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Chocolate Nougat Cake with Raspberry Sorbet and Crushed Nut Variations

5 from 2 votes
Total Time 3 hours 20 minutes
Course Dinner
Cuisine European
Servings 5 people
Calories 282 kcal

Ingredients
 

For the raspberry sorbet

  • 1 packet Nut mix
  • 200 g Raspberry fresh
  • 200 g Greek yogurt

For the cake batter

  • 75 g Flour
  • 20 g Cocoa powder
  • 1 tsp Baking powder
  • 75 g Sugar
  • 1 packet Bourbon vanilla sugar
  • 2 piece Eggs
  • 100 g Butter

For the couverture mixture

  • 200 g Dark couverture chocolate
  • 100 g Raw nougat mass
  • 4 leaf Gelatin white
  • 100 ml Milk
  • 2 piece Eggs
  • 1 tbsp Sugar
  • 1 packet Bourbon vanilla sugar
  • 300 ml Whipped cream
  • Cocoa powder

Instructions
 

Raspberry sorbet

  • Mix the raspberries and yoghurt and pack in the freezer, stirring occasionally until it becomes a solid mass. Not too cold, otherwise hard ice crystals will form.

Cake batter

  • Preheat the oven to 180 degrees and line a springform pan with baking paper 26 centimeters. For the dough, mix the flour, cocoa and baking powder, add sugar, vanilla sugar, eggs and butter. Mix at the highest level for approx. 1 minute to form a smooth dough. Pour into the springform pan and bake for about 15-20 minutes.
  • Let the base cool down, place it on a cake plate and put a cake ring around it.

Couverture paste

  • For the topping, melt the couverture and nougat over a water bath while stirring. Allow to cool slightly.
  • Soak gelatine in cold water. Bring the milk to the boil in a small saucepan, remove the saucepan from the stove and stir in the squeezed gelatine.
  • Put the eggs with sugar and vanilla sugar in a mixing bowl, add the hot milk and beat everything with the hand mixer for about 2 minutes until frothy. Stir in the couverture mixture and let everything cool down a little (about 15 minutes).
  • Whip the cream until stiff, fold into the couverture mixture in 2 portions, place on the pastry base and smooth out.
  • Chill the cake for approx. 3 hours.
  • If you want to save yourself a little effort, you can buy ready-made nougat and simply heat it up and apply it and let it cool down.

Nutrition

Serving: 100gCalories: 282kcalCarbohydrates: 16.9gProtein: 6.4gFat: 21.1g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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