Chocolate-nut spread cake

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.

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