German Candied Walnut Chocolate Pudding Cake
Ingredients
Shortcrust pastry
- 250 g flour
- 3 tsp baking powder
- 60 g sugar
- a pinch of salt
- 1 egg
- 125 g butter
- butter for greasing the pan
Vanilla pudding cream
- 1 package vanilla pudding powder
- 60 g sugar
- a pinch of salt
- 400 ml milk
- 30 g coconut oil
- 70 g butter
Candied walnut and chocolate topping
- 250 g walnuts
- 75 g butter
- 130 g sugar
- 50 g dark chocolate coating
Preparation
Preheat oven to 180 degrees Celsius (convection: 160 degrees). For the shortcrust pastry, combine all ingredients in a bowl and knead together. Grease a baking sheet (39 x 26 x 4 cm) and press the pastry into it, covering the entire bottom. Prick multiple times with a fork. Bake the pastry in the preheated oven for about 15 minutes. Let cool
For the cream, combine pudding powder, sugar, salt, and milk in a saucepan. Whisk well and bring to a boil while stirring. Once the pudding thickens, remove from heat and let cool slightly, stirring occasionally to prevent a skin from forming. Add coconut oil and butter, stirring until fully incorporated. Pour the pudding mixture over the cooled pastry base and smooth the top
For the topping, heat butter and sugar in a pan. Break walnuts by hand into smaller pieces and add to the pan. Stir occasionally. Cook over medium heat until the mixture becomes thick and sticks to the walnuts. Immediately spread the candied walnuts over the cake
Chop chocolate roughly and melt in a double boiler. Drizzle the melted chocolate over the cake in streaks (using a spoon or by placing in a piping bag). Allow the chocolate to set and let the cake cool completely. Then cut into pieces
