Preparation:
Start the preparation by creating a symphony of sweetness: mix the crushed dry biscuits with the powdered sugar, bitter cocoa and flour in a large bowl, letting them blend delicately, like the first snowflakes in autumn.
At this point, let the Nutella slide into the dough, accompanied by the melted butter, creating a consistency that already invites tasting. Pour in the milk, or the condensed milk if you want a velvety softness, and with your hands or a spatula start to shape the mixture.
Add the eggs, which will give life and structure to the cake, and also add the yeast, for a touch of lightness that will make each slice a small moment of pleasure.
Now, choose the shape that most appeals to you: you can decide to pour the mixture into a buttered cake pan, about 20-22 cm in diameter, or into a rectangular cake mold. Place your creation on a baking sheet lined with baking paper.
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