Nutty Chocolate Loaf is one of my old family recipes that I am very attached to. It is an old-fashioned royal cake from Austria-Hungarian era. In fact, the grandmother of my grandpa used to make it for him, for his every birthday. I know this beauty so well that I can tell if there is something not quite alright with it. Ever since then my grandpa had it for his birthday. My best to his memory, I believe that he is smiling up there and enjoying it too.
Őzgerinc in Hungarian, Rehrücken in German - the exact translation would be the back of a roe deer. This is a very easy fluffy sponge, similar to my Splash Easter Cake Dough Recipe. The chocolate, almonds and whipped cream make this taste complete. My original recipe doesn’t consist of any flour and it is nice without it too. However, if you want it to rise perfectly, it is better adding just a few of it.
Nutty Chocolate Loaf is suitable for kids from the age of 3, because of a possible egg white intolerance and presence of allergens: walnuts and almonds.
Make a loaf, gather with your beloved and honor this time of the year in piece. Have a blessed holiday you all!
Total Time: 2 hours + couple of hours sit of The Dough
150g of icing sugar, sifted
4 whole eggs, separated
A splash of rum
1 teaspoon of baking powder, sifted
A pinch of cloves and cinnamon, sifted
2 tablespoons of all-purpose flour, sifted
150g of ground walnuts
500g of double cream
1 package of vanilla sugar
100g of good quality chocolate, melted in a steam bath
2 handfuls of peeled almonds
Preheat the oven to 180 degrees.
First, place the icing sugar and 4 egg yolks into a large mixing bowl. Whisk on high speed until incorporated well, foamy and whiter, for about 4 minutes.
Next, stir in the rum, baking powder, cloves, cinnamon and flour.
In a medium metal bowl whisk 4 egg whites until you get firm peaks. Firstly on a low speed until running, then, increase the speed to the highest.
Then, start adding walnuts in 2 parts. Gradually add egg whites and mix with spatula. Mold and turn over, so you won’t beat all the air out of it.
Pour The Dough into a well-greased loaf tin (30cm x 10cm). I greased it with a knob of butter and little bit of flour.
Bake in the oven on 160 degrees for about 1 hour. Slowly until it gets golden, nicely risen and a wooden skewer comes clean from the middle.
Next, let it cool down on a rack and gently flip the cake out of the tin.
Once the loaf is chilled entirely, continue.
In a small mixing bowl place 400ml of double cream and start whisking on a low speed. Gradually add vanilla sugar and continue whisking on medium heat until snow peaks. Sit in the fridge until serving.
In a steam bath melt the chocolate. Reduce with double cream, few at a time until you get a beautiful shiny texture. Nor too liquid, nor too thick.
Pour the chocolate over the loaf and smoothen with a palette knife. Start on top, continue on sides until perfection.
Place in a cold place for about 10 minutes.
The final plating: stick almonds into the loaf, resembling a hedgehog. Have fun with it and be happy from the result. Refrigerate for couple of hours and serve with a dollop of whipped cream.
Makes 10 serves.