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Honey Butter Delight

Honey Butter Delight

Bake a stunning chocolate nougat cake for Valentine's Day. This decadent Honey Butter Delight is an impressive yet achievable romantic dessert.
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Prep Time 45 minutes
Cook Time 35 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 50 minutes
Servings: 12 slices
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 200 g soft nougat
  • 500 ml whole milk
  • 40 g vanilla pudding powder cook type, not instant
  • 250 g unsalted butter at room temperature
  • 10 g powdered sugar
  • 100 g high-quality dark chocolate at least 70%
  • 1 pinch salt
  • 130 g unsalted butter room temperature
  • 180 g granulated sugar
  • 15 g vanilla sugar or 1.5 tsp vanilla extract
  • 100 g all-purpose flour
  • 20 g unsweetened cocoa powder not "back cocoa" in US
  • 20 g finely ground hazelnuts or almond flour

Equipment

  • Large mixing bowl
  • Whisk
  • Spatula
  • 10-inch springform pan
  • Sifter

Method
 

  1. Remove butter from the fridge to soften; cut nougat into small pieces.
  2. Grease a 10-inch (26cm) springform pan and dust it with flour or cocoa powder; preheat oven to 350°F (180°C).
  3. In a saucepan, bring 450ml of milk to a gentle boil; whisk remaining cold milk with pudding powder.
  4. Mix pudding in boiling milk until thick; add chopped nougat and cover with plastic wrap to cool.
  5. Melt the chopped dark chocolate; let it cool slightly.
  6. Beat egg whites with a pinch of salt until stiff peaks form.
  7. In another bowl, cream butter until fluffy and pale; gradually add half of the sugar and mix well.
  8. Incorporate the remaining sugar, vanilla, and egg yolks one at a time, mixing after each addition; stir in melted chocolate.
  9. Mix flour, cocoa powder, and ground hazelnuts; fold into the chocolate batter until just combined.
  10. Gently fold in the beaten egg whites; pour the batter into the prepared pan and bake for 20-25 minutes.
  11. Allow the cake to cool in the pan completely.
  12. Beat softened butter with powdered sugar until fluffy; gradually add cooled nougat pudding until well mixed.
  13. Slice the cooled cake horizontally into three layers; fill layers with nougat cream.
  14. Chill the assembled cake in the refrigerator for one hour.
  15. Frost the cake with remaining nougat cream; melt more dark chocolate and glaze the top.
  16. Chill the final cake for at least two hours or overnight for best results.

Nutrition

Calories: 380kcalCarbohydrates: 40gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 108mgSodium: 80mgPotassium: 150mgFiber: 3gSugar: 25gVitamin A: 800IUCalcium: 50mgIron: 2mg

Notes

You can prepare this cake a day in advance for the best flavor. Store leftovers in the refrigerator for up to 4-5 days, or freeze for up to 2 months. Let the cake sit at room temperature for 20-30 minutes before serving for the best texture. For variations, consider adding orange zest, using other nuts, or making a mocha version by incorporating coffee into the pudding.
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