Milk cho­co­late cake with cho­co­late hazel­nut spread

Taste & Flavors - - KID'S CORNER -

For the frost­ing, you can go with a nor­mal cho­co­late ganache or but­ter­cream. I used a newly ar­rived prod­uct we have very sim­i­lar to Nutella which is a cho­co­late, hazel­nut spread. Dec­o­rate with col­or­ful sprin­kles, all found at polygel­home­

Serves 12 Prep/bak­ing 35-45 mins


• 1 cup (2 sticks) un­salted but­ter, plus more for

pan • ½ cup plus 2 tbsp unsweet­ened co­coa pow­der

from Ca­cao Barry • 1 cup 41% ALUNGA milk cho­co­late from Ca­cao

Barry • 3 large eggs • 2 tsp Eurovanille vanilla ex­tract • 1 ¾cups su­gar • 1 ¼ cups but­ter­milk • 2 cups Bob Red Mills gluten free 1-1 bak­ing flour or you can use nor­mal flour for a nor­mal recipe • 1 ½ tsp bak­ing pow­der • ½ tsp bak­ing soda • ½ tsp salt


Pre­heat oven to 180°C. But­ter a round pan (24cm di­am­e­ter) and dust with 2 ta­ble­spoons co­coa pow­der, tap­ping out ex­cess. Melt 1 cup but­ter in a small saucepan over medium heat. Add cho­co­late and re­main­ing 1/2 cup co­coa pow­der; cook, whisk­ing con­stantly, un­til smooth. Let cool slightly. Whisk eggs and vanilla in a large bowl. Add su­gar and whisk un­til smooth, light­ened in color, and slightly aer­ated for about 2 min­utes. Stream in but­ter­milk while whisk­ing, then stream in cho­co­late mix­ture while whisk­ing un­til smooth. Sift flour, bak­ing pow­der, bak­ing soda, and salt into cho­co­late mix­ture. Whisk un­til bat­ter is mostly smooth. If you are do­ing a gluten free recipe do not over mix! Trans­fer to pre­pared pan. Bake cake un­til a tester in­serted into the cen­ter comes out clean, 35–40 min­utes. Trans­fer pan to a wire rack and let cake cool com­pletely be­fore frost­ing and dec­o­rat­ing with sprin­kles.

Lo­ca­tion Joe Fish ad­ver­tis­ing agency Props and table­ware Bou­tique Du Monde Polygel for the Home­baker polygel­home­

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