Step 2
Nutella Cookie Cake: Spread the hazelnut nougat cream
Photo: Maria Panzer / Simply Baking
300g
Nuss-Nougat-Creme
Line a springform pan (Ø 26 cm) with baking paper. Preheat the oven to 160 degrees circulating air (top/bottom heat not recommended) . Put about two thirds of the dough into the springform pan and shape it with your hands so that the base is covered and a rim about 3-4 cm high is created. Put the hazelnut nougat cream on the dough, spread it evenly and smooth it out.
Step 3
Nutella Cookie Cake: Spread the dough
Photo: Maria Panzer / Simply Baking
Place the remaining dough in small pieces on the cream layer so that the surface of the cake is completely covered. Press the dough pieces a little to the edge of the tin. If the dough is too sticky, simply dust your hands with a little flour.
Step 4
50g
Chocolate Chunks
Spread the remaining chocolate chips on the cake, then bake the cake in the preheated oven for about 25-30 minutes . It is best served lukewarm with a scoop of vanilla ice cream. The cake will keep for about 3-4 days if refrigerated.
Our tip
Delicious alternative: A dark cookie cake
A delicious and very nice variation is a dark cookie cake with white chocolate pieces. To do this, simply replace about 30 g of the wheat flour with baking cocoa and fold in light chocolate chips or chopped white chocolate instead of dark chocolate chips.
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