Monday, March 28, 2011

Nutella Cake

Are you a Nutella fan? 
If you are, here's a great recipe for a Nutella Cake.

Adapted from Nigella Lawson.

All you need are:
6 large eggs, separated 
pinch of salt 
125g soft unsalted butter 
400g Nutella (1 large jar) 
1 tablespoon Frangelico, rum or water 
100g ground hazelnuts/hazelnut meal 
100g dark chocolate, melted 
23cm Springform tin, greased and lined 

100g hazelnuts (peeled weight) 
125ml double cream 
1 tablespoon Frangelico, rum or water 
125g dark chocolate

All you need to do:
1. Preheat the oven to 180ºC. 

2. In a large bowl, whisk the egg whites and salt until stiff but not dry.

 3. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you’re using), egg yolks and ground hazelnuts. 

4. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.

5. Pour into the prepared tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack. 

6. Toast the hazelnuts
a) In a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others.
b) In the oven for 15 minutes at 180ºC. Toss/Stir is occasionally so that it don't burn.
Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it’ll turn oily. 

7. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently.

8. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake.

9. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts.

Print this recipe!

Enjoy! :)

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