Moist Spread Cake

For the cake:

• 200 g chocolate spread (of your choice: Pâte à tartiner noisettes, Pâte à tartiner Chocolat noir Sao PAlmé 60% Noix de coco torréfiée, Pâte à tartiner Chocolat lait Sao Palmé 36% Fleur de sel de Noirmoutier)
• 100 g butter
• 150 g sugar
• 3 eggs
• 150 g flour
• 1 sachet baking powder
• 100 ml milk
• A pinch of salt

For the glaze (optional) :

• 100 g spread
• 2 tablespoons cream

• Preheat the oven to 180°C and butter a round baking tin about 20 cm in diameter.
• In a saucepan, melt the butter with the spread over low heat, stirring until smooth.
• Let cool.
• In a large bowl, whisk the eggs and sugar until the mixture is frothy and pale.
• Stir the butter-spread mixture into the sweetened eggs, then gradually add the flour, baking powder and salt.
• Add the milk to soften the dough and mix until smooth.
• Pour the batter into the tin and bake for around 25 to 30 minutes.
• Check for doneness by inserting a knife: the blade should come out dry.

For the glaze (optional) :

• Heat the spread with the liquid cream and stir until smooth.
• Leave the cake to cool, then coat it with icing for an even more delicious finish.
• For decoration, you can sprinkle a few whole, crushed hazelnuts over the topping for a touch of crunch.

Serving suggestion: Serve this cake with a scoop of vanilla ice cream or homemade chantilly for an even tastier dessert!