INTERNATIONAL CHANGE COUNTRY

Chocolate cake

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  • 15'
  • 30'
  • 6

This recipe brings a new, amazing twist to classic chocolate cake!

Ingredients

To serve

Method

1

In a bowl, beat together the eggs and the sugar until light and fluffy. At the same time, melt the Fineti hazelnut spread with cocoa in a microwave, on low power, in a bowl and covered with cling film.

2

Pour the melted Fineti hazelnut spread with cocoa and the melted butter into the eggs and sugar, and mix well.

3

Sift the flour together with the cocoa powder and fold into the mixture.

4

Pour the mixture into a round, buttered and floured cake tin (ideally 22cm diameter). Bake for about 30 minutes at 175οC in a preheated oven.

5

Turn out onto a wire rack. When cool, use a spoon to decorate the chocolate cake with lines of Fineti double hazelnut spread (with cocoa and milk).

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