Look what exquisite patterns! .. A marble cake is always amazingly beautiful, with an original, unique pattern, like a pattern on leopard wool or stripes on a zebra. By the way, this is a slightly complicated version of the famous pie “Zebras”. But even an aspiring cook will be able to bake such a beautiful and tasty chocolate-nut cake made from simple products! There is only one unusual ingredient among them - nut flour. It is obtained by squeezing walnut oil; home analogue - nut kernels, crushed in a blender or coffee grinder. Just one spoonful of nut flour is enough to give the dough a pleasant beige tint and a light nutty taste (and if it is accurate, it is recommended to add 10 g of nut flour per 100 g of wheat flour). And more: while baking becomes more useful!
Walnut, introduced to our region from Central Asia over a thousand years ago, is rightly called the Tree of Life! After all, nuts contain a huge amount of proteins, vitamins, micro and macronutrients, phytoncides, lecithin, polyunsaturated fatty acids. In addition, walnuts - the leaders among other species in terms of antioxidants. All these nutrients are contained in nut flour, so adding it to various dishes is a great idea. And not only in baking, but also in dressing sauces for salads, cereals, sauces and gravy. I suggest you to start to try a nut-chocolate cake for tea!
- Cooking time: 50 minutes
- Servings: 10
Ingredients for making chocolate-nut cake:
- 5 eggs;
- 180-200 g of sugar;
- 100-120 ml of sour cream;
- 100-120 g of butter;
- 225 g of wheat flour;
- 1 tbsp. l nut flour (full with a hill);
- 1 tbsp. l cocoa powder;
- 1, 5 tsp. baking powder;
- Walnuts, chocolate chips - at will;
- 1/6 tsp salts;
- 1 tsp. sunflower oil to lubricate the form.
Cooking Chocolate Chip Cake:
Prepare the products: we wash the eggshells with soap, clean the nuts thoroughly, melt the butter.
Beat up eggs and sugar - you can just perebolt spoon, you can use the whisk, but it is better to beat a couple of minutes with a mixer at low speed: it will be more magnificent.
Add sour cream to the whipped mass and mix. Both cream and mayonnaise will do - which can be found in the refrigerator. But I use only homemade mayonnaise, so in baking I replace it with low-fat sour cream.
Pour melted butter into the dough - it is no longer hot, but warm, and stir again.
Now sift wheat flour mixed with baking powder. It is desirable to sift so that lumps do not get into the dough, and the flour becomes more airy: then the baking will be more magnificent.
Stir - it turns out the dough of medium thickness, the consistency of which is similar to thick sour cream. Divide it into three equal parts.
In one part of the dough we add a spoon of cocoa powder, in the second - a spoon of nut flour, and the third part is left white.
After mixing, we get chocolate and nut dough. To make the cake even tastier, you can add slightly chopped walnuts to the nut part, and add chocolate chips to the dough with cocoa. Experiment, adding raisins, dried fruits, poppy seeds, berries, candied fruits to the dough - there are many options, and it will be delicious and beautiful anyway!
Lubricate the cake pan with sunflower oil and begin to spread the dough in portions: white, dark, and nut. You can use the shape with a hole, round or rectangular.
Then spoon the second layer of dough, alternating colors.
Having laid out everything, you can gently hold a toothpick, immersing it in the dough. Here is what a patterned cupcake turns out!
We put the form in the oven, preheated to 180ºC. We bake at an average level for 30-40 minutes. The exact time will depend on the size of the mold and the height of the cupcake. In the form with a hole, it will bake faster, and when baking in a rectangular one, it will take more time. The cupcake is ready when the bamboo skewer leaves the dough dry, and the upper crust browns beautifully, acquiring a golden brown color.
To make the cupcake easy to get out of shape, gently pry off its edges with a silicone spatula or knife (carefully so as not to scratch the shape), then cover with a dish and turn over. Not shaking out? Cover the form with a wet towel, let stand for 5-7 minutes. Cupcake steamed and easily come out, being on a dish.
When the cupcake has cooled, cut it into portions.
Here is what a beautiful picture in the section is obtained by combining three types of dough!
Brew tea and invite home to the table - enjoy a fragrant and tasty nut-chocolate cake!