Milk chocolate cake

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Directions

1. 1

   For the base, melt 100 g butter in a pot. Remove from the heat, let it cool down a little. Put the biscuits into a freezer bag and crumble them finely with a rolling pin. Mix the cookie crumbs, butter, 30 g cocoa and hazelnuts well. Grease a springform pan (26 cm Ø) and sprinkle with flour. Press the crumbs firmly onto the bottom of the springform pan to form a smooth base. Refrigerate the base for about 30 minutes.

2. 2

   Melt 100 g butter and let it cool down. Chop whole milk couverture and melt over a warm water bath. Leave to cool slightly. Cream butter, sugar and vanilla sugar with the whisk of the hand mixer. Separate the eggs. Stir egg yolks one after the other into the fat-sugar mixture. Stir in quark, mascarpone, 20 g cocoa, pudding and sauce powder. Fold in chocolate. Beat egg whites and 1 pinch of salt until stiff. Fold the beaten egg whites into the mascarpone mixture, place on the crumb base and smooth down

3. 3

   Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for approx. 1 hour on the 2nd rack from below. Cut nougat into pieces, chop dark chocolate. Heat the cream in a saucepan, turn off the heat. Melt nougat and chocolate in it while stirring. Pour nougat cream into a bowl and chill

4. 4

   After baking, leave the cake to rest for about 15 minutes in the switched-off oven. Remove from the oven and let it cool down. Remove the cake from the edge of the springform pan with a knife and take it out of the pan. Whip the nougat cream with the whisk of the hand mixer until stiff and spread it on the rim. Press the brittle to the edge and dust with icing sugar

5. 5

   waiting time approx. 2 hours

Nutrition Facts

KCAL
700 kcal

CARBS
47 g

FATS
50 g

PROTEINS
15 g