Nutella Cake

Nutella Cake

Ingredients: recipe adapted from Nigella Lawson

    For the cake
    3 Large eggs (separated)
     a pinch of salt
     65g Soft butter
     200g Nutella spread
     1/2 tbsp Rum or water
     50g Ground hazelnuts
     50g Valrhorna chocolate (66%), melted, cooled

    Chocolate Icing
    100g Hazelnuts, toasted  (170C toast for 5 mins and cooled)
    65g Whipping cream
    1 tbsp Rum
    65g Valrohrna chocolate or semi sweet chocolate, chopped

     Method:

• Preheat the oven to 180C. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella spread together with a hand whisk, and then add rum, egg yolks and ground hazelnuts.
• 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.
• Pour into a 8 inch round greased and lined cake pan and cook for about 35-40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
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• In a sauce pot, add whipping cream, rum and chopped chocolate together. Stir till melt under low flame. Remove pot immediately once chocolate melted and stir till smooth with 1 tablespoon extra Nutella spread.
• As the cake is very delicate, gently remove it from pan. Pour icing over it and spread evenly. Lastly scatter toasted hazelnuts on top. Chill the cake for 1 – 2 hour before serving.