My Nutty Nutella Craziness – Long Live Ferrero!

This past Sunday morning, when I woke up around 7 am with a restless feeling… I knew I was supposed to be doing something other than laying in the bed! I had been thinking/dreaming—well, obsessing—about my three big Nutella jars in the pantry (750 grams each, nearly 5 lbs in my stockpile) and Nigella Lawson’s recipe for a nutella delight for some time. I felt like  a drooling Gollum, since I caught myself calling the cake “My Precious!” from time to time. Ok, ok!! It was time… it was time to simmer down and bring my sanity back!

If the depth of this obsession does not make sense to you, here’s another example for you to understand how touchy this Nutella thing is for me:  Have you ever seen how dogs are around squirrels? When a dog sees a squirrel, he drops whatever he is sniffing, forgets about what is around him, freezes, fixates on the little guy for a moment and then pheww… he takes off after it, as if he will ever ever catch that squirrel… well Nutella is my squirrel, except that I actually catch it! Every single time!!

So that morning I cut down on my dog’s quality sniffing time and hurried back home from our walk, after which I just zoned out. It is all blurry right now… Hazelnuts, Nutella, and eggs all became one… butter somehow was softened, chocolate melted, velvety ganache appeared in the pot. During the process, my husband Jay was still sleeping and had no idea what kind of craziness was going on in the kitchen. Because I was determined on that early Sunday morning, if that day happened to be my last day, and if that Sunday breakfast was my last meal, it was going to be this Nutella cake! So for this reason, there is only one picture… one of the final slices when Jay finally woke up and got around to taking pictures.

There is no flour or added sugar in this cake, so obviously it is very good for you… not to mention the antioxidant advantages of chocolate! And butter, eggs, and heavy cream are all good protein sources. (Don’t mind me, I am just practicing my speech for my doctor visit! My LDL (bad) cholestrol came in higher than the allowed limit, so I was told to go on a Mediterranean diet.  And in my defense, Nutella is an Italian product!)

Here’s my summary and comments:

Cake

  • 6 eggs (separated)
  • A pinch of salt
  • 1 stick of butter (softened)
  • 400 g of Nutella
  • 1 tablespoon rum, Frangelico or water (I used Kahlua)
  • 100 g ground hazelnuts
  • 100 g melted dark chocolate

1. Beat the egg whites and salt until it forms stiff peaks. Around 2 minutes or so.

2. Beat Nutella and softened butter in a different bowl until it combines. Add the rest of the ingredients (including the egg yolks) except melted chocolate and the egg whites.

3. Once everything is well mixed, stir the melted chocolate in and fold the egg whites into the mixture gently.

4. Pour the batter into a 9-inch springform pan (lined with parchment paper and greased) and cook in a preheated 350 degree oven for about 45 minutes. When the cake is done, you will see that the cake will separate from the pan.

5. Unmold, cool the cake and get the icing ready.

Icing

  • 100 g peeled, toasted and cooled whole hazelnuts  (This is for decoration, next time I will use chopped hazelnuts to cover the top better.)
  • 100 ml heavy whipping cream (The original recipe calls for 125 ml double cream, I assumed it can be substituted with heavy cream for those of us in the US, but even this amount was a little much I think. I did not get the icing consistency that I was supposed to get according to the original recipe, and I had to whip it for a long time to cool and thicken it. Next time, I will use 75 ml and see how it turns out.)
  • 125 g dark chocolate
  • 1 tablespoon rum, Frangelico or water (I used Kahlua)

1. Mix the heavy cream, chocolate and your choice of liquid in a pan on the stovetop. Heat on moderate setting until the chocolate melts.

2. Turn off the stove as soon as the chocolate melts, and start whisking until the mixture thickens. (Mine did not thicken to the icing consistency, but I whisked until it cooled enough and thickened good enough to hold its own on the cake. I think it looked better than icing)

3. Spread/pour the thickened chocolate mixture over the cake. Decorate with the hazelnuts.

4. Let me know if you think this is worth the extra 15 points of LDL!

3 Comments:

  1. by Aurica
    11:41 am
    Feb 17, 2014

    divine and delicious look, i like nutella but i think i love it more in the shape of cake, yummy :D

Trackbacks

  1. Online Bake Sale For Japan- Sneak Peek… « The Tomato Tart
  2. Flourless Nutella Cake » Dinners, Dishes, and Desserts
*: required fields

Leave a Comment

Read the fine print

By submitting a comment you grant Ilke's Kitchen a perpetual license to reproduce your words and name/web site in attribution. Inappropriate and irrelevant comments will be removed at an admin’s discretion. Your email is used for verification purposes only, it will never be shared.