Ingredients
Scale
- 80 g All-purpose flour
- 1/8 tsp Baking powder
- 20 g Cocoa powder
- 180 g Nutella
- 150 g Fresh cream
- Hazelnuts, as required for garnish
Instructions
- Preheat the oven to 170˚C (OTG Mode: upper rod + lower rod + fan). Grease and Line a 7-inch square ring by cling-wrapping it twice from the bottom and placing butter paper inside.
- Take sifted all-purpose flour, cocoa powder, and baking powder in a bowl. Mix well.
- Now add Nutella and Amul cream to this and make a smooth, lump-free batter.
- Transfer the batter to the lined 7-inch square ring and spread it evenly using a bent palette knife.
- Pour dollops of Nutella onto the batter and use a toothpick to give a swirl effect. Top it with some chopped hazelnuts for garnish.
- Bake this at 170˚ C for 20-25 minutes (OTG mode: lower rod mode only).
- Once baked and cooled in the refrigerator, demould and cut into even squares using a sharp knife.
- Prep Time: 10 to 15 minutes
- Cook Time: 20 to 25 minutes