Chocolate Spread Cake
5 servings
75 minutes
Chocolate paste cake is a delicate and fragrant treat that captivates with its rich flavor. Its roots trace back to European baking traditions, where the soft texture of the dough combines with rich notes of chocolate and nuts. The secret of this cake lies in its airy batter, light sweetness of cinnamon, and pleasant buttery consistency. Hazelnuts add crunchy accents while the chocolate paste gives a deep, slightly caramel hue. This dessert is perfect for cozy family tea times or festive gatherings served with ice cream or fresh berries. Its ease of preparation makes it accessible even for novice cooks, while its rich taste keeps bringing you back for more.
1
Let the butter soften a bit (the muffins will be airy)
- Butter: 100 g
2
Whisk eggs and sugar in a blender until a firm foam forms
- Chicken egg: 3 pieces
- Sugar: 60 g
3
Add butter, sour cream, and milk and whip again
- Butter: 100 g
- Sour cream: 75 g
- Milk: 4 tablespoons
4
In a separate bowl, pour in the flour, baking powder, and cinnamon, and mix. Sifting is also possible, but not necessary.
- Wheat flour: 200 g
- Baking powder (raising agent): 1 teaspoon
- Ground cinnamon: 2 teaspoons
5
Gradually add to the mass while continuously whisking.
- Wheat flour: 200 g
6
Add the paste (I took Nutella hazelnut paste) and continue whisking.
- Chocolate spread: 4 tablespoons
7
Crush the hazelnuts into pieces (you can simply press a knife onto the nut). The main thing is not to crush them in a blender; the pieces should remain whole. Then add to the dough and mix gently.
- Hazelnut: 50 g
8
Grease the molds with oil (I have silicone molds, muffins come out great without oil :))
- Butter: 100 g
9
Pour the batter into molds and bake at 150 degrees for one hour. Check readiness with a toothpick or match (if it comes out dry — the cake is ready)
