ingredients

Cesto

4 pcs egg 200 g granulated sugar 90 ml lukewarm water 50 ml oil 250 g semi-coarse flour 3 tbsp cocoa 1 pk baking powder 1 pinch salt

Nut filling

200 g ground nuts 100 g icing sugar 100 ml rum

Chocolate filling

4 pcs fresh egg yolk 150 g icing sugar 3 tbsp cocoa 250 g butter – room temperature 50 g Chocolate

Filling

150 g chocolate 50 g butter

You still need

currant jam

progress

We can’t imagine the holidays without this cake. It’s always made by my mom, who makes it with love, plus it looks perfect. With a little practice, you can definitely make it too.

1.

Cesto: First, separate the egg yolks and egg whites. Whip the egg whites and a pinch of salt into stiff peaks. Beat the egg yolks with the granulated sugar until foamy. Progressively add oil, lukewarm water. Add the sifted flour, cocoa and baking powder. Pour the prepared batter on a baking sheet lined with baking paper and bake at 180 degrees for about 35 minutes.

2.

Meanwhile, prepare the fillings. Nut filling: Mix the ground nuts with the sugar and rum. This will make a thick nutty porridge.

3.

Chocolate filling: Beat the egg yolks, cocoa powder and icing sugar on a steamer. Beat for approximately 15 minutes, or until all ingredients are well combined. Melt the chocolate in a water bath and add it to the other ingredients. Allow the mixture to cool and finally add the room temperature butter. Mix until smooth and creamy.

4.

Coat the baked dough with a generous layer of currant jam. Layer the walnut filling on top and smooth. Spread the chocolate cream evenly on top (TIP: save some of the Chocolate Filling in a pastry bag and you can decorate the top of the cake at the end :)) and leave to set

5.

Pour the chocolate frosting over the top of the cake and leave to set for at least 2 hours in the fridge. Cut with a hot knife into slices. Enjoy!