Chocolate cake with nougat
8 servings
60 minutes
Chocolate cake with nougat is an exquisite dessert of European cuisine that captivates the hearts of gourmets. Its history roots in the tradition of combining the soft texture of nougat with the rich flavor of chocolate. The nougat used in the recipe adds tenderness and caramel notes to the cake, while dark chocolate adds depth to the taste. Crispy cookies and nuts provide a pleasant contrast, and berries add a refreshing tartness. The cream based on cream and butter makes each layer rich and velvety. This cake is perfect for special occasions, creating an atmosphere of celebration and coziness. It pairs wonderfully with aromatic coffee or dessert wine, highlighting its rich flavor. Decorated with chocolate shavings, it looks elegant and appealing, turning every tea time into a true gastronomic delight.
1
Separate the whites from the yolks. Whisk the yolks with heated nougat and vanilla sugar, then gradually add the separately whipped whites and sift in the flour with baking powder.
- Chicken egg: 3 pieces
- Nougat: 200 g
- Vanilla sugar: to taste
- Wheat flour: 80 g
- Baking powder (raising agent): 0.5 teaspoon
2
Crush the cookies and add them to the mixture along with the nuts.
- Sponge fingers / sponge biscuits: 80 g
- Nuts: 80 g
3
Whip 150 grams of cream and fold it into the mixture.
- Cream: 300 g
4
Place 1/4 of the mass in the mold and bake for 15 minutes.
5
Melt the glaze in 150 grams of cream, cool it down, and whip it. Add butter and vodka.
- Cream: 300 g
- Butter: 250 g
- Vanilla vodka: 4 tablespoons
6
Place the berries on the cake layer. Cover with a second layer and spread with 4 tablespoons of cream.
- Lingonberry: 50 g
7
Do the same with the other cakes.
8
Coat the cake with the remaining cream and decorate with chocolate shavings.
