Nutellotta cake, Anna Moroni’s recipe

To prepare the nutellotta cake, start by melting the butter and chopped chocolate with the milk in a saucepan.

Separate the egg yolks from the whites and in a bowl whisk the egg yolks with the sugar until you obtain a frothy mixture. Separately, whip the egg whites until stiff peaks form.

Add the melted chocolate to the egg yolk and sugar mixture, then add the flour , baking powder and salt . Incorporate the egg whites, mixing from top to bottom so as not to dismantle the mixture.

Pour everything into a 24cm diameter cake tin lined with baking paper. Bake in a preheated oven at 180°C for 30 minutes . Once cooked, remove from the oven and let the cake cool completely.

In the meantime, dedicate yourself to preparing the filling: whip the cream , adding the Nutella a little at a time.

Cut the cake in half to obtain two overlapping discs . Lightly wet the base with a little milk and fill with 3/4 of the cream and Nutella base. Cover with the second disc and cover the entire surface and sides of the cake with the rest of the cream.

Decorate the chocolate cake with curls and keep in the refrigerator until ready to serve.