Decadent Nuts Chocolate Cake Recipe

Start by *whisking the eggs* with sugar until you reach a fluffy, light consistency. *Gradually add* the milk and vegetable oil to the mixture.

Next, sift in the flour, cocoa powder, and baking powder, then *gently mix* everything together until you have a smooth batter. Pour the batter into a prepared cake pan and *bake* it until fully cooked. Once done, allow it to cool before cutting it into three equal layers.

For the soaking syrup, *melt the chocolate* and then add hot water, stirring until the mixture is completely combined and smooth. Let it cool to a manageable temperature before using it to soak each layer of biscuit evenly.

Whip the egg whites until *stiff peaks* form, adding a small amount of sugar to stabilize them. In a saucepan, combine water, sugar, and agar-agar, and *heat until it thickens* into a syrup.

While continuously beating the egg whites, *carefully drizzle* the warm syrup into the mixture. Add the melted milk chocolate and stir in roasted hazelnuts, ensuring everything is well combined to create a light yet rich nougat soufflé.

In a mixing bowl, whip the chilled heavy cream together with icing sugar and the cocoa powder until you achieve *stiff peaks*. The cream should be light and airy, perfect for layering on the cake.

To create homemade caramel, melt sugar in a saucepan until it turns a *golden amber color*. Stir in a little butter and warm cream, and *continuously mix* until the texture is smooth and combined. Allow the caramel to cool to room temperature before using it.

Begin by placing the first biscuit layer on a serving plate. Brush it with the soaking syrup, then spread a layer of chocolate cream and drizzle some caramel sauce over it. *Repeat this* process for the second layer, ensuring it is well-soaked and filled.

For the top layer, soak it and finish with a generous spread of the chocolate nougat soufflé, *smoothing the top* to make it look beautiful. Feel free to add any decorations according to your taste.