Here we see the crunchy hazelnut ... 
The one I had wanted you to this cake ... for two reasons: one, because coming from the blog of María José knew I had a guaranteed success, and two because of Nutella, as I said in the previous entry (Nutella mousse cake) I love it.
Well, I was right ... So if, for me the next time rebajaré the amount of cinnamon, because in my opinion is excessive role, and I liked the flavor that dominated was that of Nutella. That if, if you really like cinnamon, respect the amounts indicated ... The taste is really good.
One of the things that I love is that costritas crunchy hazelnuts give the perfect counterpoint to the soft texture of the cake ... and it perfectly complements the taste of chocolate and hazelnut cream.
The original recipe is from the BBC Good Food but I've discovered thanks to Mary and Joseph and his wonderful blog, "Come and taste some." Step
leave you with the recipe, it's that easy ...
Ingredients:
A handful of nuts (30 grams).
175 grams of butter.
175 grams of brown sugar.
3 eggs.
200 grams of flour. 1 teaspoon baking
Royal.
2 teaspoons ground cinnamon (another time I will put only one or even half).
4 tablespoons of fresh milk.
4 tablespoons of Nutella.
Prepared
Preheat oven to 180 º. Chop
hazelnuts coarsely and reserve.
grease the pan and reserve.
Beat butter and sugar together.
Add eggs one at uno.Y continue beating.
In another bowl put the dry ingredients (flour, yeast and cinnamon) and sift.
incorporate the mass of butter and sugar.
Pour the milk and continue beating.
Pour into prepared pan the 3 / 4 of dough and we have about her globs of Nutella.
Cover with remaining dough.
Sprinkle hazelnuts over the top. Enter
45-50 minutes in the oven with fan.
cooled and stripped on a rack.
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