@wemocooks: Kinder bueno cake 🤎 For the custard: 3 egg yolks 50g sugar 25g corn starch 160g whole milk 50g light hazelnut spread 50g unsalted butter 100g hazelnut creamer 1. In a pot, combine the milk and hazelnut spread. Bring to a gentle simmer 2. In a bowl, whisk the sugar, corn starch, and egg yolks 3. As soon as the milk simmers, take it off the heat. Slowly pour the hot milk into egg yolk mixture while whisking 4. Pour the mixture into the pot. Cook while whisking continuously until thickened. It’ll be very thick at first 5. Take it off the heat and immediately add the cubed butter. Whisk until combined 6. Add the cold creamer. Whisk until combined 7. Transfer to a bowl and cover with plastic film. Refrigerate until needed Cake: 125g all-purpose flour 1/2 tsp salt 
200g granulated sugar 20g unsweetened cocoa powder
3 tsp baking powder 
1 large egg
80g vegetable oil 30g meleted butter 
120g buttermilk
125g freshly brewed hot espresso 1. In a bowl, combine the sugar, flour, and baking powder 2. Add the egg, vegetable oil, butter, and buttermilk. Whisk well 3. In a small bowl, combine the cocoa and hot coffee 4. Pour the coffee mixture into the batter. Whisk until combine 5. Transfer to a 8x8” glass dish. Don’t like it with parchment but do grease it with some butter 6. Bake in a preheated oven at 350F for 30 mins OR until a toothpick inserted in the centre comes out clean Assemble: Cake Custard Wafer chocolate cookies 80g milk 270g Nutella 50g light hazelnut spread + 15ml oil Kinder bueno 1. Take the custard out of the fridge and whisk until smooth. Add it to the cooled cake 2. Add the wafer cookies and brush them with the milk 3. Top with the Nutella 4. Microwave the light hazelnut spread then add the oil and mix 5. Pour it on the centre of the cake 6. Refrigerate for 4 hours so the cookies can soften 7. Serve #chocolatecake #kinderbueno #cake #Recipe #baking

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Tuesday 14 April 2026 15:18:01 GMT