Cookie cake
Published on 15 December 2018
Favourites stay in this browser only. Sign in to save them to your account.
A rich, indulgent cake, quick to prepare, with a delicious Nutella filling everyone will love.
Do I have all the ingredients?
Ingredients
INGREDIENTS FOR A 26 CM TIN
You have 0 ingredients out of 10
You still need 10 ingredients
The checklist only records what you have available: it does not check allergens or food safety.
Selections and your current step are saved in this browser for this recipe.
Method
The preparation remains in its original order; guided mode is not available for this structure.
I remove butter and egg from the fridge; butter should be soft.
I roughly chop hazelnuts with a knife.
I sift flour, baking powder, vanilla powder and salt in a bowl.
I add sugar, soft butter and egg.
I rub with fingertips into crumbs.
I add chocolate chips and chopped hazelnuts.
I combine while keeping crumbly.
I line the tin base with parchment and add half the dough.
I press with my hands. 
I spread plenty of Nutella, leaving edges free.
I crumble remaining dough over the entire surface.
I preheat a conventional oven to 180°C and bake for 35/40 minutes, then cool before unmoulding.
A real treat! 
I roughly chop hazelnuts with a knife.I sift flour, baking powder, vanilla powder and salt in a bowl.I add sugar, soft butter and egg.I rub with fingertips into crumbs.I add chocolate chips and chopped hazelnuts.I combine while keeping crumbly.I line the tin base with parchment and add half the dough.I press with my hands. I spread plenty of Nutella, leaving edges free.I crumble remaining dough over the entire surface.I preheat a conventional oven to 180°C and bake for 35/40 minutes, then cool before unmoulding.A real treat! Original source: https://incucinaconlilly.com/2018/12/15/torta-cookies/
Reserved advertising space · no adverts are active