1 ¾ cup sugar
1 vanilla sugar
Drop of rum extract
¾ cup oil
1 cup orange juice
½ cup cocoa
1 tsp. baking soda
2 cups flour
½ cup hot water
1 lb. Bakers Choice Praline Paste
3 sticks margarine
1 lb. Bakers choice white chocolate
1 Tbsp. coffee dissolved in hot water
15 Tbsp. confectioners’ sugar
1 Bakers Choice Vanilla Sugar
1 16 oz. whipping cream
4 Tbsp. Bakers Choice chocolate or vanilla mousse
4 Tbsp. Bakers Choice nougat powder
¼ cups chopped Bakers Choice nougat chip (freeze and chop with food processor).
Mix well egg, sugar, vanilla sugar and rum In a separate bowl mix by hand the oil; cocoa and baking soda add hot water and fold into batter add
juice and flour.
Bake at 350 for 45 minutes to an hour in a low lined roster tin foil.
Melt first 4 ingredients, beat egg white and sugar beat on high speed, then add egg yolks mix well then combined with chocolate mixture.
Beat 16 oz. whipping cream and 4 oz. of vanilla mousse at a high speed for 2-3 minutes. Scrape down side of bowl; beat for additional minutes or until stiff. Mix nougat powder and chopped nougat chips.