Easter cookie cake

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Easter cookie cake

Difficulty: Intermedia

Tempo: 1 hour

People:

Ingredients

  • 190 g of flour;

  • 20 g of cocoa amaro;

  • 100 g of hazelnuts toasted (leaving aside a dozen for decoration);

  • 120 g butter soft;

  • 180 g chocolate chips;

  • 100 g pastel-colored chocolate eggs (leaving about ten aside for decorating);

  • 70 g sugar;

  • 70 g brown sugar;

  • 1 large egg;

  • 1 teaspoon vanilla extract;

  • 8 g baking powder for sweets;

  • 1 teaspoon baking soda;

  • 1 pinch of salt.

Procedure

Preheat the oven to 180°C (350°F). Coarsely chop the hazelnuts and eggs, reserving the ones for decoration. Grease and flour a 20/22 cm (8/8-inch) springform pan. In a large bowl, cream the butter, sugar, and vanilla extract using an electric mixer. Add the egg and mix well. Now, gradually add the cocoa, flour, baking powder, baking soda, and a pinch of salt;



you'll obtain a soft, thick mixture. Add the chopped hazelnuts and eggs, along with the chocolate chips, and mix well with a spatula. Pour the batter into the pan and decorate the cake with whole hazelnuts and eggs, pressing them lightly onto the surface. Bake at 180°C (350°F). After 35-40 minutes, remove from the oven and let cool at room temperature. Remove the springform pan and plate the Easter cookie cake. And now everything is ready for the Easter cooking marathon. (Recipe created in collaboration with Laura “ladfoodie”) Watch how to make our Easter cake here: video.