Ingredients:
You will need the following ingredients to make the dough:
4 eggs
150g caster sugar
1 teaspoon vanilla sugar
12 teaspoons baking powder
150g whole grain flour
50 grams cocoa
100ml oil
100ml espresso/cold water
You will need the following items to complete:
Mascarpone 500g
450ml of milk
2 stiffeners for whipped cream
3 whipped powdered cream
1 teaspoon vanilla sugar
2 cups Nutella
Moreover:
whipped cream (200ml)
200g sprinkle of dark chocolate hot cocoa
Method: Whisk the egg whites until stiff and set aside.
Egg yolks, sugar, and vanilla sugar should be combined until frothy. Continue to whisk in the oil.
Then, whisk in the dry ingredients (flour, cocoa, and baking powder). Then, stir in the coffee.
Finally, we lightly mix in the egg-white snow and work carefully.
Pour the batter into a rectangular baking dish (I used 3325) and bake at 160°C for 40 minutes or until the sponge cake begins to smell.
Then, take it out and set it aside to cool. Cut the carcass in half lengthwise when it is cool enough to handle.
Wrap the bottom of the dough in a pastry circle.
To make the filling, mix the milk, whipped cream powder, vanilla sugar, and whipped cream stiffener until stiff. Mix in the mascarpone well.
Place half of the filling on the lower body and cover with the top dough.
Mix in 2 tablespoons of Nutella to the remaining filling. Cover with the dough.
Finally, we’ll prepare the icing. Heat the whipped cream (do not boil, just heat), then add the chocolate chunks and combine thoroughly until a thick liquid glaze appears. Apply it to the top filling with a spoon and spread it out.
Allow the dessert to solidify in the refrigerator for a few hours (this makes it easier to cut, particularly with a hot knife). For baking, drizzle the frosting with hot chocolate before serving.
Alternatively, layer a layer of vanilla, Nutella, and finally, the icing instead of cutting the body.
