Nigellas Nutella Cake
From bottomlesspit 17 years ago
- 30 minutes to make
- Serves 6
This is a good alternative to regular chocolate cakes. Original Recipe by Nigella Lawson. I have substituted the Rum in the original recipe for Grape Juice.
Ingredients
- Cake: shopping list
- 6 large eggs, separated shopping list
- pinch salt shopping list
- 1/2 cup unsalted butter, softened shopping list
- 1 13-ounce container Nutellla shopping list
- 2 tablespoons white grape juice shopping list
- 1/2 cup finely ground hazelnuts shopping list
- 4 ounces semi-sweet chocolate, melted and shopping list
- cooled shopping list
- Ganache: shopping list
- 4 ounces whole hazelnuts shopping list
- 1/2 cup heavy cream shopping list
- 1 tablespoon rum shopping list
- 4 ounces semi-sweet chocolate shopping list
How to make it
- 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 juice, 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.
- Chop chocolate, and add to sauce pan with cream and juice 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.
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