Maple Walnut Cake

Ingredients for 1 servings:

• 2 eggs
• 50 g sugar
• 50 ml maple syrup
• 100 g butter (half-fat is possible), melted
• 100 g walnuts, ground
• 100 g flour
• 1 tsp baking powder
• 100 ml milk
• 150 g chocolate, dark or milk chocolate
• 150 g butter (half-fat possible)
• 2 tbsp whiskey
• 1 tbsp cocoa powder, if desired
• 250 g fondant, if necessary
• 50 g fondant
• 50 g chocolate, as desired
• 2 tsp water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Walnut cake with maple syrup and chocolate whiskey cream for an 18 cm or 20 cm springform pan

Grease an 18cm or 20cm springform pan and chill. Preheat the oven to 200°C (top/bottom heat). Beat the eggs with the sugar and maple syrup until creamy (about 8-10 minutes). Then, while stirring, add the melted butter. Mix the flour with the nuts and baking powder and briefly stir in the milk. Pour into the prepared pan and bake in the preheated oven for about 35-40 minutes. Meanwhile, melt the chocolate in a double boiler. Gradually stir in the butter until a smooth cream forms. Finally, stir in the whiskey and, if desired, more cocoa powder. Remove from the boiler and chill. Once the cake has cooled, place it on a cake stand and cut in half. If you want to cover the cake with fondant, fill the cake with about 2/3 of the cream. Spread the remaining cream all around the cake and place the rolled-out fondant on top. Then you can decorate it as desired. To make the icing, heat the fondant and chocolate in a double boiler while stirring. Then stir in the water and pour the mixture into a piping bag. This can then be used to pipe designs onto the fondant. If you don’t want to use the fondant, you can fill the cake with about 1/3 of the icing and spread the rest all around. Then garnish with walnuts.