And my weekend baking…. Nutella Cake from Ferrero !

20130713-013756.jpg

I was pleased to receive a leaflet by Ferrero to promote its Nutella Professional Line. There are nine recipes including one for Nutella Cake ! I could not wait to give this recipe a try.

Nutella was discovered in 1944 by Pietro Ferrero and is now the most famous chocolate spread in the world. More Nutella recipes from http://www.ferrero.com/products/the-most-famous-products/nutella/an-original-idea/

This is the most delicious Nutella cake ever, have faith in the recipe as it works. I made three cakes this morning with the same batter. I am leaving one completely plain, I am piping Nutella frosting on the other one and spreading the frosting on the third one with a palate knife.

Ground hazlenuts are not readily available on the island and I found them in a specialist shop.

One little note, the eggs in this recipe are measured by weight and this is a far more accurate way of measurement. With digital scales, weighing is very easily done. I was not to keen to weigh liquids when I first heard about it but it is far more accurate and really no trouble at all. The weight is for the egg without the shell as I did wonder myself when I first came across it !

I used self raising flour in this recipe, the one given to me uses plain flour. I am very happy with the texture and rise. I think it needs the self raising to give an added lightness.

You will need:

Spring form cake tin, 8 inch, greased and floured

300 g Nutella
200g butter
200g caster sugar
200g ground Hazlenuts
200g egg whites
160g whole eggs
90g self raising flour

Preheat oven to 180 C

Cream the butter, nutella and sugar and gradually add the whole eggs.
Sieve the flour and add to the ground Hazlenuts.
Whip the egg whites until they are very stiff.
Fold in the flour and Hazlenut into the mixture using a metal spoon. Be gentle.
Clean the metal spoon and reuse it to fold in the egg whites. Again be very gentle.
Pour batter into cake mould and bake for 40 minutes. After 25 minutes test with a skewer.

Leave to cool on a wire rack. The consistency of the cake is soft and light but has a lot of body. I would suggest a spring form tin is a necessity.

20130713-091021.jpg

Advertisements