Eggless and Butterless Hazelnut Cream Cookie Cake

Treat yourself to the delicious fusion of cookies and cake with this Hazelnut Cream Cookies Cake, designed for those with dietary restrictions or preferences, like avoiding eggs and butter. This treat combines the crumbly texture of a biscuit base with the lush richness of hazelnut cream, topped with dark chocolate chunks for an even more decadent touch.

Why you'll love this:

1. Anti-allergy: Perfect for those who avoid eggs or butter, this cake allows everyone to enjoy a delicious dessert.
2. Easy to do: With simple ingredients and a simple method, this cake is accessible to bakers of all levels and perfect for a spontaneous baking session.
3. Deliciously rich: The hazelnut cream adds a creamy, nutty flavor that pairs wonderfully with the crumbly cookie base and bittersweet chocolate pieces.

Perfect occasion: This cookie cake is ideal for casual get-togethers, family desserts, or coffee breaks. It's also a great choice for school events or potlucks, especially when dietary restrictions are considered. Plus, it's a wonderful treat to celebrate special occasions or as a gift to a loved one.

Decorating Tips: For a visually appealing presentation, sprinkle the top with a dusting of powdered sugar or cocoa powder after baking. Adding a drizzle of melted chocolate or a sprinkle of toasted hazelnuts can enhance both the flavor and appearance of the cake.

Ingredients:

• 300 grams of all-purpose flour
• 100 ml of milk at room temperature (dairy or vegetable)
• 75 grams of brown sugar
• 1 sachet of baking powder
• 60 grams of vegetable oil
• A pinch of salt
• For filling and decoration:
  • 250 grams of hazelnut cream
  • 50 grams of coarsely chopped dark chocolate (or chocolate chips)

Instructions:

1. Preheat the oven to 180°C (356°F). Line a 22cm baking dish with baking paper.
2. In a large bowl, combine the sugar, flour, baking powder and a pinch of salt.
3. Gradually add the milk and oil, stirring continuously until the dough becomes pliable. The texture should be crumbly; don't worry if the dough doesn't form a smooth dough.
4. Press 3/4 of the dough into the prepared baking dish to form the base.
5. Spread the hazelnut cream evenly over the base, then crumble the rest of the dough on top.
6. Sprinkle the top with chopped dark chocolate.
7. Bake for 25-30 minutes until lightly browned and set.
8. Let cool in the pan, then cut into slices and serve.

Enjoy this delicious hazelnut cream cookie cake, a treat that is sure to please the eyes and palate!