Cake chocolate and cream

  • 3 eggs
  • 300 g of flour 0
  • 8 g of yeast
  • 100 g of melted butter cold
  • 130 g of cane sugar
  • 300 ml of fresh cream
  • 2 cardamom pods
  • a little allspice berry
  • 250 g of chocolate Nutella

turn the oven to 170 ° C, with butter and flour a baking pan 26 cm in diameter and set aside. Beat butter with sugar, add one egg at a time and continue beating for about five minutes.
United, by the spoonful, the flour sifted with baking powder and spices, finely pounded, alternating dry ingredients ala cream. After having mixed the ingredients, pour in the pan and level the mixture. Put the Nutella in a saucepan place to another for the water bath. Softened slightly should have the consistency of the melted chocolate; turn off the heat, wipe the bottom of the pan and pour sometimes sull'impasto following a spiral from the outside of the imaginary grim runs inwards. Take a skewer and stuck the dough according to this spiral in the same opening line; realize a concentric pattern almost floral. Bake for 30-32 minutes or until, stabbing the cake with a skewer, this comes out dry and clean. On cooking sweet trust your experience and knowledge of your oven.