Christmas Recipes — Suchard Chocolate Nougat Turrón Ingredients —• 180g butt

Christmas Recipes — Suchard Chocolate Nougat Turrón Ingredients —• 180g butter, softened• 4 eggs• 40g pure cocoa unsweetened• 125g of Suchard chocolate nougat (and a little more for the final decoration) • buttermilk: 250g of cream or whole milk + 2 tbsp. of lemon juice • ½ tsp. vanilla • 350g pastry flour • 280g sugar  • a pinch of salt • 8g pastry yeast • 5g sodium bicarbonate Decoration:• 80g of cream (milk cream) • 100g dark chocolate 70% cocoa • 1 tsp. honey• 20g butter• 40g chopped Suchard chocolate Directions —• Preheat the oven to 180°C. Grease a bundt cake mold well, sprinkle with some cocoa powder. Combine cream or whole milk with 2 tbsp. lemon juice; stir, let stand.• Sift the flour with cocoa powder, baking yeast, baking soda and pinch of salt; reserve.• Cut the Suchard into small pieces, add it to a bowl and melt it in the microwave in 30 second intervals, stirring every time and carefully watching that it does not burn. Reserve.• Mix the very soft butter with the sugar and vanilla for about 4 minutes. Add the eggs one by one, mixing well after each addition. Add the melted (and cold) Suchard chocolate and mix until combined.• Add the dry ingredients (which you have sifted) in 3 increments, alternating with the addition of buttermilk (mixture of milk and lemon juice), ending with the dry ingredients. Turn the dough into the mold, smoothing the surface with a spatula; lightly tap the mold against a cloth that you have on the countertop so that the dough settles well. • Bake 15 minutes at 180ºC. Turn down to 170ºC and bake 45 minutes more, or until an inserted toothpick comes out clean.• After baking, remove the mold from the oven, wait 10 minutes for it to cool slightly. Then hold the mold by the handles and shake with some energy over the countertop so that it gradually loosens from the walls of the mold. Turn over on a wire rack and let cool.• In a small saucepan bring cream and honey to a boil. Turn off the heat and add the chopped chocolate; stir for 3 minutes, then add the butter and mix well with a fork. Pour the mixture into a wide-mouthed kitchen bottle and apply the topping to the top of the bundt cake. Sprinkle the minced suchard over and let the chocolate solidify. Serve and enjoy. -- source link

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