The viral recipe for making a cake without an oven with the chocolate nougat you have left over for Christmas

THE no-bake nougat and chocolate cake This is a great way to reuse leftover Christmas nougat and create an easy dessert with a fluffy texture.

This recipe allows you to enjoy typical holiday ingredients, such as chocolate nougat and gingerbread cookieswithout requiring cooking.

Ingredients for no-bake chocolate nougat cake

This recipe is divided into three preparations: the cake itself, a nougat ganache and a simple chocolate and cream decoration.

Ingredients

For the nougat cake:

For the nougat ganache:

• 75 grams of chocolate nougat.
• 75 grams of whipped cream.

To decorate the cake:

• 50 grams of melted chocolate.
• 50 grams of whipped cream.
• A teaspoon of icing sugar.
• Chocolate nougat pieces.

Preparing the no-bake chocolate nougat cake

Step 1: make the nougat ganache

1. Put 75 grams of chopped nougat and 75 grams of cream in a bowl.
2. Heat in the microwave until the nougat is melted and mix until you obtain a homogeneous ganache.
3. Pour the ganache into the bottom of a rectangular mold previously covered with plastic film and place it in the freezer so that it hardens.

Step 2: make the nougat mousse

1. Hydrate the gelatin: Place the gelatin sheets in cold water for about five minutes.
2. Heat the nougat and cream: Chop 200 grams of nougat and place it in a bowl with 150 grams of cream. Heat in the microwave until melted and mix well.
3. Add the cocoa: Add a tablespoon of pure cocoa powder to intensify the chocolate flavor.
4. Add the gelatin: Drain the gelatin and add it to the hot nougat and cream mixture so that it dissolves completely. Leave to cool.
5. Whip the cream: Take the remaining 200 grams of cream out of the refrigerator and whisk with a whisk until you obtain a firm texture. Then add the nougat, cream and gelatin mixture and mix gently until well integrated.
6. Add the chopped nougat: Add 50 grams of chopped nougat to the mousse to give it a crunchy texture.

Step 3: assembling the cake without an oven

1. Take the mold with the hardened ganache out of the freezer and pour the nougat mousse over it, spreading it evenly.
2. Arrange the gingerbread cookies: form a layer on the mousse with the cookies, which will give it an aromatic touch and a firm base.
3. Cover the mold with plastic wrap and let it rest in the refrigerator for at least 12 hours, so that the mousse acquires consistency.

Final decoration

1. Unmold the cake: Invert the mold onto a plate to unmold the cake and remove the plastic film.
2. Decoration: Melt 50 grams of chocolate and pour it in threads over the surface of the cake. Whip the remaining 50 grams of cream with a teaspoon of icing sugar to obtain whipped cream. Add pieces of chocolate nougat as a final touch.

This no-cook chocolate nougat is a quick and efficient option for using up leftover nougat and with its foamy texture, It perfectly combines the flavor of chocolate and the sweetness of cream.

Tips for making a perfect cake without an oven

• The key to rest: The cake must be refrigerated for at least 12 hours to achieve good texture. It is recommended to do this the day before.
• Gingerbread Cookie Alternatives: If gingerbread cookies are not available, you can use other spice cookies or even chocolate cookies.
• Adjust the sugar: This recipe does not require adding sugar to the mousse, since the nougat provides enough sweetness. However, the amount of sugar in the whipped cream for decoration can be adjusted according to your tastes.