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Moretta Panna e Nutella

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Adjust Servings:
3 eggs
150 gr sugar
150 gr flour 00
2 spoons Fecola di patate
1/2 glass milk
75 gr butter
5 spoons cocoa powder
1 bag Pane angeli yeast
250 gr nutella
500 ml whipped cream

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Moretta Panna e Nutella


Success is assured!

  • Serves 10
  • Easy





Tonight fall asleep with the scent of cocoa and wake up with the desire to taste your soft cocoa cake with a nice coffee ….

… for special occasion you could use this recipe as a base for a cake filled with whipped cream and Nutella or  hazelnuts cream homemade!

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Preheat your oven to 180 degrees.
Grease and flour a 24 cm round cake tin.
Pour eggs and sugar into the bowl of a stand mixer, whisk and whip until very pale and fluffy.
Mix in a bowl all powder ingredients and sift them into the stand mixer bowl. Work until well combined. Add milk and soft butter. Work the mixture until become smooth ( 5 minutes).
Pour the cake mixture into the tin and bake for 45 minutes to 180 degrees.
Let your cake cool down.
Whip the cream.
Cut the cake in half horizontally with a serrated knife. Spread a generous quantity of Nutella over the base and after a layer of half whipped cream. Put the second half of the cake on top. With the rest of the cream cover all your cake.


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