Chocolate Nougat Cake ( Eggless Desserts Recipe)
by Tarla Dalal
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Here is another sponge-based delight. The chocolate nougat cake features a chocolate sponge topped with a rich creamy chocolate filling and coated with praline on all the sides. The nougat praline gives a fantastic crunch to this cake, and is in fact what makes this cake so brilliant.
- Combine the chocolate and milk in a microwave-safe bowl and microwave on high for 40 seconds. Remove from the microwave and mix well until no lumps remain.
- Allow the chocolate to cool at room temperature.
- Add the beaten whipped cream and fold gently. Keep aside.
- Cool and slice the sponge cake horizontally into 2 equal layers. This recipe makes use of only the bottom layer of the cake.
- Soak the bottom layer of the sponge cake with the soaking syrup.
- Wrap a 75 mm. (3") strip of greaseproof paper around the edge of the soaked sponge.
- Pour the topping onto this lined sponge and spread evenly using a palate knife.
- Refrigerate for 2 hours or till the topping sets.
- Remove from the refrigerator and peel off the greaseproof paper strip carefully.
- Sprinkle almond praline evenly on top and the sides of the cake.
- Cut into 6 equal wedges and serve chilled.
- You can also melt the chocolate-milk mixture on a double boiler.
Nutrient values (Abbrv) per wedge
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