CHOCO WALNUT CREAMY CUBES

Looks like an ordinary cake, right? Wrong. This is the undercover boss of desserts. Made with 5 eggs and a modest 100 grams of walnuts, it walks in like “I’m just a simple traybake,” and leaves everyone licking the pan. Creamy, fluffy, and dangerously addictive, this cake just melts in your mouth. Bake it once and prepare for unexpected guests, suspicious neighbors, and family members who suddenly remember your birthday.



Ingredients

For the sponge

  • 5 eggs

  • 150 g sugar

  • 10 g vanilla sugar (or 1 tsp vanilla extract)

  • 60 ml cold water

  • 220 g flour

  • 12 g baking powder (about 1 tbsp)

For the filling

  • 1 L milk

  • 7 tbsp sugar

  • 4 tbsp flour

  • 4 tbsp corn starch

  • 2 tbsp cocoa powder

  • 200 ml heavy cream

  • 100 g ground walnuts

  • 80 ml cold milk (to moisten the cake base)

Directions

1. Prepare the sponge

  1. Whisk eggs with sugar and vanilla sugar until pale and fluffy.

  2. Gradually add cold water, whisking gently.

  3. Sift in flour and baking powder; fold carefully until smooth.

  4. Pour batter into a greased and floured baking pan.

2. Bake

  • Preheat oven to about 180 °C (350 °F).

  • Bake the sponge for approximately 20–25 minutes, or until golden and springy on touch.

  • Remove from oven and let cool slightly.

3. Make the filling

  1. In a saucepan, whisk together sugar, flour, corn starch, and cocoa powder.

  2. Gradually add milk, stirring until smooth.

  3. Cook over medium heat, stirring constantly until mixture thickens into a pudding-like consistency.

  4. Cover with plastic wrap to avoid forming a crust and fully cool down, then fold in the heavy cream.

  5. Divide the filling into two parts. Add ground walnuts to one half.

4. Assemble

  1. Once the sponge is cooled, slice the sponge horizontally into 2 equal layers. Lightly moisten its top layer with the 80 ml of cold milk.

  2. Spread the walnut–cream filling evenly over the sponge layer.

  3. Add the second sponge layer on top.

  4. Spread the plain chocolate cream over it.

  5. Sprinkle with ground walnuts.

5. Chill & Serve

  • Allow the cake to cool completely, ideally refrigerate for 1–2 hours to set.

  • Cut into portions and enjoy the melt-in-your-mouth texture.

This cake is praised for its irresistible taste and velvety texture that literally “melts in your mouth.” A simple but elegant treat perfect for any occasion. 

No comments: