The delicious white hazelnut spread cake is a triumph of delicate and delicious cream, pieces of Kinder Bueno with a super soft dark chocolate cake… In short, it’s a delightful combination of calories and indulgences, a bomb of goodness that should be tasted in small slices ha ha otherwise the scale goes haywire!
I had never bought white hazelnut spread before and I must say it’s not just good, it’s incredible!!!
I love chocolate and on the blog, you can find lots of chocolatey recipes and I also propose:
LINDT CAKE

CHOCOLATE MOUSSE CAKE
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I have opened a channel of recipes open to everyone and free on WhatsApp, no notifications and no sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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DELICIOUS WHITE HAZELNUT SPREAD CAKE
La cucina di ASI

Difficulty: Very easy
Cost: Medium
Preparation time: 20 Minutes
Portions: 8 PEOPLE
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients RECIPE Delicious White Hazelnut Spread Cake

7 tbsp butter
3.5 oz dark chocolate
3 eggs (medium)
3/4 cup sugar
3/4 cup all-purpose flour
2 tsp baking powder
1 jar hazelnut cream (white)
2 tbsp Nutella®
2 packages treat (Kinder Bueno)

Tools RECIPE Delicious White Hazelnut Spread Cake

circular mold 8 inches

Baking Molds
Food Scales

Preparation of the Recipe Delicious White Hazelnut Spread Cake

For this super delicious cake with white hazelnut spread and Kinder Bueno, I start the preparation by melting the chopped dark chocolate in the microwave or in a bain-marie with the butter.
In a bowl, I beat the eggs with the sugar using an electric whisk until I get a light and fluffy mixture.
I sift the baking powder with the all-purpose flour and add them to the egg and sugar mixture.
I then pour the liquid from the butter and melted chocolate into this mixture, mixing well with a flexible spatula.
I grease and flour a 8-inch diameter mold and pour in the mixture for the delicious hazelnut spread and Kinder Bueno cake.
I bake at 338°F (170°C) static mode for about 25/30 minutes.
Then I let it cool possibly on a rack and at the same time soften the white hazelnut spread in a bain-marie and then pour it over the dark chocolate cake, letting it fall and cover parts of the dessert.
I break some pieces of Kinder Bueno and finish decorating this really, really delicious dessert!
Enjoy your meal!
Annalisa