Chocolate Pizelles Nutella Cake

Bowl 1: Add egg yolk powder and water plus sugar in a bowl and whisk with mixer for 5 minutes at high speed

Preheat the oven to 375F 

Bowl 2: Add another bowl the egg white, water salt, and cream of tartar and beat with a hand mixer with a clean fat-free whisk to get it stiff 

Add the flour to bowl 1 and mix carefully add the vanilla add eventually 1  tsp more water; if it is too dry to mix. It should not be too wet because the egg white contains water. 

Now add 1 tsp coconut oil  and half of  egg white and mix with dough now lift the remaining eggwhite gentle with the dough and fill equally two round 4-inch silicon forms

Bake for 30 min.

Let cook for 5 min and remove from a form and put on a cooling rack 

Beat egg and sugar for 2-3 minutes. Add oil and vanilla and beat until blended. 

Sift together flour and baking soda and combine with the wet ingredients.

Mix together until just blended.  

Heat pizzelle maker brush with oil or spray and bake according to the instruction of your machine. Bake until golden brown for about 50 seconds.  Remove and cool on a rack. 

Makes 6 pizzelle

Melt chocolate in a double boiler and add the chicory coffee and mix.

Now use a knife blade and cover with a thin layer one side of the 6 pizzelle and the two biscuits.

Let it rest that the chocolate can harden. 

Now turn the pizzelle around and add a thin layer of Nutella to 5 of them

and make two stacks  of  3 pixels always the chocolate down 

(one stack has on pizzelle with  nothing on top)

Turn the two biscuits and add on each the add the Irish Cream on top.  Lift the fist on the first stack of the 3 pizzelle

Add on top the other biscuit with the chocolate down and add the second stack of pizzelle.

Add molten chocolate on top and on the side of the tower.