Nutella Cake
From dlpblue 17 years ago
- 40 minutes to make
- Serves 8
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.
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
- 1 tablespoon rum shopping list
- 1/2 cup finely ground hazelnuts shopping list
- 4 ounces semi-sweet chocolate, melted and 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 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.
The Rating
Reviewed by 5 people-
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.
henrie
in Savannah loved it
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I love Nutella, I will be making this one for sure!
trackwidow
in Fort Atkinson loved it
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