Recipe by MINICOOK337
"This may sound unusual, but is in fact a pleasantly moist and very delicious cake. The marbled centre of chocolate spread adds a sinful surprise to your eating experience, and contrasts beautifully with the light, spongy consistency of the cake. This is a recipe of my own, but it was inspired Good Food magazine's 'Cinnamon Nutella Cake'."
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turbinado or light muscovado sugar
1 1/2 cups
chocolate hazelnut spread
white chocolate chips
I think there's something missing from this recipe. I looked at it and thought, "Hm, this would make a nice scone." And it did - dense and crumbly, but definitely not a sponge. Sponge cakes generally contain eggs; perhaps the recipe's author left them out accidentally?
Either I don't know what a "sponge" is or there is something missing from this recipe. The mixture was very think and not pourable at all. I baked it the required time and the result was dissapointing. It was overcooked like a big cookie. It actually tasted it okay as a cookie bar but not at all what I expected.
We have edited this recipe to include eggs.
I tried this recipe and the baking time is too long. It should only bake for about 30 minutes or 40 at the longest.
I remember this recipe from living in U.K, it was on the BBC food network. Never had much luck with this until now. Far easier instructions on here!!! My boys loved it! Think it would work great as muffins. Enjoy.
* Percent Daily Values are based on a 2,000 calorie diet.
Cinnamon and Chocolate Spread Sponge
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 212
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