1In a bowl, mix and sift the dry ingredients for the base.
2In another bowl, combine the eggs, oil, coffee, water, and yogurt, then mix with a whisk.
3While continuing to mix, add the sugar and then the sifted dry ingredients to the liquid mixture.
4Once everything is well combined, transfer the batter into an oven dish (25x40 cm).
5Bake in a static oven at 170 °C for 35 minutes.
6For the crunchy layer, combine egg whites, powdered sugar, flour, and soft butter in a bowl.
7Mix with a whisk.
8Take a baking sheet lined with baking paper and spread the mixture very thinly using an angled spatula. Use about 3 trays depending on their size for these quantities.
9Bake in a fan-assisted oven at 170 °C for 7-8 minutes.
10For the ganache, heat the cream in a small saucepan.
11Chop the dark and milk chocolate and place them in a bowl.
12Pour the hot cream over the chocolate and emulsify.
13Once the cake is cooked, poke holes in it with a toothpick and pour the still-warm ganache over it.
14Let the cake cool down for 2 hours.
15Break the baked wafers for the crunchy layer into pieces.
16Place them in a bowl and combine with the hazelnut spread.
17Spread the crunchy mixture evenly over the cold cake using an angled spatula.
18Let it rest in the fridge for 1 hour.
Ingredients
2 eggs
200 g sugar
80 g seed oil
40 ml hot water
40 ml liquid coffee
150 g Greek yogurt
170 g flour 00
40 g cocoa
10 g baking powder
5 g baking soda
3 g salt
250 ml liquid cream
80 g dark chocolate 70%
80 g milk chocolate
70 g egg whites
70 g powdered sugar
70 g flour 00
70 g butter
100 g hazelnut spread
Equipment
bowloven dishbaking sheetwhisksaucepanspatulabaking paper
Tips
Spread the crunchy mixture really thin on the baking sheet.
Poke holes in the cooked cake base with a toothpick for better ganache absorption.
Allow the cake to cool down before adding the final crunchy layer.