Chocolate Cake with Nougat Cream
Nutritional values
(Percentage of daily recommendation)
| Calorie | 523 cal. | (25 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 49 g | (33 %) | ||
| Sugar added | 23 g | (92 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 2.2 mg | (18 %) | ||
| Vitamin K | 4.5 μg | (8 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.3 mg | (19 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 21 μg | (7 %) | ||
| Pantothenic acid | 0.3 mg | (5 %) | ||
| Biotin | 6.3 μg | (14 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 457 mg | (11 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 63 mg | (21 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 20.2 g | |||
| Uric acid | 14 mg | |||
| Cholesterol | 110 mg | |||
| Complete sugar | 25 g |
Ingredients
- For the cake
- 100 grams Dark chocolate
- 200 grams soft butter
- 80 grams sugar
- 1 packet Vanilla sugar
- 1 pinch salt
- 3 medium eggs
- 400 grams Pastry flour
- 2 tsps Baking powder
- 3 Tbsps cocoa powder
- 5 Tbsps milk
- For the nougat cream
- 250 grams chocolate-nut spread
- 100 grams soft butter
- cocoa powder (for dusting)
Preparation steps
For the cake, finely grate dark chocolate. Beat butter until creamy and gradually stir in sugar, vanilla sugar, salt and egg. Mix flour and baking powder. Mix cocoa powder and milk. Stir flour mixture and cocoa mixture into batter and fold in grated chocolate. Line bottom of springform pan 26 cm diameter (approximately 10 inches diameter) with parchment paper. Spread batter in prepared pan and smooth. Bake cake in oven preheated to 180°C (fan: 160°C, gas mark 2-3)(approximately 350°F) for about 20 minutes. Cover cake with aluminum foil or parchment paper and bake 15-20 minutes more.
Let cake cool in pan for about 10 minutes. Carefully remove cake from pan and let cool completely on a wire rack lined with parchment paper.
For the nougat cream, mix chocolate-nut spread with butter. Cut cake horizontally into two layers. Spread half of the nougat cream over bottom cake layer. Replace top cake layer and spread with remaining nougat cream. Refrigerate cake for 1-2 hours. Dust cake with cocoa powder to serve.
