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Gluten-Free Milka Chocolate Hazelnut Cake
Desserts

Gluten-Free Milka Chocolate Hazelnut Cake

КИ Кира Кизим - рецепты Follow
🕐 25 min 👁 17 Channel post →

A show-stopping homemade cake featuring tender sponge layers, a rich chocolate-hazelnut filling, and a glossy finish. An exceptional dessert for a festive table or a special occasion.

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Method

1

Whip the eggs with the sugar until fluffy and pale. Fold in the sifted flour, cocoa powder, and baking powder, then gently mix in the butter. Bake at 180°C (350°F) for about 20–25 minutes. Let it cool completely, then slice horizontally into 3 even layers.

2

Melt the chocolate and let it cool until just lukewarm. Whip the heavy cream to soft peaks; in a separate bowl, briefly beat the mascarpone with the Nutella. Combine the two mixtures, then gently fold in the melted chocolate and chopped hazelnuts.

3

Assemble the cake: layer → cream → layer → cream → layer. Chill in the refrigerator for at least 4 hours.

4

For the glaze, heat the heavy cream until just simmering, pour it over the chocolate, and stir until completely smooth and glossy. Cover the cake with the glaze and immediately sprinkle with crushed hazelnuts.

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