Soft nougat and cocoa cake baked in air fryer. However, if you prefer to make a slightly larger one, you can safely use a regular oven. With the air fryer, we can bake leavened cakes, because this magical tool allows us to do this, and it’s a great advantage. Consider, for example, holidays, you can take it anywhere and bake delicious sweets at any time. But let’s get back to the recipe of our delicious cake, made with leftover nougat that no one wants to eat anymore. I just had to turn it into powder and use it instead of sugar, which I only added in a minimal amount to the dough. You know, I’ve been saying it for years, to exhaustion, that I am very fond of sweets. However, I eat very little nougat, and it’s especially not a hit in my family, so after the holidays, I always find some in the pantry. This year, though, I didn’t think too much about it and turned it into a delicious soft cocoa cake, so I managed to please everyone.
I made this cake with the Thermomix, but you can make it even if you don’t have one, you’ll just need a regular kitchen robot to powder the nougat. Don’t have that either? Use the method my mom used: poundcarne and elbow grease!
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 378.51 (Kcal)
- Carbohydrates 50.45 (g) of which sugars 17.99 (g)
- Proteins 7.28 (g)
- Fat 18.18 (g) of which saturated 10.28 (g)of which unsaturated 6.14 (g)
- Fibers 2.72 (g)
- Sodium 94.45 (mg)
Indicative values for a portion of 110 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz nougat (brittle with hazelnuts or almonds or pistachios)
- 1.5 oz sugar
- 3.5 oz butter (soft)
- 2 eggs
- 1 pinch salt
- 3.5 oz all-purpose flour
- 3.5 oz potato starch
- 0.7 oz unsweetened cocoa powder
- 1/4 cup milk
- Half packet baking powder
- to taste powdered sugar
Tools
- 1 Food processor Thermomix
- 1 Spatula
- 1 Bowl
- 1 Springform pan 7 in.
- 1 Air fryer
- 1 Knife
- 1 Parchment paper
Steps
First of all, prepare all the weighed ingredients on the work surface to avoid the risk of forgetting something.
Cut the nougat into large pieces using a knife and place it in the mixing bowl with the sugar. Turn it into powder by setting for 20″ at speed 8. Check that all the nougat is ground; otherwise, set it again for a few more seconds.
Add the butter, which should be soft and not cold from the fridge. Turn on the Thermomix for 1 minute at speed 4. Open the lid and gather the ingredients scattered along the side of the bowl with a spatula.
At this point, add the eggs one at a time, starting at speed 3 and then going to 4, for one minute. Also, add the pinch of salt.
Open the lid and add the potato starch, flour, and unsweetened cocoa. Mix for 10″ at speed 4 and 20″ at speed 5.
Now add the milk, mix at speed 4, then 5 for 30″, and finally add the half packet of sifted baking powder. Final mix at speed 4 for 20″ and your super soft cocoa and nougat cake batter is ready.
Pour the mixture into an 18 cm (7 in.) diameter pan, lined with parchment paper, level the surface well with a spatula, and bake in the air fryer, placing the pan directly on the bottom, without the rack. Set the air fryer to Bake at 320°F (160°C). Preheat it for 5 minutes before putting the pan in, then bake the cake for 30 minutes. After the time has elapsed, check the cooking with a toothpick and leave it inside for another 5 minutes after it has turned off.
Let the cake cool before removing it from the pan and dust it with plenty of powdered sugar.
If you don’t have a Thermomix, you can easily make the nougat cake using an electric whisk, but you’ll need to turn the nougat into powder using a mixer or pound it well with a meat mallet.
This cake can be easily stored for a few days in a cake container at room temperature.
Try it also cut in half and filled with apricot or berry jam, it will be even tastier.
FAQ (Questions and Answers)
Can I bake the nougat and cocoa cake in a traditional oven?
Of course! In this case, I recommend doubling the doses and using a 24 cm diameter pan to take advantage of the full power and capacity of a normal oven, and bake at 340°F (170°C), static, for 40/45 minutes, with toothpick test, to check the cooking.
Can I use soft nougat instead of brittle nougat?
You can use soft nougat instead of brittle nougat for the cocoa cake. It will still turn out great!
