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Nutella Cake

 
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emilyj



Joined: 26 Jun 2006
Posts: 184
Location: London, UK

PostPosted: Tue Aug 29, 2006 8:30 am    Post subject: Nutella Cake Reply with quote

I made this Nutella cake the other day - it's actually a Nigella Lawson recipe but I thought I would share for those who didn't have the book- it was really good. I used Haighs Dark Chocolate Confeiture (sp?) - Judy probably knows about it being an Adelaidean and a fan of Haighs. However, I made it for my sister who doesn't like dark chocolate all that much so I made the icing with half Lindt milk chocolate as well as the Haighs stuff.

Nutella Cake
Serves 8 (or more like 20!)

for the cake
6 large eggs -- separated
1 pinch salt
125 g soft unsalted butter
1 jar of Nutella (400 g) (Yes, an entire jar.)
1 tablespoon Frangelico, rum or water
100 g finely ground hazelnuts
120 g dark chocolate, melted

for the icing
100 hazelnuts
125 ml double cream
1 tablespoon Frangelico, rum or water
125 g dark chocolate

Preheat oven to 175 degrees C. (350 F).

Grease a 9-inch (23 cm) springform pan. Line it with parchment or wax paper if you feel safer doing that. I didn't and it was fine.

In a large bowl, whisk the eggs whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, then add Frangelico (or whatever you're using), egg yolks, and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a 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. Pour into the prepared pan and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on rack.

Toast the hazelnuts in a dry frying pan until the aroma wafts upward and the nuts are golden brown in parts: keep shaking the pan so they don't burn on one side and stay too pallid on others. If you use unpeeled nuts, transfer them to a kitchen towel, and rub, rub, rub. Most of the skins should come off. Transfer to a plate and let cool. Leave them whole or chop them up, depending on how much skin you actually managed to get off.

In a heavy-bottomed sauce pan, add the cream, liquor or water, and chopped chocolate and heat gently. Once the chocolate's melted, take the pan off the heat and cool in the refrigerator for a few minutes, then whisk until it reaches the right consistency to ice just the top of the cake. Unmold the cooled cake carefully. Ice the top with the chocolate icing, and decorate with the hazelnuts.
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Rainey



Joined: 29 Sep 2004
Posts: 2498
Location: Los Angeles, California, USA

PostPosted: Tue Aug 29, 2006 5:19 pm    Post subject: Reply with quote

What an adorable icon!

I look forward to trying the recipe. Thanks for posting it.
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emilyj



Joined: 26 Jun 2006
Posts: 184
Location: London, UK

PostPosted: Thu Aug 31, 2006 1:43 am    Post subject: Reply with quote

Thanks Rainey, let me know how you go

I forgot to say before that I got this from Esurientes blog Embarassed
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