Torta ricciolina di pan brioche alla nutella - TUTORIAL

Preheat the oven to 350°F (175°C).

Grease and flour a round cake pan.

In a mixing bowl, cream together butter and sugar until light and fluffy.

Add eggs one at a time, mixing well after each addition.

Stir in milk and vanilla extract until combined.

In a separate bowl, whisk together flour, baking powder, cocoa powder, and salt.

Gradually add the dry ingredients to the wet mixture, mixing until just combined.

Fold in melted dark chocolate, orange zest, and lemon zest.

Pour the batter into the prepared cake pan and smooth the top.

Bake in the preheated oven for 30-35 minutes, or until a toothpick comes out clean.

Remove from the oven and let cool in the pan for 10 minutes.

Invert the cake onto a wire rack to cool completely.

Dust the cooled cake with powdered sugar.

Chop hazelnuts and sprinkle them on top for garnish.

Spice Level:

Allergens