BUTTER FREE CHOCOLATE AND CONDENSED MILK CAKE (WITH HAZELNUTS AND TONKA BEANS)
A very easy and fast butter free cake, rich in dark chocolate, hazelnuts and flavored with tonka beans: delicious!
Attrezzature
- 22 cm cake mold
Ingredients
- 1/2 tonka bean
- 80 g toasted hazelnuts
- 110 g flour
- 20 g bitter cocoa
- 8 g baking powder
- 100 g dark chocolate chips
- 380 g cold condensed milk from the refrigerator,
- 3 medium eggs
- 50 ml quality seed oil
- 100 ml hazelnut milk or cow's milk.
Instructions
- Turn on the oven at 180 ° C.
- Put the tonka bean in the chopper together with hazelnuts and finely chop all.
- Pour this powder into a large bowl and add the flour, cocoa, baking powder and chocolate chips (keeping aside a large spoon that you will need at the end of the recipe).
- Mix everything with a spatula.
- In a bowl, pour the condensed milk, eggs, oil and hazelnut milk: mix everything with a spoon.
- Now combine the two preparations getting a homogeneous mixture.
- Grease and flour a 22 cm diameter cake pan, pour the dough, complete with the chocolate chips set aside and bake for about 50 minutes.
Notes
- You have to do the toothpick test to verify the perfect cooking of the cake and, as always, remember that cooking times vary according to the size of the mold you are going to use!