Inside The Secret World Of Romanian Master Pastry Chefs

dark chocolate

🥗Healthier: cacao powder + coconut oil

💰Cheaper: chocolate chips

Cacao powder + coconut oil reduces sugar while maintaining flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and adds a subtle flavor.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey adds moisture and a unique sweetness.

cocoa powder

🥗Healthier: carob powder

💰Cheaper: unsweetened chocolate

Carob powder is lower in caffeine and adds a different flavor.

Make a sugar syrup by boiling 750 g of sugar with 600 g of water for about 3 minutes from the moment it starts boiling.

Add 750 g of roasted and finely or coarsely ground walnuts to the boiling syrup and stir continuously for 2 to 3 minutes until it comes to a boil again.

Add 90 g of cocoa to the walnut mixture and let it cool until it returns to room temperature.

Prepare the cream by beating 400 g of room temperature butter with a paddle attachment until fluffy and pale.

Incorporate 500 g of powdered sugar into the butter until fully mixed.

Add 800 g of room temperature cream cheese gradually, mixing well after each addition until fully incorporated.

Divide the cream into two bowls, leaving 2/3 in the large bowl and transferring 1/3 to a smaller bowl.

Melt 100 g of 72% dark chocolate and gradually mix it into the larger bowl of cream to create a chocolate cream.

Incorporate 18 eggs one by one into the cooled walnut mixture using a whisk until fully blended, resulting in a liquid texture.

Pour the mixture into a 60x40 cm tray, level it, and bake at 175°C for about 18 minutes.

Cut the baked sponge into four 18 cm discs.

Layer the cake with one sponge layer, followed by a layer of chocolate cream, then a layer of plain cream, and repeat.

In the chocolate cream, mix in the walnuts, and in the plain cream, add sour cherries for contrast.

Spread cream on the sides of the cake, ensuring a smooth texture; if too cold, warm slightly in the microwave or let sit at room temperature.

Chill the cake until ready to decorate.

Make a glaze by melting together 300 g of dark chocolate with 300 g of heavy cream.

Decorate the cake with the glaze and any leftover cream, creating chocolate dollops if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens