100g/1 cup icing sugar + enough to dust cake after baking
296g/1 cup hazelnut spread
2 tbsp cocoa powder
1 tsp vanilla
125g/½ cup butter, melted
100g/¾ cup flour less 1 tbsp
500ml/2 cups milk, lukewarm
Preheat oven to 160ºC/325ºF. Grease an 8in x 8in/20cm
x 20cm baking pan. Beat the egg yolks with the sugar until light and fluffy.
Mix in hazelnut spread, cocoa powder, butter and vanilla. Sift flour and add to
the egg mixture until fully incorporated. Gradually add milk and mix well. The
batter will be very liquid. Beat egg whites until stiff. Gradually fold egg whites
into the mixture. Batter should be lumpy. Pour batter into baking dish and bake for 50 to 65 minutes. Check on it after 50 minutes and test with
skewer. Skewer should come out clean, if not, leave until skewer comes out
clean. Let cool completely before turning out onto a serving plate. Cut into
squares and dust with icing sugar.
No comments:
Post a Comment