Quince chocolate cake with walnuts
Time
Preparation time: 50 min.
Cooking or baking time: 65 min.
Total preparation time: 1 hour 55 minutes
Today I would like to recommend this great recipe to all quince fans who still have a rest from the quince harvest. This tasty, loose box cake tastes delicious even after several days and remains moist with the quince.
ingredients
For my 35 cm long box shape
- about 400 g of quince
- 2 tablespoons of lemon juice
- 260 g of sugar
- 200 g dark chocolate couverture (55% cocoa content)
- 85 g of walnuts (you can certainly take other nuts)
- 175 g of butter
- 4 eggs
- 400 g of flour
- 2 teaspoons of baking soda
- 1 teaspoon soda
- 300 ml of milk
- to dust some icing sugar
preparation
- First, the quinces need to be brushed off thoroughly with warm water to remove the furry layer, then I quartered them, peeled them, and generously cut out the core. Then I cut the quarters into thin slices and boiled in a pot with the lemon juice, about 400 ml of water and 85 g of sugar and covered softly steamed over medium heat for 15 - 20 minutes. Then I took the quince slices with a foam trowel, drain and let cool and cut into cubes.
- The oven is now preheated to 175 degrees top / bottom heat.
- Separately chopped the couverture and nuts separately, lightly roasted the nuts in a frying pan without fat and allowed to cool, melting the butter and couverture in a small saucepan and also allowing to cool slightly.
- In the meantime I have stirred the eggs and 175 g of sugar creamy with the hand mixer whisk. I mixed flour, baking powder and baking soda, stirred the cooled butter-chocolate mix under the custard, then stirred in the flour mixture and the milk alternately. Finally, I have the quince cubes and nuts lifted under the dough, the dough in the baking paper designed with the box shape and the surface smoothed.
- Now the mold came in the preheated oven for 60 to 70 minutes. It's best to do a chopstick test! Towards the end of the baking time, I covered the mold with baking paper so that the surface does not become too dark.
- Afterwards, I let the cake rest for about half an hour in the oven, only then removed, dropped out of the mold and allowed to cool on the wire rack.
- Then I dusted it with powdered sugar. Of course you can also cover it with sugar icing or chocolate couverture.
I wish you a pretty good appetite!
