add to the butter foam, stirring in the yolks. Beat the mixture thoroughly. Then add almonds and crumbs. Beat the whites until foamy and carefully fold into the dough. Bake for 50 minutes. Stick an almond stick into the cooled cake. Melt the chocolate and pour it over the cake.

Chocolate cake with nuts, marzipan and whipped cream “Heaven and Earth”

Required. 200 g butter, 100 g sugar, 4 yolks, 100 g chocolate, 100 g ground almonds, 4 egg whites, 100 g flour.

For filling: 50 g marzipan, 50 g powdered sugar, 5 egg whites, 50 g chocolate fondant, 16 almond kernels.

Cooking method. Mix butter, sugar, yolks, almonds, adding melted chocolate. Knead flour into this mixture. Place the finished dough in the pan and bake for 50 minutes.

For filling: Mix marzipan with powdered sugar and roll into a flat cake. Pour melted chocolate fondant over the cake, cover with a marzipan cake and pour fondant over it again. Cover the chocolate cake prepared according to this recipe with nuts, whipped cream and powdered sugar.

Chocolate cake with nuts and sour cream “Zhivoglot”

Ingredients:

For the test:

2 eggs
1 cup of sugar
200 g margarine
1/2 cup nuts
2 teaspoons cocoa
1 teaspoon soda
1/5 cup flour

For cream:

200 g sour cream
1/2 cup sugar

Grind eggs with sugar, add soft margarine and nuts. Boil milk, dissolve cocoa, soda. Pour the mixture into the dough, add flour.

Knead the dough, bake 2 cakes. Coat the cooled cakes with cream and sprinkle with nuts on top.

To prepare the cream for chocolate cake with nuts, you need to beat sour cream with sugar.

Cake with chocolate and nut filling “Berlinsky”

Ingredients:

For the test:

1 egg
300 g flour
200 g butter
100 g sugar
lemon zest

For filling:

150 g almonds or other nuts
30 g cocoa
160 g sugar
a pinch of crushed cinnamon
2–3 eggs

Cooking method:

Grind the egg with sugar, butter, grated lemon zest, mix with flour. Roll out 2/3 of the dough into a square, prick in several places and bake until half cooked.

To prepare the filling, grind almonds or other nuts, mix with cocoa, sugar, a pinch of crushed cinnamon, and eggs, the mass should be thick. Spread jam (apricot, raspberry or strawberry) onto the semi-finished dough, and put the prepared mixture on top. Use the remaining raw dough to form a lattice on the cake and bake.

As you can see in the photo, according to this recipe, chocolate cake with nuts needs to be sprinkled with powdered sugar, and the empty spaces between the bars should be filled with jam:

Chocolate cake with nuts and butter cream “Pun”

Ingredients:

For the test: 300 g sugar, 250 g chopped hazelnut kernels, 150 g grated chocolate, 150 g flour, 10 eggs, 2 tsp. butter, salt on the tip of a knife.
For cream: 500 ml cream, 100 g powdered sugar.
For the chocolate fudge: 100 g sugar, 2 tbsp. l. cocoa powder
For decoration: 100 g powdered sugar, 100 g marzipan.

Cooking method:

To prepare the dough, break the eggs, separate the yolks from the whites.

Beat the whites with a mixer. Grind the yolks with sugar and salt, add flour, nuts, chocolate and whites, mix.

Place the dough in a greased pan and bake in an oven preheated to 200°C for 25–30 minutes.

Cool the finished biscuit, cut into 3 layers.

To prepare the cream, beat the cream with powdered sugar using a mixer. Grease the cakes with cream and combine.

To prepare fudge, mix sugar with cocoa, add 100 ml of water and cook until thick.

Beat the fudge using a wooden spatula, then heat to 45–50 °C.

Pour the fondant onto the top cake layer. Sprinkle the chocolate-nut cake with a mixture of marzipan and powdered sugar.

Nut cake with chocolate buttercream “Parisian secrets”

Ingredients:

For the test: 400 g chopped hazelnuts, 300 g sugar, 100 g butter.
For cream: 200 g grated chocolate, 200 g butter.
For the glaze: 200 g sugar, 3 egg whites.

Cooking method:

Fry the nuts until golden brown. Heat the sugar over low heat, stirring, until golden brown, then cool, add softened butter and nuts, stir, heat over low heat to 50–60 °C. Roll out 5-6 cakes from the warm dough.

To prepare the cream, mix chocolate with softened butter. Beat the cream with a mixer.

To prepare the glaze, mix the whites with sugar and beat with a mixer.

Grease the cakes with cream and combine. Pour glaze over the cake.

Chocolate and nut cake “Iliad”

Ingredients:

100 g flour, 7 eggs, 150 g powdered sugar, 20 g cocoa.

For filling: 250 g boiled potatoes, 150 g sugar, 100 g nuts, 10 g vanilla sugar, 50 g butter, a little liqueur, 3 egg whites, 40 g powdered sugar.

Cooking method:

Beat the yolks with sugar until foamy, quickly mixing in the whites, flour, cocoa: mix the mass lightly. Bake the finished dough in the oven. Cut into layers, spread with filling and combine. Spread the top and sides of the cake with filling, decorate with fruit and protein foam.

For the filling, boil thick sugar syrup and add chopped nuts to it.

Then add crushed potatoes, vanilla sugar, butter, liqueur. Mix the mass. Beat the egg whites and sugar into a thick white foam.

Making chocolate nut cakes

Chocolate cake with nuts “Black Prince”

Required: for the dough: 5 egg whites, 2 cups powdered sugar, 3 tbsp. l. cocoa, 1.5 tbsp. l. starch, 1 tbsp. l. balsam, 3/4 cup ground white crackers, 1.5 cups chopped walnuts; for cream: 5 yolks, 1.5 cups sugar, 3 tbsp. l. cocoa, 1/3 cup milk, 300 g butter.

Cooking method. Beat the whites into a thick foam with powdered sugar, add cocoa, starch, balm and carefully mix everything with breadcrumbs and nuts. Grease the mold with vegetable oil, place oiled paper on top or sprinkle with flour. Bake three cakes from the protein mass in a low-heat oven.

Method for preparing cream. Beat the yolks with sugar, add cocoa, milk, mix everything well. Place over low heat and, stirring continuously, bring to a boil. Using a wooden spatula, rub in the butter and combine it with the cooled custard. Transfer the cakes to them, grease the sides of the cake well and sprinkle everything with grated chocolate mixed with walnuts. The chocolate-nut cake prepared according to this recipe can be decorated with pomegranate seeds, halves of nut kernels, and chocolate pieces.

Chocolate cake with nuts and cognac “New Year's stump”

Compound: eggs – 14 pcs., sugar – 950 g, flour – 600 g, butter – 500 g, milk – 500 g, chocolate or cocoa – 100 g, chopped almonds – 250 g, cognac – 50 g.

Cooking method:

Beat 8 eggs with 200 g granulated sugar over low heat until thick. Add 200 g of flour and stir lightly. Apply the resulting dough in an even layer onto an oblong baking tray greased and sprinkled with flour and, if possible, 30x40 cm in size. Bake in a medium-heated oven for about half an hour. Then cool, cut horizontally into 3 equal parts 40 cm long, 10 cm wide. These layers are intended for making the stump itself.

Making custard. Prepare custard from 4 eggs, 60 g flour, 150 g sugar, milk, chocolate or cocoa and cool it.

Preparing buttercream. From 300 g butter, 200 g sugar, prepare well-whipped butter cream and mix it with the cooled custard.

Preparation of sand base. From peeled almonds, passed through a meat grinder, 2 eggs, 350 g of flour, 200 g of butter and 200 g of sugar, prepare shortbread dough, roll it into a layer 5 mm thick and 40 cm long. This layer is intended for the stump pedestal, which is why it must have at least 12–14 cm wide. Place it on a baking sheet and bake in a medium-heat oven.

Preparation of impregnation syrup. Boil the remaining 200 g of sugar with 300 g of water, add cognac and cool.

Sprinkle the finished layers intended for the stump with syrup, grease them with a thick layer of cream and lay one on top of the other. Trim the edges of the top layer with a knife to obtain a more rounded shape.

On both sides of the stump designed in this way, cut a triangular piece with a knife to get the appearance of a stump chopped with an ax. Place the pieces cut into a triangle in 3-4 places on top or on the sides of the decorated biscuit, like chopped off knots. Then grease the stump on top and on all sides with chocolate cream and smooth it with a serrated knife or pastry comb to get a semblance of rough stump bark. Apply white buttercream to the edges of the stump and knots to give them the appearance of the core of a stump chopped with an ax. Place the baked shortcrust pastry pedestal on a plate and sprinkle with green colored granulated sugar. Place the prepared cake on the pedestal and decorate with green butter cream, released using a thin tube from a pastry bag or cornet. The decoration can be supplemented with small mushrooms made from meringue. Cool the cake well. If desired, you don’t have to make a pedestal of shortcrust pastry; in this case, place the cake immediately on a dish of suitable size and shape.

Chocolate-nut cake “Grilyazh”

Ingredients for grilling: sugar – 250 g, peeled roasted almonds – 250 g, lemon juice; for cream: egg yolks – 4 pcs., sugar – 4 tbsp. spoons, strong black coffee, butter – 200 g;

For the test: eggs – 8 pcs., sugar – 8 tbsp. spoons, fried hazelnut kernels – 250 g, chocolate – 100 g.

Preparing grilled meats. Heat sugar without water in a bowl until it turns brown, add peeled, fried, finely chopped almonds and a little lemon juice to it. After holding this mixture on the fire for several minutes, pour it onto a marble slab greased with vegetable oil and use a knife blade moistened with hot water to smooth it out well.

Preparing the cream. Steam egg yolks, sugar and black coffee until a thick mass is obtained, add to it 150 g of ground roasted beans, creamed butter and mix everything well.

Preparing the dough. Grind the egg yolks and sugar well, add ground roasted hazelnut kernels, grated chocolate and stiff foam from the whites. Grease a large cake pan, sprinkle with flour, carefully transfer the dough into it and bake in the oven over medium heat until done.

Cool the cake, cut into two or three horizontal layers, layer and cover the surface and sides of the cake with cream. Cut the remaining grilled meat into small squares and decorate the cake with them.

Chocolate and nut cake “Southern Evening”

Composition for the protein base of the cake: walnut kernels – 100 pcs., egg whites – 10 pcs., sugar – 0.2 cups, ground breadcrumbs – 2 tbsp. spoons; for cream: milk - 2 cups, egg yolks - 10 pcs., sugar - 1.5 cups, flour - 2 tbsp. spoons, zest of one lemon or vanilla sugar, cocoa powder - 3 tbsp. spoons, butter – 300 g.

Grind the peeled nut kernels in a meat grinder. Beat the whites with sugar until it is completely dissolved and a fluffy, homogeneous mass is formed. Add ground crackers and nuts to the protein mixture. Prepare sheets of tracing paper and cut into them round or oval protein cakes of equal size and thickness. Bake in the oven on low for about 2 hours and cool.

Preparing the cream. Beat the yolks with sugar with a mixer, add a glass of cold milk, vanillin or lemon zest, flour at the end of whipping and stir until smooth. Boil the remaining milk and pour the prepared mixture into it in a thin stream, stirring continuously. Heat over low heat until boiling, then cool the resulting mass. Separately, cook cocoa syrup from 2 tablespoons of milk, 2 tablespoons of sugar and 3 tablespoons of cocoa powder. Add softened butter into the cooled cream in parts, beat with a mixer or whisk and divide the cream into two equal parts: add cooled cocoa syrup to one part, beat well.

Carefully glue the chocolate cake layers with walnuts prepared according to this recipe together. Grease the surface and sides of the cake with brown cream. Sprinkle the cake with grated chocolate and decorate with beautiful large halves of walnut kernels.

Nut cake with chocolate cream “Stefania”

Ingredients for the protein base of the cake: egg whites – 8 pcs., sugar – 150 g, chopped almonds – 200 g or other nuts, ground crackers – 1 tbsp. spoon; for cream: egg yolks – 8 pcs., sugar – 120 g, flour – 1 teaspoon, milk – 400 g, butter – 150 g, chocolate – 2 slices.

Preparation of the protein base. Mix the whites whipped into a strong foam with sugar, ground nuts, breadcrumbs and bake 3 identical cakes.

Preparing the cream. Grind the yolks with sugar until foam forms, add flour, pour in hot milk and stir with a whisk until the mixture thickens. Add whipped butter and grated chocolate to the cooled cream. Use the resulting cream to grease each cake layer, sides and top of the cake, cover everything with grated chocolate.

Chocolate nut-almond cake

Ingredients for the first cake: egg yolks – 10 pcs., powdered sugar – 250 g, cocoa powder – 1 tbsp. spoon, milk – 1 teaspoon, walnut kernels – 250 g, vanillin; for the second cake: egg whites - 10 pcs., powdered sugar - 250 g, juice from half a lemon, crushed biscuit cookies sifted through a rare sieve - 3 tbsp. spoons, ground almonds without skin - 250 g, vanillin.

Preparing the first cake. Grind the yolks with sugar until a fluffy mass is formed, add cocoa diluted with milk, ground walnut kernels and vanillin. Transfer the mixture into a greased pan and sprinkled with potato starch and smooth it out. Immediately prepare the second crust.

Preparing the second cake. Beat the whites with powdered sugar into a strong foam, add lemon juice, prepared biscuits, almonds and vanillin. Mix everything carefully and place it on top of the first cake layer, making a mound in the center, as the dough shrinks during baking.

Bake the cake in a moderately preheated oven for 50-55 minutes.

The next day, spread a thin layer of warm orange marmalade over the top and sides of the cake and, when dry, top with chocolate or coffee glaze.

Cake with chocolate and nuts “Royal”

Required. For the dough: 400 g butter, 18 eggs, 400 g sugar, 1 tablespoon grated lemon zest, 1 teaspoon chopped nutmeg, 70 g starch, 70 g wheat flour, 2 tablespoons olive oil.

For filling: 500 g chopped sweet almonds, 2 tablespoons chopped bitter almonds, 7 egg whites, 400 g caster sugar, 1 tablespoon rum, 1 teaspoon butter.

For the glaze: 100 g sugar, juice of 1 lemon, 1 tablespoon white wine.

For decoration: 100 g grated chocolate, 2 tablespoons chopped walnut kernels.

Cooking method. To prepare the dough, carefully break the eggs and separate the yolks from the whites. Grind the yolks with sugar. Beat the egg whites using a mixer. Mix softened butter with mashed yolks and beat with a mixer, add lemon zest, whites, nutmeg, stir, add a mixture of flour and starch and beat again with a mixer.

Place the dough in a pan greased with olive oil, place in a moderately preheated oven for 25 minutes, then cool, cut horizontally into two layers.

To prepare the filling, mix almonds with powdered sugar and egg whites, place in a water bath and, stirring, bring to a boil.

Place in a greased pan and place in an oven preheated to 120°C for 10 minutes. Cool the filling, add rum, place on the crust, and place another crust on top.

To prepare the glaze, mix sugar with lemon juice, grind, pour in wine, stir and pour onto the top cake layer.

Decorate the finished cake with grated chocolate and nuts.

Look at the photos of chocolate and nut cakes for the recipes suggested above:

Recipes for chocolate cakes with prunes and walnuts

Chocolate cake with nuts and dried fruits

Ingredients:

prunes 100 g
dried apricots 100 g
raisins 100 g
walnuts 100 g
sour cream 1 l
sugar 2 tbsp.
egg 3 pcs.
butter 75 g
soda 1 tsp.

Preparation:

Pour washed raisins, prunes and dried apricots with hot boiled water and leave for 30 minutes. Grind the nuts - grind the walnuts through a meat grinder. Mix chopped dried fruits and nuts, dried apricots, prunes and raisins, pass through a meat grinder, add nuts to them.

Make the dough with dried fruits: mix dried fruits with flour, sugar, eggs and butter, mix. Add 1 tsp. l. soda, slaked with lemon juice, mix well.

Place the finished dough in a cake pan and place in an oven preheated to 180 degrees for 35-40 minutes to bake.

To prepare the cream for chocolate cake with prunes and nuts according to this recipe, it is better to first separate the sour cream from the water. To do this, take the required amount of sour cream - we have 1 liter and place it in a clean napkin, tie the ends and hang for 30 minutes.

Mix the prepared sour cream with 1 glass of sugar until the grains are completely dissolved. Take the finished cake out of the oven, let it stand in the pan for a while (5-7 minutes), then cover with a clean napkin. Then remove it from the mold and cool.

Cut the cooled cake in half, so you get two cakes from one cake. Turn the cut side up and soak both cake layers well with sour cream. Leave about 1/4 of the cream for greasing the top of the cake.

Place the soaked chocolate cake layers with walnuts on top of each other, decorate the top with cream and chocolate chips.

Chocolate cake with nuts and prunes

Ingredients:

For the test:

3 eggs;
300 g sour cream (any fat content will do);
200 g sugar;
1 teaspoon with a small amount of baking soda;
25 g;
210 g flour;
100 g prunes;
80 g walnuts.

Cream:

180 g soft butter;
150 g sugar;
egg;
50 g flour;
700 ml milk;
(For decoration).

To prepare chocolate cake with prunes and nuts, you need to beat granulated sugar with eggs into a fluffy foam. The mass should be light and airy. Add sour cream and soda slaked with vinegar. Gently but thoroughly work through the mixture with a whisk. Add cocoa to the flour, mix well and sift through a sieve directly into the cup with the dough. After kneading until smooth, you get a liquid dough. Then add finely chopped prunes and chopped nuts to the dough. Stir. Transfer all the dough into a 26 cm mold, the bottom of which must be covered with a piece of baking paper. Bake at 170 degrees for about 35-40 minutes. The cake turns out high and airy. Let it cool a little and take it out of the mold. Then place it on a wire rack until it cools completely.

While the cake is resting, prepare the cream. Cook the custard part first. To do this, mix sugar with egg and flour, add milk and cook until thick. Let cool to room temperature.

In a separate bowl, beat soft butter. Then, in small parts, begin to add custard to the butter mixture. Stop whipping only when the custard part completely enters the butter. The cream turns out light and airy, you don’t notice any oily heaviness in it.

Now you prepare the chocolate cake for assembling the cake. First, using a long knife, cut off a layer no more than 1 cm thick from it. This will be the base of the future cake. Cut everything else into cubes with a side of about 3 cm.

Place the base cake on the dish and grease it with cream. Coat the edges especially well so that they do not turn out to be dry.

Then lay out the pieces, first dipping them into the creamy mixture. Collect the cake in a mound.

Then simply sprinkle the cake with chopped nuts and randomly pour melted chocolate over it.

That's it, chocolate cake with walnuts and prunes is ready. Now it takes several hours for it to soak well.

Chocolate cakes with cream, nuts and dried fruits

Chocolate cake with nuts, sour cream and dried apricots “Eastern Tale”

Ingredients:

For the test: 500 g chopped almonds, 500 g sugar, 400 g chocolate, 200 g candied fruits, 5 egg whites, 2 tsp. butter.

For cream:

For decoration:

Cooking method:

To make chocolate cake with nuts and dried fruits, mix egg whites with sugar and beat with a mixer. Grate the chocolate on a fine grater, finely chop the candied fruits. Mix chocolate, almonds and candied fruits with the protein mixture. Place the dough in a greased pan and bake in an oven preheated to 200°C for 15 minutes.

To prepare the cream, pour sugar into cooled sour cream, add coconut flakes, vanilla sugar and beat with a mixer. Soak the dried apricots for 2 hours in warm water, then rinse, pour over boiling water and cut into pieces. Grease the finished cake with cream. Decorate the cake with dried apricots and nuts.

Chocolate cake with nuts and dried apricots “A Thousand and One Nights”

Required. For the dough: 500 g chopped almonds, 500 g sugar, 400 g chocolate, 200 g candied fruits, 5 egg whites, 2 teaspoons butter.

For cream: 350 g sour cream, 300 g sugar, 100 g coconut flakes, 1 bag of vanilla sugar.

For decoration: 200 g chopped walnut kernels, 200 g dried apricots.

Cooking method. To prepare the dough, mix egg whites with sugar and beat with a mixer. Grate the chocolate on a fine grater, finely chop the candied fruits. Mix chocolate, almonds and candied fruits with the protein mixture.

Place the dough in a greased pan and bake in an oven preheated to 200°C for 15 minutes.

To prepare the cream, pour sugar into cooled sour cream, add coconut flakes, vanilla sugar and beat with a mixer.

Soak the dried apricots for 2 hours in warm water, then rinse, pour over boiling water and cut into pieces.

Grease the finished cake with cream. Decorate the cake with dried apricots and nuts.

Honey-chocolate cake with nuts: recipe with photos

And now for your attention a recipe and photo of honey-chocolate cake with nuts for the festive table.

Ingredients for the dough:

1 egg
150 g sugar
30 g margarine
1 teaspoon baking soda
2 tablespoons honey
3 tablespoons milk
400 g flour
2-3 tablespoons cocoa

For cream:

1 egg
2 tablespoons flour
100 g sugar
300 ml milk
300 g butter
walnuts
For the glaze:
100 g chocolate
100 g butter

Preparation:

To prepare honey-chocolate cake with nuts according to this recipe, all ingredients, except flour and cocoa, need to be mixed and melted over low heat, cook until the color changes. Remove from heat, add flour and cocoa and knead the dough. Roll out the dough for honey-chocolate cake with nuts in parts, cut out identical 4-5 mm cake layers with a lid or other shape and bake on a floured baking sheet very quickly, for a few minutes. Brush the flour from the cake with a dry brush or towel.

Cream

Beat the egg with sugar, add flour and little by little, stirring, pour in the milk.

Cook the custard in a water bath or over very low heat, stirring constantly, until thickened.

Cool. Then beat the softened butter and add the custard mixture, spoonful at a time, without ceasing to beat.

Spread the cakes with custard and sprinkle with nuts. Leave at room temperature for 1-2 hours so that the cakes are soaked.

Glaze

Melt the chocolate and butter in a water bath and pour the cake on top.

Place the honey-chocolate cake with nuts in the refrigerator to harden.

Recipe for chocolate cake with cherries and nuts

Ingredients:

- 100 g
water - 175 ml
butter - 175 g
granulated sugar - 250 g
chicken eggs - 3 pcs.
vanilla - to taste
wheat flour - 300 g
baking soda - 1.5 tsp.
sour cream - 825 ml
powdered sugar - 150 g
nuts - 50 g
pitted cherries - 200 g

Cooking method:

Preparation:

Break dark chocolate (100 g) into pieces and pour boiling water (175 ml). Place on low heat and stir constantly until smooth. Leave the mixture aside to cool. Add vanilla to sour cream (175 ml) to taste. Mix wheat flour (300 g) with soda (1.5 tsp) and sift. In a separate container, mix chicken eggs (3 pcs.), softened butter (175 g) and sugar (250 g) until smooth. Add the chocolate mixture to the egg-butter mixture and mix. Next, add sour cream with vanilla and wheat flour. Knead the thin chocolate dough. Place the dough in the mold and bake at 180 degrees until done (check doneness with a dry wooden skewer). Leave the finished cake in the pan for 15-20 minutes, then remove it to a plate or wire rack to cool completely.

Sour cream

Mix sour cream (650 ml) with maximum fat content with powdered sugar (150 g). For a richer taste, you can add cherries to the cake.

When all the components of the cake are ready, we begin to assemble it. We put a layer of cakes on the bottom, then pour it generously with sour cream and lay out the cherries. We do this with all the components.

Leave some of the biscuit crumbs for decoration, add chopped walnuts to the crumbs and mix. Sprinkle the cake with this mixture on all sides. If desired, you can pour melted chocolate over the chocolate cake with cherries and nuts.

Chocolate cakes with nuts and coconut flakes

Chocolate cake with nuts, coconut/chocolate cream “Ksenia”

Ingredients:

For the first type test: 200 g flour, 200 g chopped walnut kernels, 250 g butter margarine, 300 g sugar, 2 cups milk, 100 g grated chocolate, 1 tsp. baking soda, 4 eggs, 2 tsp. butter.

For the second type test: 50 g flour, 2 tbsp. l. chopped walnut kernels, 100 g sugar, 1 tbsp. l. cocoa powder, 1 tbsp. l. cognac, 5 eggs, 1 tsp. butter.

For the coconut cream: 3 tbsp. l. coconut flakes, 150 g butter, 150 g powdered sugar, 3 tbsp. l. milk, 1 packet of vanilla sugar, 1 tbsp. l. cognac

For chocolate cream: 100 g grated chocolate, 150 g powdered sugar, 1 tbsp. l. butter.

Cooking method:

To prepare the first type of dough, break the eggs and separate the whites from the yolks. Beat the whites with a mixer, add soda. Grind the yolks with sugar, add softened margarine, nuts, chocolate, flour and egg whites. Pour in milk and knead the dough.

Place the dough in a greased pan, bake in a moderately preheated oven for 30 minutes, then cool.

To prepare the second type of dough, beat eggs with sugar, add nuts, flour, cognac, cocoa and mix.

Place the dough in a greased pan, bake in a moderately preheated oven for 15 minutes, then cool.

To prepare coconut cream, mix powdered sugar with milk and, stirring, cook over low heat until the sugar is completely dissolved. Then cool, add coconut flakes, cognac, vanilla sugar, softened butter.

Beat the cream with a mixer.

To prepare chocolate cream, pour 1/2 cup of water into powdered sugar and, stirring, cook over low heat until the sugar is completely dissolved, then cool, add chocolate and softened butter. Beat the cream with a mixer.

Grease the cakes with coconut cream and combine.

Spread the top and sides of the chocolate cake with nuts and coconut flakes with chocolate cream.

Chocolate cake with nuts “Cassandra”

Ingredients:

150 g flour, 12 g yeast, 8 eggs, 20 g powdered sugar, 3 tbsp. l. milk, 50 g chopped nuts, 50 g chocolate.

For filling: 0.2 l milk, 15 g flour, 150 g butter, 150 g powdered sugar, 50 g nuts, 10 g cocoa.

For fondant: 4 liters of water, 100 g of powdered sugar, 10 g of cocoa, 20 g of butter.

For decoration: coconut flakes.

Cooking method:

Grind the sugar with the yolks, add yeast diluted in milk. Mix flour with whites and sugar and mix with yolk mixture. Divide the dough into two equal parts. Add nuts, grated chocolate to one and mix. This part of the dough will take on a dark shade. Place both parts in the pan and bake. Place the finished cake in a cool place for an hour. Then cut into two layers. Spread the bottom layer with the dark filling, put the light filling on it and cover with the top layer. Cover the top and edges of the cake with fondant and decorate with coconut.

To make the filling, stir the flour into the milk and cook until a paste forms. Grind the butter with sugar until foamy and add the pulp. Divide the filling into two parts. Mix crushed nuts and cocoa into one part.

For fudge, mix cocoa with butter and add sugar syrup.

Chocolate cake with nuts, bananas and oranges

Cake with chocolate glaze, nuts, banana and orange “Yuzhny”

Ingredients:

For the test: 8 eggs, 4 egg yolks, 500 g sugar, 500 g potato flour, 200 g peeled and chopped walnut kernels, 1 tbsp. l. chopped sweet almonds, 10 g margarine.

For the glaze: 100 g grated milk chocolate, 3 tbsp. l. Sahara.

For decoration: 2 bananas, 2 oranges.

Cooking method:

To prepare a chocolate cake with bananas, nuts and oranges, grind the yolks and whites with sugar, add potato flour, stir, add walnuts and almonds. Divide the dough into 2 equal parts, bake the cakes in molds greased with margarine, and cool.

To prepare the glaze, mix chocolate with sugar, add 4 tbsp. l. water and cook, stirring, in a water bath until the mixture thickens.

Place one cake layer on a plate, brush with half of the prepared glaze, and cover with the second cake layer. Spread the remaining glaze on top.

Wash and peel oranges and bananas. Cut oranges into slices, bananas into slices. Place the chocolate-nut cake with bananas and oranges in a cool place for 2 hours, then decorate with slices of fruit.

Recipe for chocolate cake with boiled condensed milk and nuts

Chocolate cake with nuts and boiled condensed milk

Ingredients:

Dough

1 cup of sugar
1 cup flour
1 cup sour cream
2 eggs
2 tablespoons cocoa
0.5 teaspoon baking soda

Filling

1 can of boiled condensed milk
Glaze
30 g butter
2 tablespoons sour cream
1 tablespoon cocoa
70 g sugar

You will also need walnuts to sprinkle on the top of the cake.

Preparation:

Boil a can of condensed milk. Condensed milk should be made from whole milk. You need to cook it in water for 2 hours from the moment it boils. You can do this in advance.

Dough:

Place eggs, sugar and cocoa in a bowl. Beat everything until smooth. Add the remaining ingredients: flour, soda and sour cream. It is better to take the latter fatter. Stir until smooth. Put it in the form. Bake at 180 degrees, checking readiness with a wooden stick (40-50 minutes). The baked cake should cool. After that, cut it into two halves. Generously coat with boiled condensed milk. We level and connect the cakes.

Prepare the glaze: put butter, sugar, sour cream and cocoa in a saucepan and put on fire, stirring. Bring to a boil and immediately turn off. Let cool and begin brushing the glaze over the top of the cake. Sprinkle chocolate cake with boiled condensed milk with nuts and let soak.

Chocolate cakes with nut cream

Chocolate-nut cake with icing

Ingredients:

4 tbsp. spoons of butter
2/3 cup sugar
60 g melted chocolate
3 yolks
1 1/3 cups ground almonds
6 proteins
whipped into stiff foam

For cream:

1/2 cup sugar
3 eggs
1/2 teaspoon cornstarch
6 tbsp. spoons of butter
60 g chocolate
chocolate glaze

Beat butter and sugar. Add chocolate and yolks and continue beating. Combine with almonds and whipped egg whites. Pour the resulting dough into a greased and floured cake tin with a diameter of about 23 cm and bake for 45–55 minutes at 150 °C.

Cool the finished cake and divide into 3 layers.

To prepare the cream, mix sugar with eggs, add vanilla and starch and steam until thickened. Cool. Take out the vanilla.

Cream butter and chocolate. Combine with custard, walnuts and hazelnuts.

Layer the chocolate cake with the resulting nut cream and cover the top with glaze.

Chocolate cake with nuts “Panama”

Ingredients:

3/4 cup sugar
7 yolks
6 tbsp. spoons of grated chocolate
1 1/2 cups ground almonds
5 whites, whipped into foam

For cream:

6 tbsp. spoons of butter
1/2 cup vanilla sugar
3 squares melted semisweet chocolate
2 eggs
2/3 cup blanched almonds, slivered and toasted

Cooking method:

Beat sugar with yolks until fluffy.

Add chocolate and ground almonds, then whipped egg whites.

Pour the resulting dough into a greased and floured cake pan and bake for 45–55 minutes in an oven heated to 125–150 °C. Cool the finished cake and divide into 2 layers.

To prepare the cream, beat the butter, add vanilla sugar, chocolate and eggs.

Continue beating until a homogeneous air mass is obtained.

Layer the cake with half the cream and coat it on all sides with the remaining half. Sprinkle with flaked almonds.

Chocolate-nut cake in a slow cooker

Ingredients:

60 g melted chocolate
3 yolks
1/3 cup ground almonds
6 egg whites, whipped until stiff

For cream:

1/2 cup sugar
3 eggs
2.5 cm piece of vanilla pod
6 tbsp. spoons of butter
60 g chocolate
1/3 cup walnuts, minced
1/3 cup hazelnuts, minced
chocolate glaze

Cooking method:

Beat butter and sugar. Add chocolate and yolks and continue beating. Combine with almonds and whipped egg whites. Pour the resulting dough into a greased and floured multicooker bowl.

Cook in the “Baking” mode for 1 hour.

Mix sugar with eggs, add vanilla and starch and steam until thickened. Cool and remove vanilla. Cream butter and chocolate. Combine with custard, walnuts and hazelnuts.

Layer the cake with the resulting cream and cover the top with chocolate glaze.

Recipes for nut cakes with chocolate frosting

Chocolate cake with nuts “Odyssey”

Ingredients:

8 eggs, 150 g butter, 100 g powdered sugar, 30 g chocolate, 120 g grated almonds, 15 g vanilla sugar, 50 g grated crackers.

For filling: 150 g butter, 80 g powdered sugar, 50 g almonds, 2 tbsp. l. Roma

For the glaze: 100 g chocolate, 50 g margarine.

Cooking method:

Grind margarine, powdered sugar, yolks, add melted chocolate, almonds, mix the mixture. Add vanilla sugar to the whipped whites, mix with grated breadcrumbs and butter. Place the finished dough in a greased pan and bake. Cut the cooled cake into layers and spread with filling. Top the cake with glaze and decorate with whipped cream.

For the filling, grind the butter and powdered sugar into a thick foam, add almonds and rum.

For the glaze, mix melted chocolate with margarine.

Chocolate cake with nuts

Ingredients:

3/4 cup butter
3/4 cup sugar
140 g melted chocolate
8 yolks
1 2/3 cups ground almonds
1/2 cup biscuit crumbs
8 egg whites, whipped into thick foam
chocolate glaze
2 tbsp. tablespoons finely chopped almonds

Cooking method:

Cream butter together with sugar and chocolate. Add yolks and beat into cream.

Add almonds and biscuit crumbs.

Combine with whipped egg whites. Pour the resulting mass into a greased and floured oblong ribbed pan and bake for 50 minutes to 1 hour at 150 °C.

Cover the finished nut cake with chocolate glaze, spread with jam and decorate with almond slices.

The video “Chocolate Cakes with Nuts” shows how to properly prepare the following confectionery products: