Choco and vanilla pie

So crumbly, ideal to finish Nutella jars at home!

Sure, it’s true that we will take credit for having prepared something special for Valentine’s Day, but we also know that we have to deal with what’s hanging around into the fridge and pantry.

Don’t worry, nobody catches you!

And be sure: this cake can fill any need for affection!

SERVES 6 PEOPLE

READY IN 1h 30’

INGREDIENTS:

8,8 oz milk

Vanilla extract to taste

3 egg yolks

2,3 oz sugar

0,7 oz corn starch

½ Nutella jar

3 tablespoons milk

2 cups all-purpose flour

2 tablespoons cocoa powder

1 egg

1 egg yolk

5 oz butter (cubed and cold)

5 oz sugar

1 teaspoon baking powder

1 pinch salt

Butter and cocoa to taste

STEP 1: MAKE THE VANILLA CREAM

Pour milk into a brick and add vanilla. Turn the heat on and wait until boils.

Meanwhile, in a saucepan (off the heat), mix the egg yolks, sugar and starch with a whisk to get a smooth cream.

When milk has reached a boil, strain it and add it to the cream of egg yolks, mixing with a whisk.

Now put the saucepan on the stove and continue stirring until it has thickened (in maximum 8-10 minutes it is ready).

STEP 2: MAKE THE CHOCO CREAM

Divide the cream into two bowls.

Heat milk and pour it into the jars of Nutella, close the cap and shake (like preparing a cocktail!). Hot milk will help Nutella coming off the jar 😉

Pour Nutella in one of the two bowls and mix: Nutella cream is ready!

STEP 3: MAKE THE CRUST

Place all-purpose flour and cocoa on the pastryboard. Make a hole in the centre and place eggs in it. Start blending with a fork and gradually add all-purpose flour, sugar, cubed butter, baking powder and salt. Knead by hand to get a ball.

Altetnatively put all ingredients in a mixer and mix for 15-20 seconds.

Wrap the dough into clingfilm and put it into the fridge for 20 minutes.

STEP 4: ROLL OUT THE DOUGH

Sprinkle the pastryboard with cocoa powder. Remove the dough from the fridge and remove the clingfilm. Now cut it into two parts: 1/3 and 2/3 (put the smallest one aside).

Roll out the bigger one using a rolling pin and make a circle shape a little bigger than the baking tin (in order to make borders).

Grease and sprinklea cake pan with cocoa removing the excess. Now place the dough sheet into the baking tin and press with fingers.