Nougat chocolate cake recipe

Nougat Chocolate Cake recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Indulge in the heavenly combination of nougat and chocolate with this delectable Nougat Chocolate Cake recipe. This irresistible dessert is a perfect blend of rich, moist chocolate cake layers filled with a luscious nougat filling. Topped with a smooth chocolate ganache and garnished with crunchy nougat pieces, this cake is a true delight for chocolate lovers. Whether you're celebrating a special occasion or simply craving a sweet treat, this Nougat Chocolate Cake is sure to satisfy your dessert cravings.

Keywords: Nougat, Chocolate, Cake, Recipe, Dessert

Nougat chocolate cake recipe details

Nougat chocolate cake recipe, recipe Rating: 4.6
Number of votes:107 

Ingredients

	For the chocolate cake:
7 medium	eggs, separated
90 g	sugar
1 pinch(es)	salt
2 tsp	vanilla
50 g	cocoa powder
	For the nougat filling:
300 ml	whipping cream
5 medium	eggs, whites only
⅛ tsp	cream of tartar
100 g	sugar
4 tbsp	water
4 tbsp	honey
120 g	hazelnuts, chopped, toasted
90 ml	caramel sauce
	For the chocolate glaze:
200 g	chocolate chips
180 ml	whipping cream

Instructions

Cake:
Preheat oven to 180°C.

Beat egg yolks and 80g sugar until thick. Add vanilla.

Beat egg whites until foamy and add remaining sugar and pinch of salt. Beat until stiff peaks form.

Fold 1/3 of whites mixture into yolk mixture to lighten. Add cocoa and mix gently. Fold in remaining whites. Spread in a springform pan and bake for 10-15 minutes.

When cake is ready and cooled, cut cake in half and place the bottom half back into the springform. Spread half of the caramel sauce over the top and set aside.

Nougat:
Beat the cream to stiff peaks and refrigerate for 30 minutes. Beat the whites until stiff and add the cream of tartar. Add 3 tablespoon of sugar and continue beating to a stiff, meringue. Set aside.

Bring the remaining sugar to a boil with the water to make the syrup. When syrupy, add the honey and bring back to a boil.

With the electric beaters running in the bowl with the egg white mixture, slowly pour the syrup in a stream straight into the bowl. Continue beating for 10 minutes.

Scatter the nuts over the meringues. Whip the cream and add to the meringue, mix gently but evenly. Spoon mixture over the split cake and smooth the top. Chill for 3 hours.

Drizzle the remaining caramel sauce over the top. Chill again while preparing the chocolate glaze.

Glaze:
Heat the cream and pour over the chopped chocolate. Stir until chocolate melts and mixture is smooth. Once cooled, pour over the cake. Chill cake for 1 hour before serving.

Preparation time:
ca. 1 hr 20 min
Grade of difficulty:
tricky
Calories per portion:
n/a