Walnut cake with chocolate icing

A recipe for lovers of pastry with nuts - a quick-to-make hazelnut muffin with chocolate icing! The cupcake has a rich nutty taste, and this is not surprising, because the basis of the dough is walnut crumbs, and the amount of flour is minimized. Be sure to try!

Ingredients

• For test:
• Walnuts (kernels) - 100 g
• Powdered sugar - 100 g
• Eggs - 2 pcs.
• Flour - 1 tbsp. the spoon
• For chocolate glaze:
• Cocoa powder - 1.5 tbsp. spoons
• Sugar - 1.5 tbsp. spoons
• Milk - 4 tbsp. spoons
• Butter - 30 g

Directions

1. Turn on the oven to preheat to 180 degrees.
2. Pour the walnut kernels into the bowl of a food processor or blender.
3. Grind the nuts to a state of fine crumbs.
4. In a bowl or bowl of a food processor, combine eggs and icing sugar.
5. Beat the eggs with powdered sugar for 3-5 minutes in a fluffy dense foam.
6. Pour walnut crumbs into the resulting egg foam.
7. Sift flour here.
8. Stir with a spatula. You should get a homogeneous dough.
9. Line the bottom of a baking dish (I have a detachable form with a diameter of 17 cm) with parchment. Pour the nut dough into the mold.
10. Bake the nut cake in the oven at 180 degrees for about 30 minutes.
11. Remove the finished nut cake from the mold and cool.
12. Once the hazelnut cake has cooled, prepare the chocolate frosting. To do this, combine cocoa powder, butter, milk and sugar in a saucepan.
13. Put the saucepan on a slow fire. While stirring with a whisk, let the ingredients combine into a homogeneous mixture.
14. Heat the chocolate icing for another minute and remove from the stove.
15. Brush the surface of the cooled peanut muffin with hot chocolate icing, spreading it over the entire baking surface.
16. Leave the cake until the frosting has set.
17. Cut the finished nut cake with chocolate icing into portions and serve at the table during dessert.
18. Bon appetit!