Sunday, February 28, 2016

Flour-less Nutella Cake Recipe

This cake is absolutely divine! It is one of the easiest cakes to bake, and cheerfully, it is the most delicious. You can use ready-ground hazelnuts, or you can grind at home using a food processor. Hazelnuts ground using the processor offer more nutty moistness!

for the cake

6 large separated eggs
1 pinch of salt
3.5 oz dark chocolate (melted)
4.5 oz soft unsalted butter
1 tbsp water
14 oz Nutella (1 large jar)
3.5 oz ground hazelnuts

for the icing
4.5 oz dark chocolate
4.5 oz double cream
3.5 oz grams hazelnuts (peeled weight)
1 tbsp water


·         Preheat the oven to 180ºC or 350ºF.
·         In a big bowl, whisk the egg whites and salt until firm but not dry. In a medium bowl, beat the butter and Nutella together, and then add water, egg yolks and ground hazelnuts.
·         Fold in the cooled, melted chocolate, and then lighten the mixture with a large portion of egg white, before gently folding the rest of them in a third at a time.
·         Pour into a 9 inch round greased tin and cook for 40 minutes or until a toothpick comes out clean, then leave it to 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 whitish on others. Pour on a plate and let them cool. If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.
·         In a heavy-bottomed saucepan, add the cream, water and chopped chocolate, and heat gently. Once the chocolate has melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Remove 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. 

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