Zamorček

Ingredients

  • 150g of chopped walnuts (amount to taste)
  • 250g of sugar
  • 250g soft butter
  • 200g sieved flour
  • 150g of chocolate
  • 2 tsp baking powder
  • 8 eggs (yolks and whites separated), use 9 if eggs are slightly smaller.
  • 1.5 tsp vanilla extract
  • Pinch of salt (into egg whites)

Instructions

  1. Preheat fan oven to 165°C.
  2. Chop walnuts.
  3. Blend all the sugar to get sugar powder.
  4. Soften 250g butter at room temperature (slice into thinner slices and put in 30°C oven briefly if needed).
  5. Soften chocolate in the oven at 30°C (don't leave in there for too long, it's not great if the chocolate is too warm).
  6. Separate egg yolks from whites (egg yolks go into the mixer's bowl and whites into their own big bowl for whisking later). Use a mug on which to separate yolks from whites. This way you won't have problems if yolks spill. It's important not to have any yolk in the whites.
  7. Sift 200g flour with 2 tsp baking powder.
  8. In mixer at top speed: beat chocolate, butter, egg yolks, 2/3 to 3/4 of the sugar, and vanilla extract until creamy.
  9. Slow down the mixed to minimum and slowly add flour mixture, milk, and chopped walnuts until well mixed.
  10. Whip egg whites with pinch of salt.
  11. When the egg whites start to stiffen add 1/4 to 1/3 of the sugar two spoonfuls at a time.
  12. You know you're done when the egg whites are stiff (test: a bit stands on its own).
  13. Gently fold egg whites into batter (to prevent compaction of the egg whites).
  14. Line tray with baking paper (make sure the walls are lined with baking paper as well), pour batter, spread evenly.
  15. Bake 35 min at 165°C.

Work organisation

Long ahead:

  • take butter out of the fridge.

Ahead of everything: Chop walnuts.

Just before work:

  • 1 big whisking bowl (for egg whites)
  • 1 mixer bowl (for egg yolks)
  • 1 small bowl (for walnuts)
  • 1 tray with baking paper nicely lined even on walls (cut into corners diagonally to bend along walls nicely)

Diagram

sequenceDiagram participant Oven participant Mixer as Mixer Bowl participant Bowl as Large Bowl Note over Oven: Soften butter at 30°C Note over Oven: Soften chocolate at 30°C Note over Bowl,Mixer: Chop 150g walnuts Note over Bowl,Mixer: Blend 250g sugar to powder Note over Bowl,Mixer: Sift 200g flour + 2 tsp baking powder Note over Bowl,Mixer: Separate 8-9 egg yolks from whites Mixer->>Mixer: Add egg yolks Bowl->>Bowl: Add egg whites Oven->>Mixer: Add softened butter Oven->>Mixer: Add softened chocolate Note over Oven: Preheat to 165°C Mixer->>Mixer: Add 70% of sugar Mixer->>Mixer: Add 1.5 tsp vanilla extract Note over Mixer: Beat at high speed until creamy Note over Mixer: Set mixer to slow Mixer->>Mixer: Add flour mixture slowly Mixer->>Mixer: Add 4-6 tbsp milk Mixer->>Mixer: Add chopped walnuts Bowl->>Bowl: Add pinch of salt Note over Bowl: Whip egg whites Bowl->>Bowl: Add remaining 30% sugar slowly Note over Bowl: Whip until stiff peaks Note over Oven: Line tray (cut into<br/>corners to line walls) Bowl->>Mixer: Fold in egg whites gently Mixer->>Oven: Pour batter into tray<br/>spread evenly Note over Oven: Bake 35 min at 165°C

Original recipe

Original recipe