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Nigella's Nutella Cake Recipe
Nigella's Nutella Cake Recipe
- Recipe Submitted by Whoopie on 11/17/2014
Category: Eggs, Holiday, Cakes
Ingredients List
- ~~~~~~~~For the cake~~~~~~~~~~~~
- 6 large Eggs
- 1 pinch of Salt
- 125 g Unsalted Butter (soften)
- 400 g Nutella (1 large jar)
- 1 Tbsp of Frangelico liqueur
- 100 g ground Hazelnuts (I bought a packet of hazelnuts, peeled them and grinded them in my coffee grinder :) )
- 100 g Dark Chocolate (melted)
- ~~~~~~~~~~~~~~For the icing~~~~~~~~~~~~
- 100 g Hazelnut (peeled weight)
- 125 ml Double Cream
- 1 Tbsp Frangelico liqueur or Water
- 125 g Dark Chocolate (chopped)
Directions
Preheat the oven to 180ºC (degrees Celsius).
In a large bowl, beat the butter and Nutella together, and then add the Frangelico, egg yolks and ground hazelnuts and set aside.
In a separate bowl, whisk the egg whites and salt until stiff but not dry. I found this to be the most difficult part of the process as it took much longer than usual to whip up.
As with most chocolate cakes, fold in the cooled, melted chocolate to the Nutella mixture, then lighten the mixture with a large dollop of whisked egg white, which you can beat in as roughly as you want, before gently folding the rest of them, bit by bit.
Pour into a greased 23cm/ 9 inch round and lined springform tin and cook for 40 minutes or until the cake”™s beginning to come away at the sides, then let cool on a rack.
Toast the hazelnuts 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.
If you are using hazelnuts with their skin on, there”™s a handy trick of transferring the heated nuts onto a tea towel and rubbing them together. Their skins will naturally fall off. I left some of them half peeled (for aesthetic reasons).
Make sure you transfer the hazelnuts to a plate and let cool, if you don”™t do this and place them straight onto the ganache, it”™ll turn oily.
To make the ganache, simply put a heavy-bottomed saucepan onto the stove and add the cream, Frangelico (or water) and chopped chocolate, making sure that you stir continuously until the chocolate has melted.
Take it off the heat and whisk until it reaches the right consistency (should be a smooth cream like texture).
Release the cooled cake from the mould carefully, leaving it on the base (as it is wet and heavy and will break). Slowly glaze the top of the cake with the chocolate ganache, taking care to run the chocolate cream to the edges so it dribbles dramatically down the sides :)
Finish it all off by placing the toasted (and cooled) hazelnuts onto the cake.
In a large bowl, beat the butter and Nutella together, and then add the Frangelico, egg yolks and ground hazelnuts and set aside.
In a separate bowl, whisk the egg whites and salt until stiff but not dry. I found this to be the most difficult part of the process as it took much longer than usual to whip up.
As with most chocolate cakes, fold in the cooled, melted chocolate to the Nutella mixture, then lighten the mixture with a large dollop of whisked egg white, which you can beat in as roughly as you want, before gently folding the rest of them, bit by bit.
Pour into a greased 23cm/ 9 inch round and lined springform tin and cook for 40 minutes or until the cake”™s beginning to come away at the sides, then let cool on a rack.
Toast the hazelnuts 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.
If you are using hazelnuts with their skin on, there”™s a handy trick of transferring the heated nuts onto a tea towel and rubbing them together. Their skins will naturally fall off. I left some of them half peeled (for aesthetic reasons).
Make sure you transfer the hazelnuts to a plate and let cool, if you don”™t do this and place them straight onto the ganache, it”™ll turn oily.
To make the ganache, simply put a heavy-bottomed saucepan onto the stove and add the cream, Frangelico (or water) and chopped chocolate, making sure that you stir continuously until the chocolate has melted.
Take it off the heat and whisk until it reaches the right consistency (should be a smooth cream like texture).
Release the cooled cake from the mould carefully, leaving it on the base (as it is wet and heavy and will break). Slowly glaze the top of the cake with the chocolate ganache, taking care to run the chocolate cream to the edges so it dribbles dramatically down the sides :)
Finish it all off by placing the toasted (and cooled) hazelnuts onto the cake.
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