INGREDIENTS:
For the dough:
130 g butter
300 g icing sugar
3 eggs
120 ml milk
2 tbsp natural yoghurt
50 g cocoa powder
1/2 pack baking powder
140 g flour
1 pack hazelnut-flavoured pudding powder
For the mascarpone cream:
500 g mascarpone
200 ml whipped cream
1 pack of cream stiffener
50 g icing sugar
For the chocolate-nut cream:
200 ml whipped cream
80 g chocolate with hazelnuts
100 g dark chocolate
To decorate:
200 ml whipped cream
Nutella as required
PREPARATION:
Dough:
Mix together the flour, baking powder, cocoa powder and pudding powder. Halve the mixture.
In another bowl, beat the butter and icing sugar until creamy, add the eggs and mix well.
Add half of the dry mixture and half of the milk, stir and then add the remaining flour and milk. Finally, mix in the yoghurt and mix well again.
Put the dough into a greased and floured 28 cm springform pan and bake at 180 ° C for about 45 minutes.
Turn out the baked dough base, let it cool and cut it in half lengthways. Put one half back into the pan and put the other half to one side.
Mascarpone-Creams:
Mix the whipped cream with the sugar and cream stiffener and beat until stiff. Gradually stir in the mascarpone and continue stirring briefly, but not for too long.
Chocolate-nut cream:
Put the whipped cream in a suitable pan, add the chocolate pieces (both types) and place the pan in a water bath. Stir with a whisk until the chocolate melts and the mixture begins to set. Then remove from the heat and leave to cool, stirring occasionally.
Drizzle half of the milk onto the dough base in the springform pan and spread half of the mascarpone cream on top. Spread the chocolate cream on top and finally the rest of the mascarpone cream. Place the second dough sheet on top and drizzle with the rest of the milk.
Place in the fridge for several hours, preferably overnight. Once the cake has cooled, take it out of the tin and spread the whole cake with the whipped cream and decorate with a sufficient amount of Nutella or melted hazelnut chocolate.