Ingredients:

For the fudgy chocolate-hazelnut cake

• 100 g of hazelnut spread
• 50 g of almond butter
• 40 g of peanut butter
• 60 g of muscovado sugar
• 2 eggs
• 50 g of flour
• ½ teaspoon of baking powder

For the chocolate shell

• 200 g of intense dark chocolate spread

For the caramel and peanut butter insert

• 80 g of peanut butter
• 30 g of sucre fou
• 20 g of agave syrup
• a pinch of salt

Preparation:

Prepare the fudgy chocolate-hazelnut cake

• Preheat the oven to 160°C.
• In a bowl, whisk the eggs with the muscovado sugar until frothy.
• Add the hazelnut spread, almond butter, and peanut butter. Mix well.
• Fold in the flour and baking powder.
• Pour the batter directly into the Cubicube Ohra mold cavities, filling them 3/4 full.
• Bake for about 20 minutes. Check with a toothpick – it should come out slightly moist for a fudgy texture.
• Allow to cool completely before unmolding.

Prepare the chocolate shell

• Once the cake cubes are unmolded, wash and dry the mold thoroughly.
• Melt the intense dark chocolate spread in a double boiler.
• Pour a thin layer into the clean mold cavities, coating the walls well with a brush or by tilting the mold.
• Place the mold in the fridge for 15-20 minutes to set the shell.

Prepare the caramel and peanut butter insert

• Mix the peanut butter, sucre fou, agave syrup, and salt.
• Gently heat until a smooth and creamy texture is achieved.
• Let it cool slightly.

Assembly

• Place a layer of caramel insert on the chocolate shell.
• Add a cake cube on top.
• Cover with the remaining melted intense dark chocolate spread to seal the cubes.
• Allow to set in the refrigerator for 2 hours before unmolding.

Enjoy!