Servings: 8 people
Calories: 400kcal
Cost: $15
Equipment
- Springform pan (Ø 26 cm)
- Baking paper
- Mixing bowls
- Wooden spoon or spatula
- Wire cooling rack
Ingredients
- 200 g soft butter (room temperature)
- 200 g brown sugar
- 2 size M eggs
- 1 tsp vanilla extract
- 350 g wheat flour (Type 405)
- a pinch salt
- 1 tsp baking soda
- 250 g chocolate chunks
- 300 g Nutella (or nut nougat cream)
Instructions
- Beat the soft butter and brown sugar in a large mixing bowl until light and creamy, about 3 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry ingredients to the wet mixture, kneading with a wooden spoon or spatula, folding in 200 g of chocolate chunks.
- Line a springform pan (Ø 26 cm) with baking paper and preheat the oven to 160°C (fan assisted).
- Place about two-thirds of the dough into the springform pan, shaping it to cover the bottom and form an edge.
- Pour the Nutella onto the dough and spread it evenly.
- Place the remaining dough in small pieces on top of the Nutella layer, pressing slightly against the edges to seal.
- Sprinkle the remaining chocolate chunks over the top.
- Bake for approximately 25-30 minutes until the edges are golden and the center is set.
- Let the cake cool in the pan for a few minutes before transferring it to a wire rack.
Notes
Use room-temperature ingredients for better mixing. Don’t overmix the dough; it should be just combined. For an extra indulgent touch, drizzle melted chocolate over the top before serving. Store in an airtight container in the refrigerator for up to 3-4 days, or freeze for up to 2 months. Reheat slightly before serving for the best texture.
Nutrition
Calories: 400kcal | Carbohydrates: 48g | Protein: 5g | Fat: 20g | Saturated Fat: 10g | Cholesterol: 55mg | Sodium: 180mg | Potassium: 220mg | Fiber: 2g | Sugar: 25g | Vitamin A: 300IU | Calcium: 30mg | Iron: 1.5mg
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