Nutella slices by Leyla ile Yemek Saat

Ingredients for 1 servings:

• 4 m.-sized eggs
• 200 g sugar
• 100 ml milk
• 100 ml sunflower oil
• 150 g flour
• 3 tbsp baking cocoa
• 2 packets of vanilla sugar
• 1 packet of baking powder
• 2 cups Cremefine for whipping
• 500 g mascarpone
• 4 tbsp Nutella
• 200 g whipped cream
• 200 g dark chocolate
• 50 g sugar
• 1 pack of cream stiffener

Instructions

Working time approx. 30 minutes; Rest time approx. 5 hours; Cooking/baking time approx. 25 minutes; Total time approx. 5 hours 55 minutes

Airy chocolate cake with light and dark cream with chocolate icing

For one baking tray, approx. 12 servings For the batter, beat the eggs and sugar with a hand mixer for 4-5 minutes until frothy. Then stir in the milk and oil. Finally, add the sifted flour, baking powder and cocoa powder to the batter and carefully fold in. Now bake the batter in a greased tin in a preheated oven at 200°C for approx. 25 minutes. When the batter is ready, let the cake cool completely. In the meantime, prepare the cream. To do this, beat the cremefine with the sugar and cream stiffener until stiff, add the mascarpone and continue stirring until everything forms a firm mass. Then set half of the mousse aside and stir in 4 tablespoons of Nutella. When the cake has cooled completely, prepare the ganache. To do this, melt the chocolate and whipped cream in a small saucepan and set aside. Then spread the white cream evenly over the cake. Then spread the Nutella cream evenly on top. Once the ganache has cooled, spread it evenly over the mousse. The cake then needs to chill in the refrigerator for at least 5 hours. I usually prepare the cake in the evening and refrigerate it overnight.