Nutellotta Mara chose, I have created:)) I tried, of course. I do not know if the recipe is the original, I caught:
here.
The decorations are made of marzipan, natural colors (fruit marmelade).
"This is a nutellotta cake made with a chocolate sponge cake filled with a creamy nutella. All of the Neapolitans associate this famous pastry pie Bellavia because that's where they "invented." I know there is another version of nutellotta Anna Moroni, which provides that the filling is made of cream and nutella, but not the same thing. "
chocolate sponge cake Ingredients:
250 grams of dark chocolate 100g butter
100 ;
ml milk 100 g sugar 4 eggs
200 grams of flour 1 teaspoon baking powder
Ingredients For the filling: 400 gr
nutella mascarpone 250 g chocolate shavings
Preparation:
In a saucepan melt the chocolate in a double boiler; Once the chocolate has melted, add the butter.
Finally add the milk little by little to form a cream, stirring until smooth and homogeneous. Let
raffreddare.Nel meantime separate the yolks from albumi.Montare yolks with sugar and egg whites with a pinch of salt.
In the bowl with the yolks and add the chocolate mixture to mix well.
Then add the flour sifted with baking powder.
Finally, gently incorporate the egg whites until stiff.
Stir until mixture is smooth and homogeneous.
Grease and flour a cake mold of 26 cm and pour the mixture inside.
Bake the chocolate sponge cake in a preheated oven at 180 degrees for 30-40 minutes.
out of the oven chocolate sponge cake, turn it over and let it cool.
Then prepare the stuffing for nutellotta
In a bowl, stir together the mascarpone cheese with Nutella. (If the Nutella would be too hard, put the jar of Nutella for a few minutes in a saucepan with boiling water.)
Halve the sponge cake with chocolate and stuff it with the 3 / 4 of the cream and nutella mascarpone.
Spread layer of cream nutella and level as possible.
Cover with the other disc is chocolate sponge cake and cover with remaining filling.
Finally, cover the nutellotta with slivers of chocolate. Store your
nutellotta refrigerate for at least a 'now and then cut it into slices and serve.
