- flour - 2 Cups
- cocoa - 1/2 cup
- soda - 1 teaspoon
- salt - 1/2 teaspoonfuls
- chopstick butter - 1 Piece
- sugar - 1 glass
- light brown sugar - 1 cup
- eggs - 2 pieces
- vanilla extract - 2 teaspoons
- water - 1 Glass (warm)
- buttermilk - 1/2 cup
- For cream: Mascarpone cheese - 240 Grams
- Sugar powder - 3/4 Glass
- vanilla extract - 1 teaspoon
- fat cream - 1 cup
- Pasta Nutella2 - 2,5 Cups
- hazelnut - 1 cup
1. Preheat the oven to 175 degrees. Sift together the flour, cocoa powder, soda and salt in a bowl. 2. In another bowl, mix the butter and sugar at an average speed for about 2 to 3 minutes. Add eggs and vanilla extract and whisk until smooth. 3. Add a mixture of flour in 3 sets, alternating with water and buttermilk and whisking at a low speed. Then whip at high speed for about 30 seconds. 4. Divide the dough evenly into 2 pie shapes, oiled and sprinkled with flour. Bake for about 30 minutes. 5. To make the cream, whisk together the Mascarpone cheese, sugar, vanilla extract and cream with a mixer. Add 1 cup of chocolate paste Nutella and mix well. 6. In the microwave oven, melt the remaining 1 1/2 cups of Nutella (for the inner layer) for 30 seconds. Evenly lubricate it with one cake and put in the freezer for 5 to 10 minutes. 7. After the chocolate paste has solidified, put a layer of cream-chocolate cream on top and spread evenly with a spatula. 8. Cover the top with a second crust and grease the top and sides of creamy chocolate cream. Smooth the cream. 9. Sprinkle the top with chopped hazelnuts. Cool the cake, cut into pieces and serve.
Servings: 10