Nut and Cocoa Cake

First, let's talk about the ingredients needed for making cocoa and nut muffins. There are different types of vanilla essence, so the amount needed may vary. Instead of essence, you can use a packet of vanilla sugar. Make sure the butter is at room temperature and softened but not melted. The recipe calls for 2 teaspoons of sweet wine like muscat. If you don't have muscat, you can substitute it with a teaspoon of brandy or rum. The nuts should be roasted and peeled, you can use any type you prefer. The eggs should weigh around 110-120 grams. Preheat the oven to 160 degrees Celsius.

In a bowl, combine softened butter, sugar, and vanilla. Use a mixer to beat until light and fluffy. If you have a stand mixer, you can let it mix for about 5 minutes while you prepare other ingredients. For example, you can sift flour with a leavening agent and chop the nuts with a knife (or blender, but make sure they are chopped into small pieces, not pulverized).

After approximately 5 minutes, add one chicken egg at a time while continuing to beat. Then, slowly pour condensed milk into the mixture while continuously beating. This will make the batter even lighter and fluffier. This process is crucial for achieving tender muffins. However, don't confuse muffins with sponge cakes - the texture of muffins will always be denser. The entire beating process took me about 10 minutes, maybe a little less.

Add sifted flour with a leavening agent and mix on the lowest speed of the mixer. Do not overmix, as excessive mixing will cause the batter to settle more. Divide the resulting batter into two halves: add cocoa to one part and nuts with brandy to the other. Set aside one tablespoon of nuts to sprinkle on top of the muffins. Gently, quickly, and thoroughly mix both parts of the batter.

Traditionally, these muffins are baked in a square pan measuring 18 by 18 centimeters. I used a 10 by 23 centimeter silicone pan, which does not require greasing or lining with parchment paper. If you have a ceramic or any other type of pan, it is better to grease it with butter and lightly dust with flour. Spread the cocoa batter at the bottom and distribute the light batter on top, sprinkling the remaining nuts.

Preheat the oven and bake the cake with nuts and cocoa for approximately 1 hour and 10 minutes. If you notice that the top is browning too quickly, cover it with foil. After baking, let the cake with nuts and cocoa sit in the mold for 5 minutes. Then carefully remove it onto a cooling rack and let it cool completely. Sprinkle with powdered sugar before serving. The cake with nuts and cocoa can be stored for a couple of days without losing its taste and freshness, although the crispy crust may be lost. Wrap the cake tightly with foil or plastic wrap and store in a dry place. Enjoy your cake and Happy New Year!