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A velvety delicious chocolate treat with Nutella


  1. Preheat the oven at 180 degrees with the fan off

  2. Add the eggs, sugar and vanilla in a bowl and beat for 4 to 5 minutes with the mixer.

  3. Add milk and vegetable oil and stir.

  4. Add the flour, cocoa and baking powder and mix.

  5. Pour into a buttered tray 26x34 cm

  6. Bake for 20 to 25 minutes.

  7. While it is hot, pour cold milk over it.

  8. In a bowl, place the cream and the whipped cream stabilizer and beat until firm.

  9. In another bowl add the mascarpone and the Nutella and beat with the mixer to homogenize

  10. Add the whipped cream and mix it by folding.

  11. Spread the mixture on the base you baked and place in the fridge for 2 to 3 hours.

  12. Heat the cream in a saucepan and as soon as it starts to boil, add the bittersweet chocolate, remove from the heat and stir.

  13. Pour over the dessert with the ganache and leave in the fridge for at least 3 to 4 hours and ideally overnight



300 g of plain flour

200 g of sugar

250 ml milk

225 ml sunflower oil 

4 eggs 

45 g cocoa powder 

2 sachets of vanilla sugar 

15 g baking powder 

150 ml of cold milk


500 g mascarpone

400 g Nutella or similar chocolate spread

400 ml of double cream 

16 g cream stabilizer (optional)


200 g dark chocolate

200 ml of cream

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