• Prep Time 20 minutes
  • Cook Time 20 minutes
  • Serving For 8 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • 435g eggs
  • 325g sugar
  • 20g emulsifier (quick 75)
  • 145g Anchor butter (unsalted)
  • 145g margarine
  • 110g hazelnut paste / Nutella
  • 35g cocoa mass / dark chocolate
  • 70g Wescobee honey
  • 5g salt
  • 7g vanilla flavour
  • 55g sorbitol / glycerine
  • 290g all purpose flour
  • 35g ground hazelnut
  • 35g cocoa powder
  • 11g baking powder
  • 1g baking soda
  • 15g milk powder


  1. Using a paddle, beat sugar, emulsifier, butter, margarine, hazelnut paste, cocoa mass, honey and salt for 30 seconds on slow speed.
  2. Continue for 10 minutes on high speed. Scrape down the mix.
  3. Add vanilla and eggs gradually followed by sorbitol and mix for 10 minutes on medium speed.
  4. Premix dry ingredients and mix on slow speed for 30 seconds.
  5. Scale batter at 420g each into paper lined tins.
  6. Bake at 180°C for 35 minutes.

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