Eva`s Chocolate Nougat Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g nouat
- 100 g chocolate couverture, dark
- 125 ml cream
- 130 g suar, brown
- 1 packet vanilla sugar
- 150 g butter, soft
- 5 egg (s)
- 150 g almonds or nuts, round
- 50 grams flour
- 1 teaspoon Baking powder
- 100 g almond sticks, roasted without fat
- Icing sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Slowly melt the nougat with the couverture in the cream, allow to cool a little.
- Mix the brown sugar, van sugar and the (soft) butter, gradually stir in the eggs. Mix the nuts and flour with the baking powder and fold in.
- Lightly toast the almond sticks in a non-stick pan (the taste becomes more intense) and fold them into the batter.
- Grease a springform pan (26 cm), dust lightly with flour and fill in the dough. Bake in the preheated oven for 45 minutes at 175 ° (halfway through the baking time, reduce the heat to 160 °. Bake on the 2nd rack from below, top and bottom heat).
- After cooling the cake Dust with powdered sugar.
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