Chocolate Nougat Cake
A dish with butter and powdered sugar at the center.
contains glutencontains dairycontains eggs
Ingredients
US
Metric
- 60 ml butter
- 350 ml powdered sugar
- 1 egg
- 240 ml milk
- 470 ml bread flour
- 15 ml baking powder
- 2 ml vanilla
- 2 squares chocolate, melted
- 80 ml powdered sugar
- 160 ml almonds (blanched and shredded)
Make it lactose-friendly
- ¼ cup butter → plant butter, ghee (mostly lactose-free), or olive oil
- 1 cup milk → lactose-free milk, oat milk, or almond milk
Steps
- Cream the butter, add gradually one and one-half cups sugar, and egg unbeaten; when well mixed, add two-thirds milk, flour mixed and sifted with baking powder, and vanilla. To melted chocolate add one-third cup powdered sugar, place on range, add gradually remaining milk, and cook until smooth. Cool slightly, and add to cake mixture. Bake fifteen to twenty minutes in round layer cake pans. Put between layers and on top of cake White Mountain Cream sprinkled with almonds.
Nutrition (estimated, per serving)
| Calories | 424 |
|---|---|
| Protein | 8.6 g |
| Fat | 16.9 g |
| Carbs | 60.9 g |
| Fiber | 3.2 g |
| Sodium | 224 mg |
Source
The Boston Cooking-School Cook Book (Fannie Farmer, pub. domain) — Public domain in the United States