The Pan di Stelle cake is a soft and delicious dessert thanks to the presence of hazelnut cream in the dough. If you don’t like Pan di Stelle cream, you can replace it with a good hazelnut cream like I did; it will be even more aromatic and definitely healthier.
It’s delicious enjoyed plain but even tastier if you garnish it with whipped cream, chantilly cream or eggless mascarpone cream.
The recipe I propose today is very easy to make and, above all, well balanced; when I prepared it, I created a well-measured dough by eliminating some of the fats and sugars already present in the cream, so it won’t be too sweet or cloying but soft, delicious, and fluffy like a cloud.
For a delicious treat, try my Nutella-filled muffins, they are really fantastic! If you love spoon desserts, try the coconut and Nutella tiramisu, a perfect combination for a spoon dessert that will make you fall in love at first taste.
Here are more chocolate desserts to try:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8 People
- Cooking methods: Electric Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 1 1/3 cups all-purpose flour
- 1/4 cup potato starch
- 1/4 cup unsweetened cocoa powder
- 2/3 cup sugar
- 2/3 cup hazelnut spread (Pan di Stelle or other hazelnut cream to taste)
- 1/4 cup peanut oil (or 70 g of melted and cooled butter)
- 1/3 cup whole milk
- 2 eggs (medium)
- 2 teaspoons vanilla extract
- 1 packet baking powder
- 1/2 cup dark chocolate chips
- 2 teaspoons butter
- 2 teaspoons sweetened cocoa powder
- as needed sugar stars
Tools
- 2 Bowls
- 1 Hand Whisk
- 1 Kitchen Scale
- 1 Cake Pan 9-inch springform pan
Procedure
Crack the eggs into a bowl, add the milk, oil, vanilla extract, sugar, and mix everything with a whisk to blend the ingredients well. Incorporate the Pan di Stelle cream or other hazelnut cream to taste.
In another bowl, sift together the flour, potato starch, cocoa, and baking powder. Pour the liquid ingredients into the bowl with the solid ingredients and mix vigorously with a whisk for a few seconds, when the mixture is uniform and lump-free it is ready.
Add the chocolate chips.
Butter and dust with sweetened cocoa the 9-inch pan, pour the mixture inside, decorate the surface with sugar stars. Bake the cake for about 40 minutes in a preheated static oven at 350°F. Always do the toothpick test to check for doneness.
The Pan di Stelle Cake is ready, let it cool slightly before removing it from the pan. Place it on a serving plate and let it cool completely.
It’s excellent served with a spoonful of lightly sweetened whipped cream.
Tips
Storage
The Pan di Stelle cake keeps at room temperature for 3/4 days in the appropriate cake container.
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