If you’re a chocolate addict or someone who eats Nutella straight from the jar, then this Nutella Cake recipe is for you. There is so much chocolatey goodness and Nutella in it. The cake is basically a whole jar of Nutella spread, melted chocolate and butter held together with a little egg and hazelnut meal. It’s topped with a rich chocolate ganache and whole roasted hazelnuts.
If you’re a chocolate addict or someone who eats Nutella straight from the jar, then this Nutella Cake recipe is for you. There is so much chocolatey goodness and Nutella in it. The cake is basically a whole jar of Nutella spread, melted chocolate and butter held together with a little egg and hazelnut meal. It’s topped with a rich chocolate ganache and whole roasted hazelnuts. Serve with dollops of cream and, maybe some antacids for when you eat too much of it. I regret nothing.
Makes: one 23cm round cake, serves 8-12 people
23cm Springform round cake tin
6 large Eggs, whites and yolks separated
1 pinch of Salt
125g Unsalted Butter, softened to room temperature
400g jar of Nutella (or hazelnut spread of choice)
1 tablespoon of Frangelico (can substitute with rum or water)
100g Hazelnut Meal (can substitute Almond Meal)
100g Dark Chocolate, finely chopped
125ml Double Cream
1 tablespoon Frangelico (can substitute with rum or water)
125g Dark Chocolate, finely chopped
100g Hazelnuts, to decorate
Preheat the oven to 180 degrees Celsius (160 fan-forced; 350F). Line the bottom of a springform tin with baking paper. Grease the sides with non-stick spray.
Melt the chocolate carefully in the microwave. Heat it in a small bowl for 7 seconds at a time, stirring after each one, until the chocolate has fully melted. Set the chocolate aside.
In a large bowl beat the egg whites and salt together until they form stiff peaks.
In a new large bowl beat the hazelnut spread/Nutella together with the softened butter. On medium speed beat in the egg yolks, hazelnut meal and Frangelico. Stir in the melted chocolate.
Gently stir the stiff egg whites into the chocolate mixture one-third at a time. Pour the mousse-like batter into the springform tin.
Check the oven has reached the correct temperature. Set your kitchen time for 35 minutes. Place the cake tin on the middle rack of the oven. The cake is done when the sides have come away from the pan. If not ready, add another 5 minutes to the timer and repeat the process until it’s done.
Remove cake from the oven. Allow cake to cool completely in the cake tin. Do not turn the cake upside down.
Add the cream, liqueur and chocolate to a small saucepan. On low heat stir the mixture together until the chocolate has melted completely. Remove from the heat.
Whisk the chocolate mixture until it thickens to the consistency you want. I whisked to a thicker but still pourable consistency.
When the cake is completely cold gently release it from the springform tin. Leave the cake on the base.
Frost the cake with the ganache icing. Dot the top of the frosting with hazelnuts.
- This is not a massively tall cake. It becomes quite dense as it bakes.
- A springform tin is essential to use. The cake is too fragile to remove it from a regular cake tin.
- Store cake at room temperature in an airtight container for up to 3 days.
Recipe adapted from How to Be A Domestic Goddess, by Nigella Lawson