Milk chocolate cake with pecans and nougat

Huile d'olive de Nyons PDO
Subtle flavour
Moelleux au chocolat au lait, noix de pécan et nougat
Photo credit: Céline de Cérou
A PDO
Preparation
15 min
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 4 personnes
  • 75 g of flour
  • 125 g sugar
  • 5 eggs
  • 10 cl of single cream
  • 250 g milk chocolate
  • 100 g Nyons olive oil PDO
  • Fleur de sel
  • 80 g chopped pecans
  • 100 g Montélimar nougat

Tip

As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO Nyons olive oil has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...

Instructions

  • Preheat the oven to 180°C.

  • Whisk the sugar and whole eggs together in a mixing bowl; the mixture should become frothy and double in volume.

  • Heat the cream with a pinch of fleur de sel in a saucepan, taking care not to bring it to the boil. Pour the hot mixture over the milk chocolate, which has been roughly chopped, and stir, then add the Nyons olive oil PDO. Add the flour in several batches, stirring after each addition, then combine the two mixtures, stirring thoroughly.

  • Chop the pecans and cut the nougat into small pieces. Stir them into the mixture.

  • Pour the mixture into individual ramekins. Bake for 5 to 10 minutes in an oven at 180 °C.

  • Leave the cakes to cool before turning them out of the tins. Enjoy them warm or cold.

Tip

As for olive oil, we recommend a fairly mild variety, such as the PDO Nyons, for example. This olive oil belongs to the ‘subtle flavour’ category, meaning it is made from olives harvested when ripe, with aromas reminiscent of dried fruit and low levels of bitterness and pungency. The PDO Nyons olive oil has aromas of green apple, freshly cut grass and hazelnut, with slightly buttery notes. Other olive oils from the ‘subtle flavour’ family may also be suitable: PDO olive oil from Nice, PDO olive oil from Languedoc, and French olive oils of the Cailletier and Grossane varieties, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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