Place all the ingredients in the mixer bucket and beat with the wing for 1 minute, at slow speed, until the dough is homogenized. Clean the bucket walls with a spatula and beat at medium speed for 4-5 minutes. Put the dough into molds and bake in a preheated oven at 180 °C for about 25-30 minutes.

Moulding

Take the small cakes we bake in silicone molds and cut them into three slices horizontally with the help of a toothpick bag. Next, place the Nocciola Vela Eurocao cocoa cream between the slices. Finally, decorate with a rosette of the same praline and grated roasted hazelnut on top.