Ingredients:
-350 gr of dry biscotti mixed roughly
-3 cups of zucchero a velo
-4 cups of amaro cocoa
-3 cups of Nutella
-80 gr of fuso burro
-100 gr of latte (or condensed latte for a more creamy effect)
-2 cups
-50 g of flour (or potato starch for a softer effect)
-1 teaspoon of baking powder
-Icing sugar for dusting
Preparation:
Start the preparation by creating a symphony of sweetness: mix the crushed dry biscuits with the powdered sugar, bitter cocoa and flour in a large bowl, letting them blend delicately, like the first snowflakes in autumn.
At this point, let the Nutella slide into the dough, accompanied by the melted butter, creating a consistency that already invites tasting. Pour in the milk, or the condensed milk if you want a velvety softness, and with your hands or a spatula start to shape the mixture.
Add the eggs, which will give life and structure to the cake, and also add the yeast, for a touch of lightness that will make each slice a small moment of pleasure.
Now, choose the shape that most appeals to you: you can decide to pour the mixture into a buttered cake pan, about 20-22 cm in diameter, or into a rectangular cake mold. Place your creation on a baking sheet lined with baking paper.
Bake at 180°C for about 25-30 minutes. The scent of cocoa that will invade the kitchen will be the sign that the magic is almost ready. Check the cooking with a toothpick: it should come out clean but with a slight hint of moisture.
Once baked, let the cake cool. Sprinkle with icing sugar, and, if you want an extra touch, a sweet drizzle of Nutella as a final decoration.
