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Valentine's Nougat Cake

Valentine's Nougat Cake: The Ultimate Romantic Treat

Indulge in the ultimate Valentine's Nougat Cake this season. Rich chocolate layers meet creamy nougat filling for a dessert that's pure romance. Perfect for celebrations!
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Prep Time: 45 minutes
Cook Time: 25 minutes
Resting Time: 3 hours
Total Time: 4 hours 10 minutes
Servings: 8 people
Calories: 350kcal
Cost: $20

Equipment

  • Mixing Bowls
  • Whisk and Spatula
  • Baking Pan (26 cm)
  • Double Boiler or Microwave-Safe Bowl
  • Toothpick or Skewer

Ingredients

  • 200 g nougat
  • 500 ml milk
  • 1 package pudding powder
  • 250 g butter
  • 10 g powdered sugar
  • 100 g dark chocolate
  • 6 eggs
  • 1 pinch salt
  • 130 g butter
  • 180 g sugar
  • 15 g vanilla sugar
  • 100 g flour
  • 20 g cocoa powder
  • 20 g ground hazelnuts

Instructions

  • Cut the nougat into small pieces and heat 450 ml of milk in a saucepan until boiling.
  • Mix 6 tablespoons of cold milk with the pudding powder in a separate bowl.
  • Pour the pudding mixture into boiling milk, whisk until thickened, and stir in nougat pieces until smooth.
  • Cover with cling film to prevent a skin from forming.
  • Melt the dark chocolate in a double boiler or microwave and set aside to cool.
  • Beat the egg whites with a pinch of salt until stiff peaks form.
  • Cream the softened butter with half the sugar until pale and fluffy, then add egg yolks, vanilla sugar, and melted chocolate.
  • Sift in flour, cocoa powder, and ground hazelnuts, then fold in whipped egg whites gently.
  • Pour the batter into a greased and floured 26 cm baking pan and bake at 180°C (350°F) for 20–25 minutes.
  • Once cooled, slice the sponge into three layers and layer with nougat cream.
  • Chill the cake for an hour, then spread more cream and drizzle with melted chocolate.

Notes

For a dairy-free version, substitute butter with margarine or coconut oil. Replace dark chocolate with semi-sweet chocolate for a milder flavor. Add crushed hazelnuts or edible gold flakes on top for an elegant touch. Store the cake in the fridge, well covered, and it stays delightful for up to three days. Leftovers? Wrap individual slices and freeze them; they last about a month. Thaw overnight in the fridge before enjoying!

Nutrition

Calories: 350kcal | Carbohydrates: 30g | Protein: 5g | Fat: 22g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 100mg | Potassium: 150mg | Fiber: 2g | Sugar: 20g | Vitamin A: 10IU | Calcium: 5mg | Iron: 8mg
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