Nutella slices

Nutella slices

Everyone loves Nutella slices made from moist batter and mascarpone cream.  The Nutella cake becomes even more chocolatey with a ganache. A must for all Nutella fans.

INGREDIENTS (for 1 tray 39 x 26 x 4 cm)

FOR THE DOUGH

4 eggs (size M)
200 g sugar
200 ml neutral cooking oil (e.g. rapeseed oil)
250 ml milk
300 g wheat flour (type 405)
3 tbsp baking cocoa
1 pack baking powder
1 pinch of salt
150 ml cold milk (for soaking)

FOR THE CREAM LAYER

400 g cream
2 packs cream stiffener
7 tbsp hazelnut nougat cream (approx. 350 g)
500 g mascarpone

FOR THE CHOCOLATE GLAZE

200 g dark chocolate
200 g cream

PREPARATION

1st step
Preheat the oven to 180 degrees top/bottom heat  Preheat oven (fan oven: 160 degrees). Whisk eggs, sugar and oil. Add milk and stir briefly. Mix flour, baking cocoa, baking powder and salt. Add flour mixture to egg mixture and stir everything into a smooth dough. Grease a baking tray (39 x 26 x 4 cm) or line it with baking paper. Place dough on the baking tray and smooth it out.

Step 2
Bake the cake in the preheated oven for 25 minutes. Meanwhile, measure out milk to soak. Use a toothpick to make small holes in the hot cake. Immediately pour the milk over the hot cake and spread it until the milk has completely soaked into the cake. Allow the cake to cool completely, then remove from the tin and place a rectangular cake frame around the cake.

Step 3
Whip the cream with the cream stiffener until stiff and refrigerate until further processing. Stir the mascarpone with the hazelnut nougat cream until smooth, then carefully fold the cream into the cream.  Put the chocolate cream on the cake and spread it evenly. Leave the cake to cool for at least 1 hour.