Playngo Recipe

Preheat oven to 350°F (175°C). Lightly grease a 9-inch round cake pan or a shallow baking dish and line the bottom with parchment if desired.

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until evenly combined and aerated.

In a separate medium bowl, beat the eggs lightly, then whisk in the whole milk, melted butter, and vanilla extract until smooth and homogenous.

Make a well in the center of the dry ingredients and pour the wet mixture in. Stir gently with a spatula or wooden spoon just until the batter comes together — a few small lumps are fine. Do not overmix.

Fold the dark chocolate chips and chopped roasted hazelnuts into the batter, distributing them evenly but keeping the batter light.

Create the 'Slots' effect

Pour the batter into the prepared pan and smooth the top. Using the back of a spoon or a small offset spatula, create three shallow parallel grooves (like slot reels) across the batter surface, about 1/2 inch deep and evenly spaced. Drizzle the caramel sauce into each groove in short segments to resemble winning lines.

Sprinkle a very light pinch of sea salt flakes over the caramel grooves to enhance flavor contrast.

Bake on the center rack for 20–25 minutes, or until the top is golden and a toothpick inserted into the cake portion (avoiding the caramel grooves) comes out clean or with a few moist crumbs. The caramel areas will be gooey — that's intended.

Remove the pan from the oven and let cool on a wire rack for 10–15 minutes. Run a knife around the edge if needed and transfer to a serving plate.

If desired, dust the whole top lightly with powdered sugar and garnish with mint leaves for color contrast. Slice into 8 equal wedges so each portion has at least one caramel 'slot' line.