Salted Chocolate Cake – as my Mother does it or not exactly?

You know how these things work! Mothers and Grandmas bake the best cakes in the world. This is the cake my mother always bakes whenever we celebrate birthdays or Christmas. This is my all-time favourite. I do it with a tiny modification: I add salt to the chocolate cream. I think it works nicely, but if you want to bake the original version, just leave the salt out, but I have to add that my Mother also liked it the way I baked.

Salted Chocolate Cake

For the walnut sponge:

-          8 eggs

-          8 tbsp. sugar

-          5 tbsp. bread crumb

-          6 tbsp. ground walnut

-          Pinch of salt

For the chocolate cream:

-          3 eggs

-          210 g sugar

-          3 tbsp. cocoa powder

-          ½ tbsp. salt

-          200 g butter (at room temperature)

+ ground walnut

1. For the sponge: Beat the egg yolks with the sugar with an electric mixer, then stir the bread crumb, the ground walnut, the salt and the previously whipped egg whites into it.
2. Preheat the oven to 160°C. Butter the cake pan, and then sprinkle it with flour. Pour the batter into the pan. Bake it until it turns golden brown.
3. For the chocolate cream: Beat the egg yolks with the sugar with an electric mixer. Then cook the mixture above steam until it thickens. Add the cocoa powder and the salt. Wait until it cools down to 30°C, and then stir the butter into it with an electric mixer.
4. To assemble the cake, first cut the sponge horizontally into layers. Then spread a part of the chocolate cream on each of the layers and sprinkle the cream with ground walnut. Sandwich the layers and finally spread the rest of the chocolate on the sides of the cake too. Put the cake in the fridge for 3 hours.
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