Name: Ambassador cake – a luxurious nut-and-chocolate classic without compromises
Prep time: 75 min
Cook time: 75 min
Total time: 75 min
Yield: 12
Ingredients: 10 egg whites; 10 tablespoons granulated sugar; 2 egg yolks; 200 g walnuts, coarsely chopped; 2 tablespoons plain flour; 16 egg yolks; 10 tablespoons granulated sugar; 375 g butter (soft); 100 g powdered sugar; 150 g dark chocolate (melted and cooled); 100 g ground walnuts; 100 g ground hazelnuts; 150 g dark chocolate; 4 tablespoons oil; Butter cocoa cream - 125 g butter, 100 g sugar, 1 tablespoon cocoa

Preparation procedure

Nut cake layers Preheat the oven to 170 °C. Line two cake rings Ø 24–26 cm with baking paper (bottom). Begin whipping the egg whites. Once they start to foam, gradually beat in the sugar until you have a stiff, glossy meringue. Briefly beat in the yolks (just to combine). Gently fold in the chopped nuts and flour with a spatula. Divide the batter between the two rings, smooth the tops and bake for 20–25 minutes (until springy to the touch; a skewer may be slightly moist from the nuts). Let cool completely.
Basic yolk cream Place the yolks with the granulated sugar in a heatproof bowl and whisk over a gentle bain-marie until thickened (to a creamy "sabayon"). Do not let it boil. Remove and let cool completely. Whip the butter with the powdered sugar until fluffy. Beat in the cooled yolk base by spoonfuls. Divide the cream into two equal parts: Chocolate cream: fold the melted chocolate (lukewarm) into the first. Nut cream: fold the ground walnuts and ground hazelnuts into the second. (If the cream becomes too loose, briefly chill it in the refrigerator to firm up.)
Assembling the cake Place the 1st layer on the board and evenly spread the chocolate cream. Top with the 2nd layer and spread the nut cream over the surface (you can use some for the sides). Chill for 30–45 minutes.
Glaze and decoration Melt the chocolate with the oil over a bain-marie and stir until smooth. Pour over the chilled cake and smooth. Optional sides: whip butter with sugar and cocoa into a smooth cream and use it to coat or decorate the sides. Leave the cake in the refrigerator for at least 2–3 hours (ideally overnight) for perfect settling.

Tips for success:

• Keep the eggs at room temperature – the meringue holds better.

• Nuts can be lightly toasted beforehand (5–7 min/160 °C) for a more pronounced flavor.

• Apply creams and glaze lukewarm/cool, not hot.

Total preparation time

Active: 75–90 minutes
Baking (2 layers): 40–50 minutes
Chilling/settling: 2–3 hours (ideally overnight)
Overall: approx 4–5 hours (mostly inactive time)

Number of servings

12–14 servings (depending on slice size)

Conclusion

The Ambassador cake is the pinnacle of chocolate-and-nut indulgence: light egg-white cake layers, a rich egg-yolk cream in two layers and a glossy glaze. It isn’t overly sweet, yet feels luxurious – and tastes even better the next day. If you want to dazzle guests without complicated techniques, this is your sure bet.

Ambassador cake – a luxurious nut-and-chocolate classic without compromises recept

For 12 portions

Ingredients

Nut cake layers (2 pcs):

Cream I and II:

Chocolate glaze:

Decoration for the sides (optional – one of the variants):

Preparation procedure

Total preparation time

Number of servings

Conclusion

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