Crostata with chocolate and nutella

Preparation steps

• Crispy dough: First make a crispy dough. Sift flour, cocoa and baking powder into a bowl. Rub cold butter cut into strips. Add egg and vanilla extract, make first with a fork and knead by hand. If the dough cannot be combined, add 1-2 tablespoons of cold water or milk. Wrap in cling film and refrigerate until a light biscuit and cream are made.
• Light biscuit: Separate the egg yolks from the egg whites and beat them with the sugar until they thicken and lighten. Add the vanilla extract and lightly stir in the egg whites beaten with a pinch of salt. Finally, lightly mix the sifted flour with the baking powder. Pour the mixture into a 22 cm diameter mold lined with baking paper and flatten. Bake at 180 ° C, 20-25 minutes, check with a toothpick if it is baked. Turn the baked biscuit on a flat surface, remove the paper and leave to cool. Cold cut horizontally into two parts.
• Chocolate cream: Boil the milk in a small bowl. In a cooking pot, whisk 1 egg, 1 egg yolk, sugar and vanilla sugar. Add sifted thickener and cocoa, mix and pour a little boiling milk. Put on low heat and cook, stirring constantly, until the cream thickens. Remove from the heat and stir in the broken chocolate, and when the chocolate has melted, the nutella. Cool down.
• Coating the mold with dough: Divide the crispy dough into three parts, two weights of 200 grams each for the bottom and top, one of 150 grams for the side walls of the mold. Roll out the dough that will be on top of the cake first between two transparent foils (or nylon). Lean the mold on the rolled dough and cut a circle the size of the bottom of the mold. Transfer together with the foil to a flat surface and store in the refrigerator. Roll out another piece of dough of 200 g to the size of the bottom of the mold, transfer it to the mold and flatten with your fingers. Excess dough after cutting circles add to the dough of 150 grams. From this dough make 3 strips 6x25 cm. Roll the strips to make them easier to transfer into the mold. Roll out the dough roll around the rim of the mold. Connect the strips with the lower dough with your finger and squeeze a little along the hoop so that they do not slip. Join the strips at the point where they touch. Store the mold in the refrigerator.
• Stacking: When the biscuit and cream have cooled, stack the cake. Prick the dough in the mold with a fork and coat with 2 tablespoons of chocolate cream. Put one light biscuit, flat part down, cut part up. Pour almost all the cream, leaving only 2 tablespoons to coat the second biscuit. Put another biscuit on the cream, now cut part down, flat up. Coat with the remaining 2 tablespoons of cream. Remove the dough circle from the refrigerator. Remove from the foil, prick it with a fork and place it on top of the cake in the mold. The dough has shrunk in the fridge, is firm and easy to put into the mold. If the side dough protrudes along the hoop, turn the edges over on the top dough. Bake at 180 ° C for about 30 minutes. The light biscuit is baked, the cream cooked so you just need to control the crust. Cool in the mold and carefully transfer to a plate. Sprinkle with powdered sugar.