Nutella

self-rising flour (about 120 grams); • Zest of 1 orange, finely grated; • potato starch (about 120 grams); • eggs; • salt; • sugar (about 240 grams) plus 1 tablespoon sugar; • mascarpone cheese (about 250 grams); • sweetened non-dairy whipping cream (about 300 grams); • Nutella (about 250 grams); • Nutella, as needed; • Chopped hazelnuts, as needed; • fresh raspberries (about 500 grams); •

all-purpose flour (about 300 grams) • sugar • unsalted butter, softened (about 100 grams) • eggs • Cocoa powder, as needed, and Nutella,

all-purpose flour (600 grams) • unsalted butter (400 grams) • honey (80 grams) • vanilla extract • egg yolks • powdered sugar (150 grams) • water (8 grams) • salt (4 grams) • lemons (zest only) • Nutella, • Powdered sugar,

ladyfingers (about 300 g); • Unsweetened cocoa powder, as needed; • For the coffee soak: • brewed coffee (about 400 ml); • Sugar, to taste; • ice cubes; • For the Nutella cream: • Nutella (about 300 g); • mascarpone cheese (about 250 g); • non-dairy whipping cream (about 300 g);

all-purpose flour (about 280 grams) • Nutella (about 80 grams) • mascarpone cheese (about 70 grams) • large egg • unsweetened cocoa powder • sugar (about 90 grams) • vegetable oil • baking powder (from 1/2 packet, about 8 grams) • salt

all-purpose flour (250 grams) • large egg • powdered sugar (60 grams) • unsalted butter (150 grams) • unsweetened cocoa powder (60 grams) • Nutella • Powdered sugar (for dusting)

all-purpose flour (200 g), 2 egg yolks • cold unsalted butter (100 g) • powdered sugar (80 g) • Nutella for filling • Powdered sugar for dusting

hazelnut flour (100 grams) • sugar (45 grams), plus extra for coating • water (10 grams) • Nutella (or other hazelnut spread),

hazelnuts (100 grams) • sugar (100 grams) • unsalted butter, softened (100 grams) • all-purpose flour, sifted (140 grams) • vanilla powder (or 1 teaspoon vanilla extract) • Nutella (150 grams)

Nutella (about 180 grams) • egg • all-purpose flour (about 150 grams)

Nutella (180 grams) • organic spelt flour (135 grams) • large egg • Nutella • Optional: chopped hazelnuts or powdered sugar

ladyfingers • Nutella, • shredded coconut (about 50 grams) • sweetened espresso or just milk

egg yolks • unsalted butter, softened (150 grams) • powdered sugar (100 grams) • salt • lemon (zest only) • all-purpose flour (250 grams) • baking powder • Nutella, as needed, for filling

cold unsalted butter (130 grams) • all-purpose flour (220 grams) • sugar (70 grams) • egg yolk • Nutella,

Nutella (180 g) • unsalted butter, at room temperature (70 g) • packed light brown sugar (50 g) • large egg • salt (1 g) • Vanilla extract, to taste • all-purpose flour (130 g) • baking powder (2 g) • dark chocolate chips or chunks (30 g)

FOR THE DOUGH: • eggs • sugar (100 grams) • vegetable oil (80 grams) • all-purpose flour (300 grams) • baking powder • Zest of half a lemon • FOR THE FILLING: • Nutella,

Nutella (about 200 grams) • all-purpose flour (about 150 grams) • large egg

all-purpose flour (about 300 grams) • unsalted butter, softened (about 120 grams) • medium eggs • brown sugar and some granulated sugar (about 120 grams total) • honey • baking powder (about 5 grams) • chocolate chips (about 100 grams) • frozen Nutella

unsalted butter, at room temperature (100 grams) • sugar • eggs • all-purpose flour (about 250 grams) • rice flour (about 50 grams; if you don't have it, use all-purpose flour) • Nutella, • Unsweetened cocoa powder, for dusting

rice flour (50 grams) • all-purpose flour (250 grams) • unsalted butter (100 grams) • eggs • sugar • heaping tablespoons unsweetened cocoa powder • Nutella, • baking powder

all-purpose flour (220 grams) • sugar (100 grams) • unsalted butter, cold (100 grams) • large egg • baking powder (4 grams) • vanilla powder or 1 teaspoon vanilla extract • Nutella,

all-purpose flour (about 200 grams) • eggs • grappa • salt • sugar • heavy cream • Oil for frying • Chocolate hazelnut spread (such as Nutella) • heavy whipping cream (about 200 grams)

panna cotta mix • heavy cream (500 ml) • milk (500 ml) • gelatin mix • round sponge cake layer • Nutella (two-flavor, if available) • parchment paper • springform pan

rectangular puff pastry • Nutella, • egg yolk • Powdered sugar,

puff pastry • Nutella, as needed, for filling • Milk, as needed, for brushing

Nutella • pistachio cream • all-purpose flour • egg • coconut oil • baking soda • Pistachio topping, • Chopped pistachios,

unsalted butter (170 g) • packed dark brown sugar (muscovado) (200 g) • granulated sugar (50 g) • salt • large egg • egg yolk • all-purpose flour (at least 10g protein per 100g) (350 g) • vanilla bean or 1 teaspoon vanilla extract • baking powder (about 2 teaspoons) • dark chocolate chips (at least 70% cocoa) (180 g) • chocolate hazelnut spread (like Nutella) • walnuts

pasteurized egg whites (about 220 grams) • nonfat Greek yogurt (about 100 grams) • all-purpose flour (about 130 grams) • brown sugar (about 20 grams) • baking powder (about 8 grams) • Powdered sugar, • Nutella® • Chopped pistachios, • sunflower oil • large mixing bowl • electric mixer • tablespoon •

For the Sponge Cake: • self-rising flour (120 grams); • potato starch (120 grams); • eggs; • salt; • sugar (240 grams) plus 1 tablespoon sugar; • vanilla powder; • For the soaking syrup: • the syrup from the jar of sour cherries in syrup; • plain bottled water; • For the filling (Mascarpone Cream): • non-dairy whipping cream (300 ml); •

all-purpose flour (360 grams) • cornstarch (40 grams) • powdered sugar (160 grams) • sweetened cocoa powder (such as Nesquik) (36 grams) • vanilla baking powder (8 grams) • salt • vanilla sugar • unsalted butter, softened (200 grams) • dark chocolate, finely chopped (40 grams) • chocolate hazelnut spread (such as Nutella) (40 grams) • egg yolks • honey (20 grams)