Recipe

Nutella Cake Recipe

Add Step-by-Step Photos	Dlpblue / All my dishes 1 year, 11 months ago This is originally Nigella Lawson's recipe. It is a dense cake but not as heavy as you would think If you love chocolate, you'll love this. Prep:30m Cook:40m Servings:8	Dlpblue
	chocolate hazelnut dense

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Ingredients

Cake:

6 large eggs, separated

pinch salt

1/2 cup unsalted butter, softened

1 13-ounce container Nutellla

1 tablespoon rum

1/2 cup finely ground hazelnuts

4 ounces semi-sweet chocolate, melted and cooled

Ganache;

4 ounces whole hazelnuts

1/2 cup heavy cream

1 tablespoon rum

4 ounces semi-sweet chocolate

Directions

Preheat oven to 350 degrees; butter a 9-inch springform pan.

In a large bowl (preferably metal), whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then add the rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.

Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thorougly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean;

lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.

Toast the hazelnuts in a dry skillet, shaking them around frequently. Do it for about 5 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins, if you are diligent. (You can use chopped hazelnuts if you're feeling lazy like me)

Chop chocolate, and add to sauce pan with cream and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over. Let the ganache settle and meld with the top of the cake (resting at least an hour), then enjoy a big wedge with coffee.

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Comments

pleclare 1 year, 11 months ago said:
I love Nutella,will have to try! Thanks.............Pat

henrie 1 year, 11 months ago said:
Me too, Nutella is soooooooo good, I have a recipe similar to this one and it is a good cake. Great post. Thanks for sharing.

jett2whit 1 year, 9 months ago said:
I have always wanted to try Nutella but I guess it is something I don't need at the time...Some day soon I'll try this. Bookmarked for later. Jett

fearlesskitchen 1 year, 9 months ago said:
I'm pretty sure that I can find a good use for this.... Thank you!

trackwidow 1 year, 8 months ago said:
I love Nutella, I will be making this one for sure!

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Alterations

hannahmacdonald 5 months, 2 weeks ago said:
I saw this recipe and slightly altered it to also combine another recipe I have for a simple sponge cake so that its not too sickly. I used, 110g butter, 110g sugar, 2 large eggs, 3 large tblspoons of nutella whisked together then folded in 90g of slf raising flour and 20g cocoa powder. Seperated into two 7 inch sponge tins and cooked at 170oC for 15 mins. DELICIOUS! so light and fluffy. I then sandwiched the cakes with nutella spread in between and decorated with a thin spread of nutella on top. You have got to try it! Itwont dissapoint. let me know your thoughts!?

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