For crusts x 2 (bake two crusts):

– 6 egg whites
– 3 spoons of sugar
– 6 egg yolks
– 3 spoons of flour
– 2 spoons of cocoa
– 2 spoons of ground roasted hazelnuts (or flour)
– 110 ml of oil

For the filling:

– 1 liter of milk
– 4 tablespoons of sugar
– 4 bags of chocolate pudding (4×40 g)
– 125 g of cooking chocolate
– 250 g of butter (or margarine)
– 400 g of nougat spread

I used Choco Nussa spread from Lidl, but you can also use Eurokrem, Nutella and the like

Optionally, for decoration:

Chocolate whipped cream – although there is enough cream to completely cover and decorate the cake, so you will not need whipped cream.


Preparation of the crust:

The crusts can be prepared a few hours earlier, as they need to be completely cold in order to be cut. If you are not used to it, you can bake four shells separately (proportionately reduce the amount to 3 eggs per shell).

Separate the egg white and yolk. Beat the egg whites into stiff peaks while gradually adding sugar. When the sugar has dissolved, reduce the mixer to the lowest speed and add the egg yolks and then the oil. Turn off the mixer and add the sifted flour, cocoa and ground hazelnuts and mix with a whisk or spatula, turning the mixture over so that it does not fall.

Line a 30×20 cm baking tray with baking paper and pour the mixture for the crust. Bake in a heated oven at 180 degrees with a fan. In my case, it was baked in 10 minutes, and you can adjust the baking time to your oven.

While the first crust is baking, whisk the ingredients for the second crust in the same way, then when you take out the baked first crust, together with the paper it was baked on, put clean baking paper in the same tray and bake the second crust.

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