Catalan Kitchen LogoThe Catalan Table
Nougat Cake
The nougat cake is a smooth and melting blend of 70% and 50% chocolate that melts with every bite, offering a richness of flavors and delicate textures.
almond
chocolate
dessert
sweet
christmas
Ingredients
Servings:
4

For the nougat coating

  • 130 g70% chocolate

Soft Nougat

  • 100 gchocolate del 50% (or milk chocolate ??)
  • 100 graw Marcona almond
  • 100 gpowdered sugar
  • 20 mlsunflower oil
  • Necessary utensils
  • 1 kitchen thermometer, ESSENTIAL
  • 1 spatula that goes across the mold
  • 1 Mold of 20x10x2.5 cm
Nutritional Information

Per Serving (Approx.)

Calories
521 kcal
Protein
5 g
Fat
24 g
Carbohydrates
72 g

Disclaimer: These values are estimates based on ingredient types and may not be precise.

Step-by-step Guide

Preparation of the Nougat Shell

  • Melt the chocolate in a bain-marie, ensuring that you do not exceed 40 °C. It is crucial to avoid any water droplets falling in, as this would ruin the chocolate. Alternatively, you can melt it in the microwave for about 2 minutes on high power, stirring every 30 seconds to ensure even heating.
  • Once the chocolate is melted, remove it immediately from the heat to prevent it from continuing to heat.
  • Transfer the chocolate to a glass bowl and stir it constantly until the temperature drops to 31 °C. To speed up the process, you can temper it on a marble surface, but the glass bowl method also works very well.
  • Fill the mold with the melted chocolate and place it on the marble surface, tapping it gently to eliminate any air bubbles that might be present.
  • Empty the mold by pouring the chocolate back into the saucepan, reserving some to seal the base later. Clean the edges of the mold with a spatula and let it drain on a rack so the chocolate drips and forms an even layer.
  • Allow the chocolate to solidify completely; this will form the shell or casing of the nougat, which is essential for its structure.
  • Once the chocolate has hardened, do a final cleaning of the edges of the mold with a spatula to remove any excess chocolate and achieve a clean presentation.

Nougat Preparation

  • Roast the almonds on the oven tray at 180ºC for about 12 minutes, or until they release the desired aroma. Be careful not to burn them, stirring occasionally to ensure even roasting.
  • Place the roasted almonds and powdered sugar in the food processor bowl. Grind at maximum speed for 2-3 minutes, stopping the processor every minute to scrape down the mixture from the sides with a small spatula. This will ensure the mixture is homogeneous.
  • If the resulting mixture is not creamy enough, gradually add the oil while continuing to process with the food processor. We need to obtain an oily, creamy, yet consistent paste. The process may take between 5 and 7 minutes.
  • Transfer the dough to a bowl and set it aside for the next step.
  • Melt the chocolate using a double boiler, ensuring that the water in the double boiler does not touch the bottom of the chocolate container. Be careful that not even a drop of water gets in, as it would become irrecoverable. The temperature of the chocolate should not exceed 40ºC.
  • Pour the melted chocolate into the bowl with the almond paste, stirring constantly with a silicone spatula or a wooden spoon until fully integrated.

Fill the mold

  • Fill the mold halfway with the filling, making sure it is evenly distributed.
  • Carefully pour the filling without reaching the top, leaving a margin of about 2 centimeters for the topping.
  • Let the mold rest in a cool place for at least 30 minutes or until the filling hardens before proceeding to seal it.
  • Prepare a bit more chocolate as we did previously for the coating. If there is chocolate left over from when we lined the mold, melt it again in a bain-marie. Make sure no water droplets get in, as the chocolate would become irrecoverable.
  • Wait for the chocolate to temper and reach 30ºC before using it to seal.
  • Pour the tempered chocolate over the coating and level it with a spatula to achieve a uniform surface.
  • Let the mold rest overnight in a cool place before unmolding it.
  • The final product is stored wrapped in parchment paper to preserve its freshness.
Recommendations & Tricks
  • Use a 20x10x2.5 cm mold so the nougat has the appropriate size and thickness.
  • Melt the 70% chocolate and 50% chocolate in a double boiler, stirring constantly to prevent sticking or burning.
  • Chop the raw Marcona almonds into irregular pieces to give your nougat a rustic touch and add texture.
  • Sift the powdered sugar before adding it to the chocolate mixture to avoid lumps and ensure a smooth texture.
  • Pour the chocolate and almond mixture into the mold and gently tap the mold on the counter to eliminate any air bubbles.
  • Let it cool at room temperature for at least 30 minutes before placing it in the refrigerator so the chocolate crystallizes properly.