🍰 Chocolate Nougat Bundt Cake

Name: Chocolate Nougat Bundt Cake
Total time: 30 min
Yield: 4 servings
Ingredients: chocolate, dark 300 g; hazelnut kernels, whole 200 g; butter 250 g; sugar 180 g; salt pinch; eggs 4 pcs.; wheat flour, Type 405 450 g; baking powder 2 tsp; milk 175 ml; hazelnut nougat cream 200 g

961 kcal · 30 min · 4 servings

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Ingredients

chocolate, dark 300 g
hazelnut kernels, whole 200 g
butter 250 g
sugar 180 g
salt pinch
eggs 4 pcs.
wheat flour, Type 405 450 g
baking powder 2 tsp
milk 175 ml
hazelnut nougat cream 200 g

Instructions

1. Preheat the oven to 180 degrees Celsius using top and bottom heat.
2. Finely chop 150 grams of chocolate and the hazelnuts.
3. Beat butter, sugar, and salt in a bowl with a hand mixer until creamy.
4. Add the eggs and stir until the sugar is completely dissolved.
5. Mix flour and baking powder in a separate bowl.
6. Stir the flour mixture and the milk into the batter alternately.
7. Gently fold the chopped chocolate and hazelnuts into the batter.
8. Pour the batter into a greased Bundt cake pan.
9. Smooth the surface of the batter.
10. Bake the cake in the oven for about 50 minutes.
11. Bring about 1 liter of water to a boil in a pot.
12. Melt the chocolate and the nut nougat cream in a metal bowl over the hot water bath.
13. Cover the cooled Bundt cake with the nougat chocolate glaze before serving.

Nutrition per serving

kcal: 961
Protein: 12 g · Fett/Fat: 53 g · Carbs: 101 g