Chocolate Multi-Nuts Dessert
This recipe is from a blog. I made a different topping (Ricotta Cheese) for my co-workers in Denmark. Everyone loved it!
This recipe is from a blog. I made a different topping (Ricotta Cheese) for my co-workers in Denmark. Everyone loved it!
- Carbohydrate 16.1625375 g
- Cholesterol 21.38125 mg
- Fat 13.158095 g
- Fiber 0.854812506586313 g
- Protein 3.36295125 g
- Saturated Fat 5.341893125 g
- Serving Size 1 1 Serving (63g)
- Sodium 96.451125 mg
- Sugar 15.3077249934137 g
- Trans Fat 0.980853250000001 g
- Calories 190 calories
Step-by-step
- Preheat the oven to 160 degrees.
- In a pan, preheat the butter, sugar and cocoa on a medium fire. Stir until the butter is melted and add the chopped nuts. Mix well and leave aside to cool.
- Beat the egg whites to snow.
- Add the egg yolks and the flour to the cooled nuts mixture. Stir well. Add the vanilla extract, stir again.
- Add 2-3 table spoons of the egg whites, mix from bottom-up. Repeat.
- Pour the mixture in a pan (25cm x 40cm) and bake for 30-40 min.
- Let the cake to cool. Flip the cake over (bottom side up) and top with Ricotta Cheese and walnuts.
Structural Behavior in Cold Storage
Dense nut-and-chocolate matrices handle freezing exceptionally well due to high fat contents from butter and mixed nuts. Wrap tightly in plastic wrap to prevent moisture crystallization during deep chilling. Thaw overnight in a 4 degree Celsius refrigerator to preserve the delicate emulsion of the folded egg whites. Avoid microwaving the thawed base because rapid heat causes the ricotta topping to separate and release excess whey into the crumb.
Managing Ingredient Swaps
Altering the nut ratios directly impacts structural integrity. Replacing walnuts with oil-rich macadamias requires reducing the butter by 10 percent to prevent greasy pooling during the bake. Swapping brown sugar for granulated white sugar removes molasses, resulting in a drier crumb that stales within 48 hours instead of five days. Standard all-purpose flour provides just enough gluten network to bind the heavy chopped almonds without making the texture tough.
Baking and Thermal Control
Preheating the butter, sugar, and cocoa mixture over medium heat dissolves the sugar crystals before the eggs are introduced. Cool this base below 35 degrees Celsius before incorporating the whipped egg whites to prevent protein coagulation. Bake at 160 degrees Celsius for 30 to 40 minutes until a wooden skewer inserted into the center emerges clean. Invert the cooled cake completely before spreading the part-skim ricotta layer to ensure an even coating across the flat base.
