You are here: Home » Recipes » Fancy Chocolate and Walnut Christmas Cake Fancy Chocolate and Walnut Christmas Cake Recipe by California Walnut Board Yield 12 servings Prep 35 mins Cook 30 mins PrintEmail Ingredients For the sponge cake1/2 cup California walnuts1/2 cup flour2 teaspoons baking powder4 teaspoons cocoa4 -- eggs1/2 cup sugar4 teaspoons Amaretto liquorFor the Chocolate Cream1 cup bitter chocoalte pieces6 sheets white gelatin2 cups cream1/4 cup sugar2 teaspoons vanilla extract3 tablespoons rum3 teaspoons instant espressoFor the cake bottoms1/4 cup Califronia walnuts1 cup cherry jamFor the stars1/4 cup marzipan paste25 grams powdered sugar2 teaspoons cocoaAdditionally12 -- California walnut halves -- Cocoa powder to flour the cake Instructions Grind walnuts, set aside. Mix flour, baking powder and cocoa, set aside. Whip eggs, sugar and amaretto for 8 minutes until you get a thick cream. Combine flour mixture slowly and beating constantly. Add walnuts and mix carefully. Cover bottom of a spring form (10 inch) with baking paper and add dough. Bake at 180C for approximately 30 minutes. Cool for 10 minutes. Remove cake carefully from the form, remove baking paper and let cake cool down completely. Cut bottom horizontally in the middle. For the chocolate cream, cut bitter chocolate into pieces, put them into a bowl and let them melt in a double boiler. Cool. Soak gelatine in cold water for 5 minutes, set aside. Whip cream, adding sugar and vanilla sugar slowly, set aside. Heat rum in a small pot, squeeze gelatine and dissolve it in the rum. Add espresso and stir the mixture quickly with the whipped cream. Add the chocolate and stir. Refrigerate for 5-10 minutes. For filling, chop walnuts finely and mix them with the jam. Spread the mixture onto each layer, on the cake’s cut side. Place one layer on the plate. Slather one third of the chocolate cream on it. Put it into the fridge for 5 minutes. Cover it with the second layer (filling side down) and press carefully together. 4.Fill 4-5 tbsp. of the chocolate cream into a piping bag with a mid-sized nozzle. Cover the cake with the rest of the chocolate cream. Sputter dots and lines onto the cake. Put one walnut half onto each dot. Refrigerate for 3-4 hours. Knead marzipan with powdered sugar and cocoa. Roll it our between two layers of baking paper. Cut out small and big stars. Flour the cake with cocoa, decorate it with stars and flour the stars with cocoa again.