Hazelnut Magic Cake


Para versão Portuguesa clique aqui: "Bolo Mágico de Avelã"

4 eggs, separated
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.


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