- For the batter
- 6 egg yolks
- 180 grams sugar
- 1 packet Vanilla sugar
- 6 egg whites
- 80 grams Pastry flour
- 60 grams cornstarch
- 60 grams cocoa powder
- For drizzling
- 6 Tbsps fresh, strong Espresso
Preheat the oven to 175°C (approximately 350°F). Grease a springform pan. For the batter, beat the egg yolks, half of the sugar and the vanilla sugar until fluffy. Beat the egg whites until stiff and sprinkle with the remaining sugar. Fold the egg whites into the egg yolk mixture. Mix the flour, cornstarch and cocoa powder. Sift the flour mixture over the egg mixture and fold together. Pour the batter into the pan and smooth. Bake for 25-30 minutes. Remove from the oven and let cool on a wire rack for at least 2 hours. Halve the cake horizontally.
For the cream, stir the pudding powder, cocoa powder and sugar with a little cold milk until smooth. Boil the remaining milk.
Stir in the pudding powder. Boil briefly, remove from the heat and let cool until lukewarm. Melt the chocolate-hazelnut spread over a hot water bath with the butter. Gradually stir in the pudding.
Drizzle the cake with the espresso and reassemble the cake. Spread the cream over the top and edges of the cake. Chill for 1-2 hours. Cut into pieces and serve.