John Myers
Moist Nut-nougat-chocolate Cake
The perfect moist nut-nougat-chocolate cake recipe with a picture and simple step-by-step instructions.
- 200 Size Raw cane sugar
- 250 Size Soft margarine
- 5 Free range eggs or organic
- 3 Sachets Vanilla sugar
- 1 big gulp Rum instead of milk
- 250 Size Wheat flour 550
- 200 Size Ground hazelnuts
- 1 packet Baking powder
- 1 blackboard Nut and nougat chocolate chopped into small pieces
- Icing sugar for dusting
- Put the first 5 ingredients in a mixing bowl and stir until creamy with a mixer. Then slowly stir in the rest of the ingredients until you have a good batter that is difficult to fall off the mixer.
- Preheat the oven to 175 ° C in the meantime. Pour the dough into a previously greased dish and smooth it out. Bake for 60 minutes in the fan oven and 175 ° C. The result is a juicy nut-nougat-chocolate cake for a mild November Sunday. When the cake has cooled down after baking, sprinkle with powdered sugar and serve. I had chocolate cream with it. Tastes great!
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