Nutella Cake - the quick and easy version -

Last minute Easter panic, it's time for Nutella Cake. There are two ways to bake such a cake and it's a matter of time on your hands. Both cakes are equally delicious, one will be sort of gooey as the other will tend to be soft and melt in the mouth.

                        thank you to Oceane Mathieu for her picture

Version 1 is a sponge cake to which Nutella is added, that the version which will take longer doing.

Whereas Version 2 requires only a few ingredients therefore little work and less chances to get it wrong.
Nutella cake - the quick and easy version -

6 large eggs -separated-
pinch of salt
125 grams soft unsalted butter
400 grams Nutella (1 large jar)
Top with Ganache and 50g toasted Hazelnuts 

Preheat the oven to medium setting 180C/gas4
Get the eggs out of the fridge and leave them to stand at room temperature 

While you melt the butter gently in a saucepan then
Beat the nutella and the cooled butter until perfectly integrated, that can be done in a large bowl with a whisk or fork

Then in a food processor with the eggwhite attachment beat the egg whites till you get thick snowy mix (a pinch of salt can be added, I don't, never seen the point but I am sure there is one)

Line or grease a round cake tin with loose bottom.

Incorporate the egg whites gently to the nutella mixture, little at the time.

Pour in the cake tin and bake for 40 minutes and leave to cool on a rack.

When cold, Top with Ganache and decorate with toasted Hazelnuts.


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