Baiocco cake: the perfect recipe for those of you with a sweet tooth!

published on 16 January, 2018 at 13:00
This giant version is even more delicious.

INGREDIENTS
350g flour
120g powdered sugar
150g butter
a tsp of honey
1 egg
a pinch of salt
50g chopped hazelnuts

for the chocolate filling:
300g chocolate
150ml whipping cream

DIRECTIONS
1. Prepare the hazelnut shortcrust pastry by first combining flour, sugar, butter, eggs and then all the other ingredients. Let the dough rest in the refrigerator for about 30 minutes.
2. Make two circles with the shortcrust pastry. Make 5 holes in one of these circles (to copy the original cookie).
3. Heat the chocolate in the microwave and then combine it with the whipping cream. Mix well and then pour the cream on the circle of shortcrust without the holes. Top with the other circle of shortcrust pastry.
4. Refrigerate for about 30 minutes and serve.
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