Caramel and chocolate have long been popular in desserts, and people of all ages enjoy them. The cake I’d want to show you today combines walnuts, caramel, and chocolate to create an elegant and royal delicacy.
The cake is a unique and sophisticated blend of numerous ingre∂ιєnts and flavors, including walnut cake on the bottom, semi-smooth chocolate on top, caramel toasted nut cream on the bottom, and mascarpone and coffee mousse on top. The entire cake is finished with a caramel mirror glaze and a beautiful chocolate flower. All of the flavors above meld together and melt in the mouth to create a mouthwatering experience. That is why I believe that eating this cake makes anyone feel as though they are eating royal cuisine. This is the ideal cake for exceptional and important occasions, as well as for treating family members.
1/3 cup (70g) sugar
2 tbsp (20g) all-purpose flour
2/3 cup (70g) walnuts, ground
2 egg whítes
Pinch of salt
5.5 oz (150g) semisweet chocolate
3 tbsp (45ml) whipping cream
1/4 cup (60ml) cold water
1 tbsp (10g) gelatin powder
2 tsp (4g) instant coffee
16 0z (500g) mascarpone, room temperature
1 1/2 cup (360g) whipping cream (35% fat), chilled
2/3 cup (80g) powdered sugar
1 tsp (5g) vanilla extract
Walnut Caramel Layer:
2 egg yolks
1/3 cup (70g) sugar, for caramel
1 tbsp (15ml) water
3 tbsp (45g) sugar, for mixing with yolks
2/3 cup (70g) walnuts, toasted, cut into smaller pieces
5 tbsp (70g) butter
pinch of salt
Caramel Mirror Glaze:
1 tbsp (15ml) water, for mixing with cornstarch
1 tbsp (10g) gelatin powder
3.5 fl oz (100ml) water
3/4 cup (180ml) whipping cream
1/4 cup (60ml) cold water, for dissolving gelatin
1 cup (200g) sugar
1/2 tsp (3g) salt
2 tbsp (16g) cornstarch
1 tbsp (15ml) lemon juice or water
1 oz (30g) semisweet chocolate, for tempering
golden powder, optional
2.5 oz (70g) semisweet chocolate, for melting
For the walnut cake:
Preheat the oven to 325°F (160°C). A greased and parchment-lined 8 1/2 inch (21cm) pan should be used.
Step 2: Separate the egg yolks from the egg whítes. Add a sprinkle of salt to the egg whítes and whisk until foamy. Gradually add the sugar until stiff peaks form.
Step 3: Fold in the flour and walnuts gently. After pouring the mixture into the prepared pan, bake for 25-30 minutes. Allow the cake to cool completely before using an 8-inch (20-cm) cake ring to trim the edges.
For the chocolate layer:
Melt the chocolate and cream together in a heatproof bowl over a bain-marie. Spread the melted chocolate evenly over the walnut cake and chill until it hardens.
For the caramel walnut layer:
In a pan, toast the walnuts, stirring regularly. When the mixture has cooled enough, cut it into smaller pieces.
Step 1: In a small mixing bowl, whisk together the yolks and 3 tbsp (45g) sugar until smooth and light yellow in color.
Step 2: In a saucepan, combine the 1/3 cup (70g) sugar and the water. Place over medium-low heat, stirring constantly, until the sugar melts and the mixture turns a caramel color.
Step 3: Stir in the butter until it has melted, then add the walnuts and salt. Mix in the combined yolks for up to 1 minute, or until it thickens. Don’t overcook the food. Allow to cool slightly.
Step 4: Refrigerate the walnut caramel layer on top of the chocolate until the mascarpone mousse is ready.
For mascarpone mousse:
Gelatin should be dissolved in cold water, then added instant coffee and allowed to swell for 5 to 10 minutes.
Step 1: In a large mixing bowl, cream the mascarpone cheese until creamy. Mix in the powdered sugar until it is evenly distributed. Pour in the vanilla extract. Place the gelatin in a small saucepan over low heat until it dissolves, then pour it over the mascarpone mixture and stir to blend.
Step 2: Whip the cream in a separate dish until stiff peaks form. Fold the cream into the mascarpone mixture gently.
Step 3: Place the walnut cake in the center of a parchment paper-lined 9-inch (23-cm) pan.
Step 4: Spread the mousse on top of the cake and around the edges. Freeze for at least 4 hours or overnight, covered.
For caramel mirror glaze:
Let gelatin swell for 5 to 10 minutes after dissolving it in 1/4 cup cold water.
Step 1: Dissolve cornstarch in 1 tbsp water in a small basin and leave away until ready to use.
Step 2: In a saucepan, combine the sugar and lemon juice. Heat on low until the sugar melts and turns a caramel color. Combine the water, cream, dissolved cornstarch, and salt in a mixing bowl. Bring to a boil until the sauce has thickened.
Step 3: Take the pan off the heat and mix in the gelatin.
Allow the glaze to cool to 85 degrees Fahrenheit (29C).
Step 4: Remove the cake from the freezer and defrost the edges with a hair dryer. To collect the excess, remove the cake from the pan and lay it on a rack or a bowl put over a parchment paper coated baking sheet.
Step 5: Drizzle the glaze over the cake’s top and sides. Remove the drips with an offset spatula and sprinkle chopped walnuts on the bottom of the cake. To defrost the cake and set the
frosting, place it on a serving tray and refrigerate for several hours.
For chocolate flower:
Step 1: Curve approximately two 5×15 inch (12x38cm) firm paper pieces. Over a bain marie, melt the 2.5 oz (70g) semisweet chocolate. Remove from heat and temper with 1 oz (30g) chocolate.
Step 2: Using a pastry brush, paint flower petals on parchment paper. Make seven or eight four-inch (10-cm) petals and eight smaller two-inch (4-cm) petals. Refrigerate the petals for about 10 minutes with the parchment paper over the prepared curved hard paper, then remove and peel from the parchment paper.
Step 3: Put the flower together. Place a melted chocolate pit on parchment paper and arrange the big petals. More melted chocolate is added, and the smaller petals are arranged. In the center, place melted chocolate and chopped nuts. Before decorating the cake, chill the flower for at least 15 minutes. If desired, delicately dust the leaves with golden powder.
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