Chocolate Cake with Nougat Cream

0
Average: 0 (0 votes)
(0 votes)
Chocolate Cake with Nougat Cream
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
1 hr
Preparation
Calories:
503
calories
Calories

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories503 kcal(24 %)
Protein7.7 g(8 %)
Fat30.5 g(26 %)
Carbohydrates50 g(33 %)

Ingredients

for
12
For the cake
100 grams
200 grams
soft Butter
80 grams
1 packet
1 pinch
3
medium Eggs
400 grams
2 teaspoons
3 tablespoons
5 tablespoons
For the nougat cream
250 grams
100 grams
soft Butter
Cocoa powder (for dusting)

Preparation steps

1.

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.

2.

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.

3.

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.