Belgian Chocolate Nadalin

Ingredients

The Belgian Chocolate Nadalin differs from the original Italian Nadalin in its use of Belgian chocolate. While the original recipe relies on traditional Italian ingredients and flavors, this adaptation incorporates the rich and velvety Belgian chocolate, elevating the dessert to new heights of decadence. The addition of the chocolate ganache topping further enhances the indulgent experience, making it a truly Belgian-inspired delight. We alse have the original recipe for Nadalin, so you can check it out.

• 2 cups (250g) all-purpose flour 2 cups (250g) all-purpose flour
• 1 cup (200g) granulated sugar 1 cup (200g) granulated sugar
• 1/2 cup (50g) unsweetened cocoa powder 1/2 cup (50g) unsweetened cocoa powder
• 1 tablespoon baking powder 1 tablespoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) whole milk 1/2 cup (120ml) whole milk
• 1/2 cup (120ml) vegetable oil 1/2 cup (120ml) vegetable oil
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• 1 cup (200g) Belgian chocolate, chopped 1 cup (200g) Belgian chocolate, chopped
• 1/2 cup (120ml) heavy cream 1/2 cup (120ml) heavy cream
• 1 tablespoon unsalted butter 1 tablespoon unsalted butter
• Powdered sugar, for dusting Powdered sugar, for dusting

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 20g, 8g
• Carbohydrates (total, sugars): 47g, 30g
• Protein: 5g
• Fiber: 3g
• Salt: 0.4g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F). Grease and flour a round cake pan.
2. 2.
   In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt.
3. 3.
   In a separate bowl, combine the milk, vegetable oil, eggs, and vanilla extract. Whisk until well combined.
4. 4.
   Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix.
5. 5.
   Fold in the chopped Belgian chocolate.
6. 6.
   Pour the batter into the prepared cake pan and smooth the top.
7. 7.
   Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
8. 8.
   Remove the cake from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely.
9. 9.
   In a small saucepan, heat the heavy cream and butter over low heat until the butter is melted and the mixture is hot but not boiling.
10. 10.
    Remove from heat and add the remaining chopped Belgian chocolate. Stir until smooth and well combined.
11. 11.
    Pour the chocolate ganache over the cooled cake, allowing it to drip down the sides.
12. 12.
    Let the ganache set for about 30 minutes.
13. 13.
    Dust the cake with powdered sugar before serving.

Treat your ingredients with care...

• Belgian chocolate — Use high-quality Belgian chocolate for the best flavor and texture. Dark or semi-sweet chocolate works well in this recipe.
• Heavy cream — Make sure the heavy cream is cold before heating it with the butter. This will help create a smooth and creamy ganache.

Tips & Tricks

• For an extra touch of indulgence, serve the Belgian Chocolate Nadalin with a dollop of whipped cream or a scoop of vanilla ice cream.
• If you prefer a more intense chocolate flavor, use dark chocolate instead of semi-sweet chocolate in the ganache.
• Dust the cake with cocoa powder instead of powdered sugar for an elegant finish.
• Store any leftovers in an airtight container at room temperature for up to 3 days.
• To make the cake even more festive, decorate it with chocolate shavings or sprinkles before serving.

Serving advice

Serve the Belgian Chocolate Nadalin as a centerpiece dessert at your next holiday gathering or enjoy it as a special treat with a cup of coffee or tea. Cut the cake into slices and present it on a decorative platter for an impressive presentation.

Presentation advice

To enhance the presentation of the Belgian Chocolate Nadalin, dust the serving platter with powdered sugar before placing the cake on it. You can also garnish the cake with fresh berries or mint leaves for a pop of color.