Drunken Izidor on a baking sheet with a nut filling and chocolate glaze

Name: Drunken Izidor on a baking sheet with a nut filling and chocolate glaze
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 12
Ingredients: For the batter; 6 eggs (whites and yolks separated); 220 g softened butter; 220 g granulated sugar; 120 g all-purpose flour; 2 tablespoons cocoa; 1 packet baking powder (12 g); For the nut filling; 300 g ground walnuts; 200 g powdered sugar; 150 ml rum; 1 sachet vanilla sugar (10 g); For the chocolate glaze; 1 bar milk chocolate (100 g); 1 bar dark chocolate (100 g); 50 g coconut butter or regular butter

i-Recipe.comRecipesDrunken Izidor on a baking sheet with a nut filling and chocolate glaze

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Easy to prepare
12 portions
20 minutes

Jan, 21. 12. 2025

Print recipe

The traditional Drunken Izidor in a modern sheet form will delight lovers of nuts and chocolate. The delicate sponge with a meringue-like texture pairs perfectly with the aromatic rum-and-nut filling and the rich chocolate glaze. Make this simple yet expressive dessert for family gatherings or special occasions.

For 12 portions

Ingredients

For the batter
6 eggs (whites and yolks separated)
220 g softened butter
220 g granulated sugar
120 g all-purpose flour
2 tablespoons cocoa
1 packet baking powder (12 g)
For the nut filling
300 g ground walnuts
200 g powdered sugar
150 ml rum
1 sachet vanilla sugar (10 g)
For the chocolate glaze
1 bar milk chocolate (100 g)
1 bar dark chocolate (100 g)
50 g coconut butter or regular butter

Preparation procedure

Sponge batter In a bowl, whip the butter with the sugar until light and creamy. Beat in the yolks one at a time. Sift the flour with the cocoa and baking powder into the mixture and gently stir with a wooden spoon.
Whipped egg whites Whip the egg whites with a pinch of salt to stiff peaks and gently fold them into the batter.
Baking Spread the batter onto a baking sheet lined with parchment paper (30 × 40 cm). Bake in a preheated oven at 180 °C (fan 160 °C) for 18–20 minutes, until the surface is slightly browned. Let cool.
Nut filling In a bowl, mix the ground nuts with the powdered and vanilla sugar. Gradually add the rum to form a moist, not too runny filling. Spread it evenly over the cooled sponge.
Chocolate glaze Chop the chocolates into small pieces, place them in a bowl over a pot of boiling water (double boiler) or briefly heat in the microwave at low power. Stir in the coconut butter until a smooth, glossy glaze forms. Pour it immediately over the filling and spread.
Finishing Allow the glaze to set at room temperature or in the refrigerator. Cut the sheet into squares or strips as desired.

Time required and number of servings

Active preparation: 20 minutes
Baking: 20 minutes
Preparation of filling and glaze: 15 minutes
Cooling: 15 minutes (optional)
Total time: approx. 1 hour 10 minutes
Number of servings: 12

Conclusion

Drunken Izidor on a baking sheet differs from classic slices by the combination of a delicate sponge, a pronounced nut filling with a subtle rum aroma, and a glossy chocolate glaze. Thanks to its simple preparation and straightforward ingredients, this dessert is an ideal choice for any home baking challenge. Prepare it for afternoon coffee, a family celebration, or as a sweet gift for friends.