Perugia Kiss Cake: the recipe for the delicious and romantic dessert inspired by the famous pralines

Step 1

Beat the eggs in a bowl and add the sugar1and scented with vanilla extract.

step 2

Beat with an electric whisk2.

step 3

The end result should be a loose and foamy mass3.

Step 4

Add the flour sifted with the starch, yeast and bitter cocoa4.

Step 5

Carefully incorporate the powders with a spatula5until a creamy and homogeneous mass is obtained.

Step 6

Pour the prepared dough into a 20 cm diameter zuccotto mould that has been well dusted with butter and flour6.

Step 7

Level the surface well with the help of a spatula7and place in the oven at 180°C for about 35 minutes.

Step 8

In the meantime, melt the milk chocolate with the butter in pieces in a water bath until a liquid, velvety sauce is formed.8.

Step 9

Add chopped hazelnuts and cream, mix thoroughly and leave to rest in the fridge for about half an hour.

Step 10

When the mixture is firmer and more uniform, take it out of the refrigerator10.

Step 11

Once the cooking time is up, take the cake out of the oven and let it cool slightly; then turn it out onto a wire rack11.

Step 12

Quickly shape the chocolate mass with your hands and give it the shape of a hazelnut12.

Step 13

Place it on the surface of the cake13.

Step 14

Break up the dark chocolate, melt it with the butter in a water bath, let it cool and pour it evenly over the cake14.

Step 15

Once the cake is covered15, allow the chocolate to harden at room temperature.

Step 16

Arrange the Perugia Kiss Cake on a serving plate, cut into slices16and serve.