Nougat slices extra fine

Ingredients for 30 servings:

• 5 eggs, separated
• 125 g sugar
• 1 pinch of salt
• 250 g butter (half-fat possible)
• 250 g chocolate (nougat)
• 100 g flour
• 25 g cocoa powder
• 200 g nuts, ground
• 1 packet of baking powder
• 150 g chocolate (nougat)
• 1 tsp oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

delicate nougat chocolate cake on a tray with icing

Beat the egg whites with a pinch of salt until stiff peaks form, then add 50g of sugar and continue beating until stiff peaks form again. Refrigerate. Melt the butter and nougat chocolate in a double boiler over low heat. Meanwhile, grease a deep baking tray and preheat the oven to 180°C (top/bottom heat). If desired, place a baking frame on the tray (as large as possible). Once the chocolate and butter have completely melted, remove from the heat. Briefly beat the egg yolks, add the remaining sugar, and beat until creamy. Stir in the lukewarm chocolate-butter mixture. Mix the flour with the cocoa and baking powder, sift in, and stir in. Finally, fold in the beaten egg whites and nuts. Spread the batter onto the prepared baking tray and bake for 20-30 minutes. (Use a toothpick to check if it’s stiff peaks). Let it cool completely. Melt the remaining nougat chocolate in a double boiler and stir in the oil. Spread over the cooled cake and let it cool. If you like, you can also sprinkle with hazelnut flakes or hazelnut brittle.