Indulge in the delightful fusion of cookie and cake with this Hazelnut Cream Cookie Cake, designed for those with dietary restrictions or preferences such as avoiding eggs and butter. This treat combines the crumbly texture of a cookie base with the lush richness of hazelnut cream, topped with chunks of dark chocolate for an extra decadent touch.
Why You'll Love This:
- Allergy-Friendly: Perfect for those who avoid eggs or butter, this cake ensures everyone can enjoy a delicious dessert.
- Easy to Make: With straightforward ingredients and a simple method, this cake is accessible to bakers of all skill levels and perfect for a spontaneous baking session.
- Deliciously Rich: The hazelnut cream adds a creamy, nutty flavor that pairs wonderfully with the crumbly cookie base and the bittersweet chocolate chunks.
Perfect Occasion: This cookie cake is ideal for casual gatherings, family desserts, or coffee breaks. It’s also a great choice for school events or potlucks, especially where dietary restrictions are considered. Additionally, it makes a wonderful treat for celebrating special occasions or as a gift to a loved one.
Decoration Tips: For a visually appealing presentation, sprinkle the top with a dusting of powdered sugar or cocoa powder after baking. Adding a drizzle of melted chocolate or a sprinkle of toasted hazelnuts can enhance both the flavor and appearance of the cake.
Ingredients:
- 300 grams of all-purpose flour
- 100 ml of room temperature milk (dairy or plant-based)
- 75 grams of brown sugar
- 1 packet of baking powder
- 60 grams of vegetable oil
- A pinch of salt
- For filling and decoration:
- 250 grams of hazelnut cream
- 50 grams of roughly chopped dark chocolate (or chocolate chips)
Instructions:
- Preheat the oven to 180°C (356°F). Line a 22 cm baking dish with parchment paper.
- In a large bowl, mix together the sugar, flour, baking powder, and a pinch of salt.
- Gradually add the milk and oil, stirring continuously until the dough becomes malleable. The texture should be crumbly; do not worry if it does not form a smooth dough.
- Press 3/4 of the dough into the prepared baking dish to form the base.
- Spread the hazelnut cream evenly over the base, then crumble the remaining dough on top.
- Sprinkle the chopped dark chocolate over the top.
- Bake for 25-30 minutes until lightly golden and set.
- Let cool in the pan, then cut into slices and serve.
Enjoy this delightful Hazelnut Cream Cookie Cake, a treat that's sure to please both the eye and the palate!
