Chocolate nougat slices black and white

Ingredients for 1 servings:

• 360 ml milk, low-fat
• 3 tbsp honey
• 8 tbsp, heaped cocoa powder for baking
• 1 ½ packets of baking powder
• 500 g flour
• 100 g white chocolate shavings
• 4 m.-sized eggs
• 2 egg yolks
• 250 g powdered sugar
• 2 packets of vanilla sugar
• 1 pinch of salt
• 250 ml rapeseed oil
• 2 egg whites
• 200 g nougat, melted
• 1 pack of white chocolate glaze, melted
• possibly dark chocolate glaze, melted

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 30 minutes

Heat the milk and dissolve the honey in it, then let it cool and set aside. Mix together the cocoa powder, baking powder, flour and chocolate shavings and set aside. Beat the eggs, egg yolks, powdered sugar, vanilla sugar, salt and oil until foamy. Alternately add the flour and milk mixture to the foamy mixture and beat until a smooth batter forms. Beat the egg whites until stiff and carefully fold in. Pour the batter into a rectangular springform pan lined with baking paper. Bake in a preheated oven at 170°C (top/bottom heat) on the middle rack for approx. 35-45 minutes. Do the skewer test! Once cooled, cut the cake base in half, spread the melted nougat on top and place the second layer back on top. Let it cool slightly. Once cooled, cover with white icing, spread a few dollops of dark chocolate icing on top and draw patterns with a fork. Tip: If you only want to make a chocolate sponge cake or muffins, omit the chocolate shavings and use about 400g of powdered sugar. This batter will then be enough for 24 muffins. This basic batter can also be used for chocolate sponge cakes, Bundt cakes, brownies, or chocolate muffins.