Ingredients for the Cake Base:
140g butter, 160g ground walnuts, pinch of salt, ½ teaspoon cinnamon, 75g biscuit crumbs (e.g., baby biscuits), 140g sugar.
Ingredients for the Cream:
4 sheets of gelatin, 80g sugar, 130g ground walnuts, 4 tablespoons rum, 600 ml heavy cream, 200g dark cooking chocolate, 2 tablespoons cocoa powder, 50g chopped hazelnuts.
Instructions:
Beat the butter and egg yolks, then add the ground walnuts, a pinch of salt, cinnamon, and biscuit crumbs. Whip the egg whites into stiff peaks and gently fold them into the prepared mixture. Pour the batter into a cake mold and bake.
Soak the gelatin. Heat the sugar, 50 ml of water, and walnuts to a boil, then add the soaked gelatin to the warm mixture. Stir in the rum and let it chill for 30 minutes. Whip 350 ml of heavy cream until stiff, then fold it into the walnut mixture.
Cut the cake horizontally into three layers. Spread the cream between each layer, reassemble the cake, and chill in the refrigerator for 3 hours.
Chop the chocolate. Heat the remaining heavy cream, and just before it starts to boil, add the chocolate. Stir until the chocolate melts completely. Let the chocolate mixture cool to room temperature, then refrigerate for 2 hours. Use this chocolate cream to coat the cake, and dust with cocoa powder. Garnish the sides with chopped hazelnuts or ground walnuts.
