“It’s actually good for fine dining concept. Especially with the Hazella bar (18cm lenth*5cm width)
Ingredients:
| Nutella | 578 gm |
| Butter | 179 gm |
| All-purpose Flour | 165 gm |
| Light Brown Sugar | 160 gm |
| Vanilla Extract | 12 gm |
| Egg | 4 nos |
| Salt | 3 gm |
| Baking Powder | 4 gm |
Procedure:
- Pre-heat the oven into 175 C and grease the baking tray
- In a small bowl, collect all the dry ingredients and keep aside.
- Beat the egg and sugar together, beat it till gets pale yellow.
- Meantime temper the Nutella and butter together.
- Add the dry items mixture into the egg mixture, fold it frequently. Then, add the Nutella mix into the flour batter mixer and fold it with the spatula. Avoid lumps while making the batter.
- Transfer the batter into baking tray and bake it for 35 minutes.
- After the bake, leave it for resting. Adjust all the corners and spread the absolute date ganache on top.
- Store it in the chiller (5*C).
Recipes Specs:
- Do not over bake the Hazella Bar.
- Do not wrap it with the clear wrap after adding the absolute ganache
- Once the bar reaches cold the cut or divides it into the portion
