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| picture from viaggi-cucina-e io. blogspot.it |
Nutella, and again nutella, who knows perhaps in this period I need affection..
This cake I've eaten about five years ago, we were guests in the country house of my brother-in law, to Cassano delle Murge.
Is a delightful place, surrounded by nature and known especially for his Mercadante Forest, a pine forest ideal for outings and picnics.
Barbara, our friend, has delighted with this wonderful cake that since then I have never forgotten.
Ingredients
8.81 oz. (250 gr) flour
7.05 oz. (200 g) sugar
2 glasses of milk
1 packet of baking powder
2.64 ounces. (75gr) cocoa powder
8.81 oz. (250g) Nutella
8.81 ounces. (250g) mascarpone
icing sugar to taste
In a bowl, stir together the flour, sugar, baking powder and cocoa and gradually add the cold milk until the mixture is lump free.
Pour into a mold previously buttered and floured and bake in oven preheated to 356 ° F (180 ° C) for about 30 minutes.
When ready, remove the cake from the oven and let cool.
In a bowl mix well the nutella and mascarpone until the mixture is homogenous.
Divide the cake in half and stuffed with the cream; if you want to sprinkle powdered sugar or cocoa powder or a few clumps of mascarpone cream.
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