Nougat and chocolate cake with thermomix

Preparation of Nougat and chocolate cake with thermomix

BASE

1. Cookies and cocoa by the glass,
2. 10 seconds / speed 6
3. Remove to a bowl and add the melted butter, integrate.
4. We line the base of the mold with baking paper and the sides with acetate (failing that with baking paper), I use an extensible ring, which, for these preparations without the need to use the oven, I put it on the serving tray, and it is wonderful, but you can do it in a detachable mold without any problem.
5. We overturn the mass and distribute it on the base, we will press with the back of a glass or similar. We take to the fridge

MOUSSE

1. We put the cream in the glass, we are going to
2. semi-mount in speed 3’5
3. (shallow grooves), we reserve
4. We put to hydrate the gelatin in cold water, 6/8 min.
5. Crumble the nougat, place it in a bowl and pour the very hot milk, and the sugar, stir. If it has not been undone well, you can pass the mixer or processor.
6. Drain the gelatin and add it, stir until disintegrated.
7. Let it cold down ,
8. Then, we add about 4 tablespoons of the semi-whipped cream, to the bowl of the nougat, we integrate with enveloping movements. Now we pour it into the bowl of the remaining cream, integrate with enveloping movements so as not to lower the cream too much.
9. Take the base out of the fridge and pour the mousse, smooth it out and bring it back to the cold for about 5/6 hours

GLAZED

1. We split the chocolate and add the hot cream, stir until disintegrated, add the butter and integrate. Take the cake out of the fridge and turn it over on the surface.
2. Put back in the fridge for a few hours
3. After the time, we unmold and finish decorating to taste
4. THE ONLY LEFT IS TO ENJOY, GOOD APPRECIATION.