المكونات
- SpinneysFOOD All-Purpose Flour 220g
- Cocoa powder 60g
- Baking powder 2½ tsp
- White granulated sugar 250g
- Vanilla extract 1 tsp
- SpinneysFOOD Pure Sunflower Oil 180ml
- Soya yoghurt or plain yoghurt 180ml
- Hazelnut milk 350ml
- Coconut condensed milk or sweetened condensed milk 397g
- Oat milk or almond milk or evaporated milk 250
- Hazelnut syrup 2 tbsp
- Cocoa powder 4 tbsp
- Strong coffee 2 tbsp
- Vegan whipping cream or dairy whipping cream 500ml
- Hazelnuts 100g
Nutrition (Per serving)
- سعرات حرارية 642
- دهون 44.7g
- المشبعة 14.6g
- بروتين 11g
- الكربوهيدرات 56.4g
- السكريات 27.4g
نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان."
كيك الشوكولاتة والبندق بالحليب
American 30 Mins Prep · 30 Mins Cook
- Preheat the oven to 180ºC, gas mark 4. Grease a 20cm x 30cm baking tin. Set aside.
- Whisk together the flour, cocoa powder and baking powder in a bowl. Set aside.
- In a separate large bowl, whisk together the egg replacer and the sugar until well combined. Add the vanilla extract, oil and yogurt and whisk until combined. Gradually fold in the dry ingredients.
- Pour the batter into the tin and spread out evenly.
- Bake for 25-30 minutes, or until a toothpick inserted into the centre comes out clean.
- While the cake is still warm, poke holes all over the top of the cake using a fork.
- To make the milk, whisk together the hazelnut milk, condensed milk, oat milk, hazelnut syrup, cocoa powder and coffee in a large measuring jug until combined. Slowly pour the milk over the entire cake.
- Allow the cake to cool completely then cover and refrigerate for at least 1 hour or overnight to allow the cake to soak up the milk.
- Whip the cream until it forms stiff peaks.
- Spoon the whipped cream onto the cake and spread out evenly.
- Toast the hazelnuts. Chop finely and allow to cool.
- Sprinkle the hazelnuts over the whipped cream and serve.