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Rum Walnut-Cocoa Slice

Rum Walnut-Cocoa Slice

    

.... or also Drunk Franciscan Friar, Drunk Izidor.... delicious cake with rich walnut filling and rum, suitable for adult party.

Cook

No. of servings

30

Ready in

1 h. 30 min.

Difficulty

high

 

Categories:   

 

baking powder for gingerbread0.25oz10grams
chocolate topping3.5oz100grams
cocoa powder1.5oz40grams
currant jam2oz60grams
egg white3pcs3pieces
egg yolk7pcs7pieces
ground walnuts14.5oz410grams
meal2oz60grams
meal-
powdered sugar6060
powdered sugar6.25oz180grams
rum¾cup170milliliters
unsalted butter9.25oz260grams
unsalted butter-

1. Base

unsalted butter 2.75 oz (80 g)  powdered sugar 60  egg yolk 3 pcs

Beat the butter with sugar and add egg yolks.

Base

2. 

ground walnuts 2 oz (60 g)  cocoa powder 0.25 oz (10 g)

Stir in ground walnuts, cocoa....

3. 

meal 2 oz (60 g)  baking powder for gingerbread 0.25 oz (10 g)

... and flour with baking powder.

4. 

egg white 3 pcs

At the end stir in, half at the time, stiff beaten egg whites.

5. 

unsalted butter  meal

Fold the dough into the greased and floured baking dish (25x25 cm). Bake at 355°F (180°C) for about 12 minutes. Then let the base cool down.

6. Rum walnut filling

ground walnuts 12.25 oz (350 g)  powdered sugar 4.25 oz (120 g)  rum ¾ cup (170 ml)  unsalted butter 1 oz (30 g)

Mix ground walnut with sugar and pour in rum. Add little melted butter and mix it.

Rum walnut filling

7. 

currant jam 2 oz (60 g)

Spread savoury, the best red currant jam over the baked base. You can use also apricot jam. Some of the recipes present also placing sterilised apricots over the base. If you decide to use apricots you definitely do not spoil it. The cake will be higher and more delicate. We did not use them in our recipe.

8. 

Spread walnut filling across the jam....

9. 

.... and level it.

10. Cocoa cream

egg yolk 4 pcs  powdered sugar 2 oz (60 g)  cocoa powder 1 oz (30 g)

In a water bath, beat the egg yolks with sugar and cocoa into the mousse.

Cocoa cream

11. 

unsalted butter 5.25 oz (150 g)

Let it cool and add softened butter.

12. 

Beat the smooth cream.

13. 

Spread the cocoa cream over the walnut filling.

14. 

Let it cool and place in fridge to chill and harden for about half and hour.

15. Chocolate topping

chocolate topping 3.5 oz (100 g)

Melt the chocolate topping and spread over the cake.

Chocolate topping

16. 

When topping is partially firm, premark with knife into slices. Then let the cake until is firm for several hours (3-4) and then finish the slices.

17. 

If topping hardens totally, cut the cake with knife which must be dipped in hot water after every slice, heat and wipe. During cutting do not push on the chocolate, let it loose under the hot knife.

Bon appetit!

 

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