This cake features a delightful combination of crispy walnuts and rich chocolate cream, making it a perfect treat for those who love a nutty and chocolatey indulgence. With a minimum of carbohydrates, it’s a guilt-free delight!
Preparation Time
- Total Time: 1 hour
- Prep Time: 20 minutes
- Cook Time: 40 minutes
Ingredients
- For the Cake:
- 3 egg whites at room temperature
- 150 g walnuts
- Pinch of salt
- Sweetener to taste
- For the Cream:
- 3 egg yolks
- 100 ml milk
- Sweetener to taste
- 30 g butter
- 1 tablespoon cocoa powder
- For Garnish:
- Roasted almonds
Directions
- Prepare the Walnuts:
- Wash 150 g of walnuts thoroughly.
- Dry the walnuts in a dry frying pan until they become wonderfully crispy. Set aside to cool.
- Once cooled, cut the walnuts into large pieces, each half nut into 4 parts.
- Prepare the Cake Base:
- Preheat the oven to 160°C.
- Grease a baking sheet with oil and line it with parchment paper. Grease the parchment with oil as well.
- In a bowl, whisk the 3 egg whites with a pinch of salt and sweetener to taste until stiff peaks form.
- Gently fold in the chopped walnuts.
- Spread the mixture onto the prepared baking sheet.
- Bake in the preheated oven for 20-25 minutes or until golden and crispy.
- Prepare the Chocolate Cream:
- In a saucepan, combine 3 egg yolks with 100 ml of milk and sweetener to taste.
- Cook over medium heat, stirring constantly until it just starts to boil.
- Once it begins to boil, cook for an additional minute, then turn off the heat.
- Stir in 30 g of butter until fully melted and combined.
- Let the mixture cool down slightly before adding 1 tablespoon of cocoa powder. Mix until smooth.
- Assemble the Cake:
- Once the cake base has cooled, spread the chocolate cream evenly over the top.
- Garnish with roasted almond flakes for a beautiful and crunchy finish.
- Serve:
- The cake can be enjoyed immediately. It pairs wonderfully with a cup of coffee or tea.
Serving Suggestions
- Serve as a delightful dessert or a special treat during tea time.
- Pair with a scoop of vanilla ice cream for an extra indulgence.
Cooking Tips
- Ensure the egg whites are at room temperature for better volume when whisking.
- Constantly stir the egg yolk mixture to prevent it from curdling.
- Allow the chocolate cream to cool slightly before spreading to avoid it becoming too runny.
Nutritional Benefits
- High in healthy fats from the nuts.
- Low in carbohydrates, making it suitable for low-carb diets.
- Provides a good source of protein.
Dietary Information
- Gluten-free (ensure all ingredients used are certified gluten-free).
- Low-carb.
Storage Tips
- Store the cake in an airtight container in the refrigerator for up to 3 days.
- The cake can be frozen for up to 1 month; thaw in the refrigerator before serving.
Why You’ll Love This Recipe
- It’s a deliciously rich and nutty cake with a creamy chocolate layer.
- Perfect for those following a low-carb or gluten-free diet.
- Quick and easy to make, with a delightful crunch and smooth creaminess.
Conclusion
Indulge in this crispy nut and chocolate cream cake that’s not only delicious but also low in carbohydrates. Perfect for any occasion, this cake will surely be a hit with family and friends. Enjoy every bite of this delightful treat!