Flourless chocolate nut cake. Delicious and easy to prepare

Hello! My name is Natalia and I am glad to welcome you to my channel Tasty Simply Fast!

Today I want to invite you to cook a delicious chocolate-nut cake without flour.

The cake is assembled in vertical layers, it is easy and quick to prepare.

It turns out to be very beautiful, both outside and in section.

A step-by-step video recipe can be viewed in my video below.

Let's cook

Divide 6 eggs into whites and yolks. Take the whites to the side for now, and prepare the cream with the yolks.

• add 130 grams or 6.5 tbsp to the yolks. tablespoons without top sugar. Stir until smooth

• add 30 grams or 2 full tbsp. tablespoons of cornstarch. Stir until smooth
• add 300 grams of thick natural yogurt or sour cream. Stir until smooth, and set to cook on the stove

• cook over medium heat, stirring constantly with a spatula. When the mass begins to thicken, we change the spatula to a whisk, make the fire minimal and constantly stirring, bring the mass to a boil
• boil the mass, constantly stirring, boil over low heat for about 1-2 minutes. The finished custard base should be like pudding in consistency
• remove the pan from the heat and put it in a bowl of ice water. Stirring, cool to room temperature

• cover the custard base with cling film in contact and leave it on the table

To prepare the cream, we need 100 grams of soft butter, at room temperature. Take it out of the refrigerator ahead of time.

Let's prepare the cakes

• Grind 200 grams of roasted peanuts in a blender. Peanuts can be substituted for hazelnuts, almonds, or walnuts, according to your taste. I grind peanuts finely, but not into flour
• add 15 grams or 1 full tbsp to the peanuts. a spoonful of cornstarch. Stir until smooth

Further, the dough is prepared quickly enough, so now you can turn on the oven and heat up to 170 degrees.

• add a pinch of salt to the proteins and beat at a low mixer speed into a light foam

• when the squirrels beat into a light foam, add ¼ tsp to them. tablespoons of citric acid and some of the sugar. In total we need 150 grams or 7.5 tbsp. tablespoons without top sugar

• beat at medium speed of the mixer and gradually in 2 stages introduce the remaining sugar into the proteins
• when the sugar dissolves, gradually increase the mixer speed to maximum and beat the whites until stable peaks

• in 2 stages add chopped peanuts mixed with corn starch to the proteins

• gently mix with a spatula in a circular motion from bottom to top until smooth. It is not necessary to mix for a long time, as soon as the mass becomes homogeneous, it is enough. The protein mass must remain airy
• we transfer the protein mass to a baking sheet covered with parchment paper and evenly level it. The size of my baking sheet is 32 x 39 cm

• bake in an oven preheated to 170 degrees, 30 - 35 minutes, until light golden brown
• free the edges of the cake from parchment paper, cover with parchment paper on top, wire rack and turn over. We remove the grate
• immediately remove the parchment paper on which the cake was baked, and cut off the edges. We don't need cut pieces, you can just eat them, they are delicious on their own
• cover the cake with parchment paper so that it does not dry out and leave to cool to room temperature, the cake cools down very quickly
• cut the cooled cake into 7 strips, each 5 cm wide

We leave the cakes on the table and finish the cream

• whisk at maximum speed of the mixer, about 2-3 minutes, 100 grams of soft butter at room temperature. Well-whipped butter should be light and fluffy.

• We also beat the custard base with a mixer so that it becomes airy. The custard base, like the butter, should be at room temperature.
• add the custard base to the butter in two stages and beat at maximum mixer speed until a homogeneous and airy state
• add 30 grams or 3 tbsp. spoons without the top of sifted cocoa, beat at medium speed of the mixer until smooth

• immediately put aside 3 tablespoons or 150 grams of cream, with this cream we will coat the top and side of the cake
• transfer the remaining cream to the layer and evenly level it over the entire surface

If your crust is dry on the edge, then so that the crust does not break when twisted, let it lie for 5-10 minutes along with the cream on the table.

• gently run a spatula or knife under the cake, make sure that the cake comes off well from the parchment paper
• twist the first strip tightly into a roll and place it in the center of the plate

• free the next strip of parchment paper, lean it tightly against the first strip and twist the roll
• so we collect the whole cake, twisting the strips tightly to each other in a roll
• at the last strip, if a tail remains, then we carefully cut it off and join the strips together

• cover the cake on top with a thin layer of cream. It takes me about 1 tbsp to cover. spoon of cream
• wrap the cake with acetate film and install the split ring

Putting the cake in the fridge and preparing the icing

• put together 100 grams of cream 30-35% fat and 100 grams of chocolate with 50% cocoa

• heat everything together in a microwave oven or in a water bath until hot, no need to boil
• stir everything with a whisk until smooth. The glaze is ready
• melt and transfer 10 grams of white chocolate into a pastry bag

• pour the icing onto the cake and distribute it evenly over the surface

• starting from the middle, draw a spiral on the glaze with white chocolate

• draw 8 lines with a wooden stick from the edge to the center, dividing the cake into 8 segments
• now we will divide each segment in half, but now we draw a wooden stick from the center to the edge. It turns out a beautiful flower

We put the cake in the refrigerator for 2-3 hours so that the icing hardens and the cream stabilizes. If you wish, you can make a cake in the evening and put it in the refrigerator overnight.

• we release the finished cake from the form and the film. Cover the side of the cake with the previously set aside cream

• and sprinkle with chopped roasted peanuts

The cake is very tasty, beautiful and at the same time quite easy to prepare!

Ingredients designed for a cake with a diameter of 18 cm, a height of 6 cm, and a weight of 1200 grams.

In 1 tablespoon without top - 20 grams of sugar, with top - 25 grams.

Dough

• 6 pcs. (210 grams +/- 10) egg whites
• a pinch of salt
• ¼ h. tablespoons of citric acid
• 150 grams (7.5 tbsp. tablespoons without top) sugar
• 200 grams of chopped roasted peanuts
• 15 grams (1 full tbsp. spoon) cornstarch

Cream

• 6 pcs. (102 grams +/- 10) egg yolks
• 130 grams (6.5 tbsp. tablespoons without top) sugar
• 30 grams (2 full tbsp. spoons) cornstarch
• 300 grams of thick natural yogurt or sour cream
• 100 grams of butter
• 30 grams (3 tbsp. spoons without tops) cocoa

Glaze

• 100 grams of chocolate with 50% cocoa content
• 100 grams of cream fat content 30-35%
• 10 grams of white chocolate

Decoration

• 50-80 grams of chopped roasted peanuts

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I wish you bon appetite and good mood!

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