Succulent walnut espresso cake covered with light fine cocoa chocolate

Juicy, nutty, chocolaty... A bundle of energy for every day and temptingly delicious.

Recipe for: 1 cake, loaf tin

Preparation time: 90 minutes, including baking time

Ingredients:

125 g butter
125 g cane sugar
4 eggs
200 g ground walnuts
50 g chopped walnuts
400 g 'Rausch Plantagen Venezuela 43 %'
2tbsp cinnamon
70 ml cold espresso
125 g flour
1pack. Baking powder
1pinch of salt
170 g drinking chocolate pearls 'Rausch Plantagen Ecuador 70 %'

Preparation:

1. Preheat the oven to 170° C top and bottom heat or 150° C fan oven.
2. Grease the cake tin with butter and sprinkle with flour.
3. Cream the butter with the sugar, gradually adding the egg yolks.
4. Stir in the walnuts, cinnamon and espresso.
5. Mix the sifted flour with the baking powder and add to the mixture.
6. Then beat the egg whites with the salt until stiff and fold in together with the drinking chocolate pearls.
7. Pour the batter into the tin and bake for one hour.
8. Leave the cake to cool thoroughly, turn out and coat with tempered light cocoa chocolate.

Tip:

Allow the espresso to cool before adding to the batter.