A popular layered chocolate cake invented in the late 19th century.
- 9 eggs white
- 1 cup butter
- 9 tbsp cocoa powder
- 3 cup raw walnuts
- ⅔ cup Brown Sugar
- ½ cup heavy whipping cream
- ¼ cup shredded coconut for decorating
- Preheat oven to 350 F (175 C)
- In a food processor process walnuts and 1/3 cup Brown Sugar Blend until fine crumbs are formed.
- Beat egg whites until soft peaks. Carefully fold the walnut sugar mix into the egg whites. Divide batter into 4 equal parts. Bake each cake layer for 12-15 minutes.
- Carefully remove from the cake pan and peel of the parchment paper. Let them cool down to room temperature.
- In a medium sauce pan over low heat melt butter. Add cocoa powder and whisk to incorporate, making sure there are no lumps.
- In the bowl of an electric mixer with paddle attachment beat egg yolks and 1/3 Brown Sugar Blend for 3-5 minutes until thick and frothy. Beating on low speed, add the cocoa butter mixture. Beat until incorporated. Beating on low, slowly add the heavy cream to thin the ganache. Let it cool completely.
- Place a cake layer on a plate. Spread about 1/4 cup of the ganache over it. Cover with another layer. Spread 1/4 cup ganache over it. Repeat with the remaining layers. Cover the cake with chocolate ganache.
- Place cake in the fridge uncovered for at least 1 hour to set.
Photo credit and inspiration: cookinglsl.com, foodfuntravel.com