Well as you know I'm trying to publish special recipes for Christmas and so I have not hesitated to make a variant of nougat cake the other day (with nougat Jijona) using this time a nougat chocolate (Suchard or crunchy kind puffed rice).
Practically it is like the other recipe except for a few differences. For the base I used chocolate cookies type "Granola" (with a face covered in chocolate and the other does not). If you can not find them using graham crackers and add 20 to 30 grams of chocolate you like best cast. Moreover this time we will not pass the mixture through the blender with nougat cream because the chocolate nougat (unlike Jijona nougat) melts very easily if we put the fire along with the cream.
Practically it is like the other recipe except for a few differences. For the base I used chocolate cookies type "Granola" (with a face covered in chocolate and the other does not). If you can not find them using graham crackers and add 20 to 30 grams of chocolate you like best cast. Moreover this time we will not pass the mixture through the blender with nougat cream because the chocolate nougat (unlike Jijona nougat) melts very easily if we put the fire along with the cream.
Ingredients to make Chocolate Nougat Cake (for 8-10 people):
4 large eggs
400 ml of cream for cooking
300 grams of chocolate frosting (the crunchy kind Suchard)
75g unsalted butter
50 grams of sugar (about 3 tablespoons)
15 cookies with chocolate granola type (about 250 grams)
40 grams of black chocolate for grating over
Recipe for Chocolate Nougat Cake (for eight or ten people):
Put the cream in a saucepan to heat over medium heat. When hot (not boiling, just hot) made the crunchy nougat chunks and simmer on low to melt everything.
Meanwhile in a large bowl add the eggs and sugar. Beat with the rods until a homogenous mixture, creamy and not too frothy.
When it has melted nougat cream off the heat and mix away. Throw in the eggs and sugar, mix well (without stirring) and let stand off the heat. Put the oven heated to 180 ° C.
Melt butter (use the microwave is faster). With mixer crushed cookies and check them over melted butter. If you are using Mary crackers (without chocolate) uses 25 cookies instead of the 15 that the recipe (since they are smaller type cookies Mary) and añádeles 20 or 30 grams of melted chocolate.
Take the mixture of butter and crackers and distribute them to the base of a removable mold of 24 cm. Pressed against the bottom with a spoon or your fingers (if it's more comfortable). We have based our list nougat chocolate cake.
Now poured onto the biscuit base mix all we reserved and put it in the oven at 180 ° C for about 35 minutes. The cake is done when a toothpick goals (Wood) comes out clean.
While the cake is in the oven grate 40 grams of black chocolate on a piece of aluminum foil.
When the cake out of the oven and sprayed with the grated chocolate (Ayúdate piece of foil using it as a funnel to properly distribute across the surface of the cake). The chocolate will melt away, do not touch it with your fingers or marks remain.
Leave tune and then shoves cake in the refrigerator for 4 or 5 hours. Off the kitchen and get lunch!
To eat:
At sprinkle with grated chocolate over hot cake forms a molten chocolate with a great looking. If it drops too much chocolate on an area of the pie and not try to rectify that immediately melted chocolate and touching are very ugly marks. If you find that you're missing chocolate to cover the entire surface of the pie and mash a little more ready.
The cake can serve it cold or at room temperature, but it is good to spend a few hours in the fridge to take shape. Also remember that you should not take eggs and let her out of the cold too long.
If you can try different combinations with chocolates of different flavors (white, bitter, etc) and different coverages
4 large eggs
400 ml of cream for cooking
300 grams of chocolate frosting (the crunchy kind Suchard)
75g unsalted butter
50 grams of sugar (about 3 tablespoons)
15 cookies with chocolate granola type (about 250 grams)
40 grams of black chocolate for grating over
Recipe for Chocolate Nougat Cake (for eight or ten people):
Put the cream in a saucepan to heat over medium heat. When hot (not boiling, just hot) made the crunchy nougat chunks and simmer on low to melt everything.
Meanwhile in a large bowl add the eggs and sugar. Beat with the rods until a homogenous mixture, creamy and not too frothy.
When it has melted nougat cream off the heat and mix away. Throw in the eggs and sugar, mix well (without stirring) and let stand off the heat. Put the oven heated to 180 ° C.
Melt butter (use the microwave is faster). With mixer crushed cookies and check them over melted butter. If you are using Mary crackers (without chocolate) uses 25 cookies instead of the 15 that the recipe (since they are smaller type cookies Mary) and añádeles 20 or 30 grams of melted chocolate.
Take the mixture of butter and crackers and distribute them to the base of a removable mold of 24 cm. Pressed against the bottom with a spoon or your fingers (if it's more comfortable). We have based our list nougat chocolate cake.
Now poured onto the biscuit base mix all we reserved and put it in the oven at 180 ° C for about 35 minutes. The cake is done when a toothpick goals (Wood) comes out clean.
While the cake is in the oven grate 40 grams of black chocolate on a piece of aluminum foil.
When the cake out of the oven and sprayed with the grated chocolate (Ayúdate piece of foil using it as a funnel to properly distribute across the surface of the cake). The chocolate will melt away, do not touch it with your fingers or marks remain.
Leave tune and then shoves cake in the refrigerator for 4 or 5 hours. Off the kitchen and get lunch!
To eat:
At sprinkle with grated chocolate over hot cake forms a molten chocolate with a great looking. If it drops too much chocolate on an area of the pie and not try to rectify that immediately melted chocolate and touching are very ugly marks. If you find that you're missing chocolate to cover the entire surface of the pie and mash a little more ready.
The cake can serve it cold or at room temperature, but it is good to spend a few hours in the fridge to take shape. Also remember that you should not take eggs and let her out of the cold too long.
If you can try different combinations with chocolates of different flavors (white, bitter, etc) and different coverages
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