Today we had this nummy cake for dessert, it is a Nigella Lawson delight of course (afraid I'm getting a bit predictable!). I have been waiting for an occasion to make the Nutella Cake for a while, and Easter (the feast of chocolate!!) is just the day. I had hidden away a jar of nutella from my last shopping trip (somehow they just seem to disappear) and was all set.
The one draw back on the preparation of this cake was the mess....
seemed to use up an awful lot of dishes!!!
Worth it though - it tasted wonderful, imagine a light, mousy, textural nutella and you have it. My mother, who is not a nut person (I was going to say "nutty maybe" but I won't!!) loved it, she even went back for seconds (despite the diet:-o).
Here it is as I made it:
6 large eggs, separated
pinch of salt
125g softened butter
1tbsp rum (or Frangelico or water)
100g hazelnuts - ground
100g dark chocolate - melted
100g dark chocolate
1 pkt candy covered chocolate eggs
Preheat oven to 180 C
Prepare 23cm spring form tin
Whip the egg whites and salt until stiff.
In another bowl beat the butter and Nutella together, then add the rum.
Add the egg yolks and ground hazelnuts then fold in the cooled melted chocolate.
Stir in a spoon of the egg white to loosen the mixture, fold in the rest of the egg white gently to retain as much air as possible.
Pour into the prepared tin and cook for 40 minutes or until the cake begins to come away from the sides. (This actually took about 55 minutes in my oven)
When ready remove from the oven and allow to cool in the tin for 15 minutes, then remove to a wire rack to cool completely.
When the cake is cold, make the icing.
In a heavy bottomed pan heat the cream, chocolate and rum gently.
When the chocolate is melted remove from the heat and whisk until it becomes smooth.
Pour over the cake and allow to cool for 5 minutes, then scatter with the chocolate Easter eggs (or with 100g of toasted hazelnuts as in the original recipe)