Gourmet nugat squares with a velvety chocolate ganache: a simple but decadent dessert

Gourmet nugat squares with a velvety chocolate ganache: a simple but decadent dessert

Unveil the rich, creamy delight of our Indulgent Nugat Squares, a dessert that combines the deep flavors of dark chocolate and the silky texture of Nutella in a creamy nugat cream. Nestled between a soft, cocoa-flavored sponge cake and topped with a creamy milk chocolate ganache, these squares are a chocolate lover's dream. This recipe offers the perfect blend of simplicity of preparation and complexity of taste, making it an exceptional treat for any occasion.


Why you'll love it:

These Nugat Squares are a true testament to the pleasure of homemade desserts, blending classic ingredients in a luxurious way. The creaminess of the nugat filling, enriched with dark chocolate and Nutella, provides a multi-layered taste experience that is both satisfying and sophisticated. The ease of preparation, despite the dessert's complex layers, ensures that even novice bakers can achieve exceptional results with minimal hassle.

Perfect occasion:

This dessert is ideal for celebrating special occasions such as birthdays, anniversaries or festive gatherings. It's also perfect for casual gatherings where you want to impress with a decadent treat. The elegant appearance and rich taste of these squares make them a wonderful addition to any dessert table, especially during the holiday season or at dinner parties.

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Decorating Tips:

  1. Chopped hazelnuts: Sprinkle crushed hazelnuts over the ganache for a nutty taste and crunchy texture.
  2. Golden leaf: For an extra touch of luxury, place small pieces of edible gold leaf on the ganache.
  3. Cocoa dusting: Lightly dust the top with cocoa powder before serving for a classic finish.
  4. Fresh berries: Garnish with some fresh berries for a burst of color and a refreshing contrast to the rich chocolate.


  • For the sponge:
    • 4 eggs
    • 4 tablespoons of sugar
    • 2 tablespoons of flour
    • 1 tablespoon of cocoa cake
    • 2 tablespoons of oil
    • 1 teaspoon of baking powder
  • For the nugat cream:
    • 1 liter of milk
    • 8 tablespoons of sugar
    • 200 grams of dark chocolate
    • 2 tablespoons of Nutella
    • 4 packets of Dolcela nougat pudding
    • 250 ml whipped cream
  • For the Ganache:
    • 200 grams of milk chocolate
    • 200 ml whipped cream


  1. Preheat the oven to 180°C (356°F). Beat the eggs and sugar until foamy, then whisk in the oil. Sift the cocoa, flour and baking powder into the mixture. Pour into a greased and floured 38*25 cm baking tray and bake for 10-15 minutes. Check the cooking with a toothpick.
  2. For the cream, mix the pudding powder and sugar with a little milk. Heat the remaining milk, then add the pudding mixture, stirring until it thickens. Add the dark chocolate and Nutella while hot, stir until melted and smooth. Cover with plastic wrap and let cool slightly. Once warm, whip the cream and add it to the mixture on low speed. Pour over the cooked biscuit and refrigerate for 30 minutes.
  3. For the ganache, bring the cream to the boil and pour over the chocolate, stirring until melted and smooth. You can also melt the chocolate in the microwave every 10 seconds, stirring between each interval. Pour over the set cream and refrigerate overnight.
  4. Before serving, sprinkle with crushed hazelnuts.


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