Nougat panna cotta with raspberry chocolate cake

Name: Nougat panna cotta with raspberry chocolate cake
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 250 g Butter; 135 g Dark chocolate coating; 4 Eggs (size M); 255 g Sugar; 175 g demerara sugar; 15 g Cocoa powder; 100 g Flour; 40 g Hazelnut kernels; 75 g Chocolate droplets; 200 g frozen raspberries; 10 g Cornstarch; 250 g Whipped cream; 12 Paper baking cups

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

250 g Butter
135 g Dark chocolate coating
4 Eggs (size M)
255 g Sugar
175 g demerara sugar
15 g Cocoa powder
100 g Flour
40 g Hazelnut kernels
75 g Chocolate droplets
200 g frozen raspberries
10 g Cornstarch
250 g Whipped cream
12 Paper baking cups

Directions

1
Melt butter at low heat. Roughly chop the chocolate and melt over a warm water bath. Beat the eggs, 175 g sugar and brown sugar with the whisk of the hand mixer for about 3 minutes until creamy. Stir in butter, chocolate, cocoa and flour. Coarsely chop the nuts. Add nuts and chocolate drops to the chocolate mixture. Chill the chocolate mixture for about 30 minutes.
2
Simmer 100 g raspberries and 80 g sugar in a small pot, add starch immediately and simmer again. Add the rest of the raspberries and let it cool down.
3
Line a muffin tin (12 troughs) with paper cups, place 1 tablespoon of chocolate mixture in each of the troughs, add 1 tsp. raspberry ragout and finish with 1 tablespoon of chocolate mixture. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for about 20 minutes.
4
Remove the cakes from the oven and let them cool lukewarm. Whip the cream until stiff. Fold the remaining raspberry ragout into the cream. Serve the cake with the raspberry cream.