Chocolate-nut spread cake
Thursday, April 30, 2020
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For a 22 x 11 cm mold:
200 g chocolate-nut spread
15 cl whole liquid cream
160 g T 65 flour
2 tsp baking powder
30 g hazelnut powder
1 egg
75 g pastry milk chocolate (or nuggets)
Preheat the oven to 160oC.
In a small saucepan, cool cream and spread,
stirring. There's no need to overheat, just enough to mix them well.
Crush the chocolate with a knife.
In a container, combine flour, hazelnut
powder, and baking powder. Make a well, add the egg, and then the cream/spread.
Mix and stir in the crushed chocolate.
Pour into a cake tin coated with baking paper
or buttered.
Bake for about 45 minutes.
Allow cooling on a wire rack.