Sponge cakecheta with chocolate spread and hazelnuts

Submitted by enr on 25 Apr 2012
180 ml sunflower oil
2 eggs
200 g brown sugar
280 ml milk
400 g flour
1 tsp baking powder
2 tbsp chocolate spread
1 and 1/2 tbsp Nescafe
50 g ground hazelnuts
# For glaze:
150 g of powdered sugar
1 tbsp cocoa
2 tbsp chocolate spread
40 g soft butter
1 tbsp milk
Sponge cakecheta with chocolate spread and hazelnuts
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Sift the flour with the baking powder in a deep bowl. Add the ground hazelnuts, sugar and beaten eggs. The chocolate spread was warmed gently stirred with the oil and milk, in which the instant coffee is dissolved and the mixture is added to the other ingredients. Mix everything very well with mixer. Distributed into 12 shapes, coated with butter. Bake for 20 minutes in a preheated moderate oven. For the icing: Sift the powdered sugar with the cocoa. Add a warm chocolate spread, butter and macerate milk. The mixture was stirred until smooth. Cupcakes allowed to cool, removed from the trays and covered with icing. Serve once it sets.
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25 Apr 2012
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