Torta Cioccolato Puttanesca |
|
 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 8 |
|
If you know how Pasta Puttanesca got it's name, you'll probably know why I named this so. I can't live without dessert but I'm the laziest baker around. Thanks Ahmed for inspiring me with your genious ; ) and Betty Crocker, I love you! Read more ! Ingredients:
1 box betty crocker fudge brownie mix |
2 eggs |
3/4 of a cup sour cream |
3/4 of a cup nutella or any good gianduja (italian chocolate hazelnut paste) |
3/4 of a cup oil |
3/4 cup extra small dark chocolate chips |
1 tsp vanilla extract |
1/2 level tsp cinnamon (optional) |
Directions:
1. Set oven at 150 degrees C.
2. Thorougly grease a 9 inch pie plate.
3. Mix all ingredients except chocolate chips in a large mixing bowl, with a whisk till thoroughly blended.
4. Scrape batter into pie plate and scatter chocolate chips over the centre of the batter surface, leaving a one inch chocolate chip free border right around. This will make the middle sink and the edge rise, giving the illusion of a separate crust and filling (yes, I am devious *evil laughter* )
5. Pop into oven and bake for 1 hour. Turn off oven and open door slightly. Leave cake inside for 1/2 an hour.
6. Remove cake from oven and cool thoroughly before cutting. Serve with creme fraiche or as is.
|
|