Nutella cornflakes crunch cake

Ingredients

• For the cake: 2 eggs (100 g)
• 90 g sugar (1/2 cup)
• 27 g oil (3 tbsp)
• 24 g cocoa (3 tbsp)
• 120 g milk (1/2 cup)
• 135 g all-purpose flour (1 cup)
• 5 g baking powder (1 tsp)
• For the ganache: 100 g semisweet chocolate
• 100 g heavy cream (6 tbsp)
• 15 g butter
• For the crunch topping: 2 chocolate bars, melted
• 20 g Nutella (1 big tbsp)
• 1/2 to 1 cup cornflakes

Instructions

1. Whisk the eggs with the sugar until pale, then the oil and milk. Fold in the flour, cocoa and baking powder.
2. Bake at 180°C (350°F) for 20 minutes, until a toothpick comes out clean. Cool.
3. For the ganache, heat the cream, pour over the chocolate, rest 2 minutes, stir smooth and finish with the butter. Spread over the cooled cake.
4. Melt the chocolate bars with the Nutella, fold in the cornflakes until coated, and spoon the crunch over the ganache.
5. Chill 20 minutes until the shell sets, then slice and listen to the crack.