Chocolate Chip Cookie Cake

Ingredients:

Cake

• 1 cup almond flour
• 1 tbsp. hazelnut flour
• 0.5 cup light brown sugar
• 0.5 cup granulated sugar
• 1 teaspoon coarse salt
• 1/4 teaspoon of baking soda
• 1 tbsp vanilla extract
• 0.5 tsp almond extract
• 1 large egg
• 0.5 tbsp. chocolate granules
• Special equipment: pastry bag (optional)

Butter cream

• 3 cups powdered sugar
• 220 g unsalted butter, room temperature
• 1 tsp vanilla extract
• 1/8 teaspoon coarse salt
• 3 tablespoons heavy cream

Preparation:

1. Preheat oven to 350°F (175°C). Spray an 8-inch (20 cm) cake pan with cooking spray and line it with parchment paper. Set aside.
2. Cake:
   
   In a large bowl, combine the almond and nut flours, brown and refined sugars, salt, and baking soda. In a small bowl, combine the vanilla and almond extracts and egg. Add the liquid mixture to the flour mixture and stir.
3. Add the chocolate chips and stir to distribute evenly. The dough may seem dry at first, but keep stirring.
4. Spread the batter evenly into the prepared pan. Bake until the top is dark golden brown; check for doneness after 22 minutes. Let the cake cool completely in the pan.
5. Butter cream:
   
   In the bowl of a stand mixer fitted with the paddle attachment, beat together the powdered sugar, butter, vanilla extract, and salt. Once combined, add the heavy cream and beat until smooth.
6. Remove the cake from the pan. Transfer the buttercream to a piping bag and decorate the cake with your desired design (or simply spread the buttercream on the cake).