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Serves 10
Ingredients
- 2 eggs
- 25g honey
- 30g caster sugar
- 20g gianduja (hazelnut) chocolate
- 30g butter
- 40g single UHT cream
- 40g plain soft wheat flour
- 8g rice flour
- 13g hazelnut flour
- 13g almond flour
- 1g salt
- 1 vanilla pod
- 4g candied orange paste
- 4g bergamot marmalade
- 150g Nutella®
- 10 peeled toasted hazelnuts
Procedure:
Beat together the eggs, honey, sugar and the contents of the vanilla pod until the mixture is nicely puffed up.
Prepare a bain-marie and melt the hazelnut chocolate with the butter. Add the bergamot marmalade, orange paste, lukewarm cream and salt.
Sieve the flours into a bowl then gradually add them to the beaten egg mixture, taking care to incorporate them from the bottom upwards to avoid breaking up the consistency.
Take about 1/3 of this mixture and melt it with the other ingredients in the bain-marie.
Gradually add the other 2/3 of the mixture. Combine the ingredients well. Place in single-portion silicone moulds (4.5cm diameter, 3.5cm high) or aluminium moulds (after greasing and sprinkling with flour) - 25g of dough for each one.
Bake at 170° for 15/17 minutes.
Leave to cool, then use a pastry bag to add 15g Nutella® to each cake and decorate with half a hazelnut.
NUTELLA® is a registered trade mark of Ferrero SpA. Any use of the NUTELLA® trade mark must be authorized by the trade mark owner. Please refer to Ferrero Food Service team and the brand guidelines published on this website for further information on any intended commercial use.
