Nougat cake is a traditional dessert that combines the softness of a sponge cake with the intense flavor of chocolate nougat, ideal for breakfast or snacks accompanied by tea or coffee. This easy recipe uses Suchard nougat, which is melted and incorporated into the batter, providing a moist texture and an irresistible taste.
The preparation is very simple: melt the nougat and butter, mix them with eggs, brown sugar, and milk, and finally add the sifted dry ingredients (flour, cocoa, baking powder, and salt). Bake at 180°C for 40 minutes and top with a chocolate and cream ganache for a shiny finish. The result is a fluffy cake with a deep chocolate and nougat flavor, perfect for sweet lovers.
Prep
10 min
Cook
40 min
Servings
8
We melted the Suchard chocolate nougat and set it aside, melted the butter and set it aside as well (I melted everything in the microwave in strokes of 30 seconds)
Put the eggs and brown sugar in a bowl, whisk with a manual rod to integrate the sugar well, add the melted butter and chocolate nougat, integrate it well and once integrated, add the milk.
Sift all the dry ingredients: the flour, the cocoa, a pinch of salt and the yeast, add it to the previous mixture and integrate it with the manual rod.
We distribute it in a mold and bake it at 180 degrees for 40 minutes, let it cool and if the top layer has been very cracked we perfect it a little with the knife, we put the cream in a bowl and we put the cream in a bowl and heat it in the microwave, add the chocolate with the same heater as the cream, it will melt, we put it in a pastry bag and reserve it in the fridge until it cools down, we distribute it on top of the cake and decorate it with chocolate balls or to the taste of each one
