<\/em><\/strong><\/p>\n

\n

In fact, a cake called ‘Nutella Cake’ hardly needs any advertising ;). The cake is compact and moist, though not heavy. It smells of Nutella, although it tastes like a deeply chocolatey cake. It looks beautiful and tempting, even though it is so simple to make! It will certainly brighten anyone’s day and is well worth the indulgence!<\/em><\/p>\n<\/blockquote>\n

Ingredients for Torta alla Gianduia:<\/span><\/p>\n

\n
• 6 large eggs, whites and yolks separated<\/li>\n
• a pinch of salt<\/li>\n
• 125 g butter<\/li>\n
• 400 g Nutella (1 jar)<\/li>\n
• 1 tablespoon Frangelico liqueur, rum or water<\/li>\n
• 100 g ground hazelnuts<\/li>\n
• 100 g dark chocolate, melted over a bain-marie and slightly cooled<\/li>\n<\/ul>\n

  All ingredients should be at room temperature.<\/p>\n

  In the bowl of a stand mixer, cream the butter and Nutella together until smooth. Add the Frangelico liqueur (or rum\/water), egg yolks and ground hazelnuts, then mix thoroughly with the mixer. Add the cooled chocolate and mix again. In a separate bowl, whisk the 6 egg whites with a pinch of salt until stiff peaks form. Gently fold the whipped egg whites into the chocolate mixture, mixing only until combined so that the foam deflates as little as possible.<\/p>\n

  Pour the batter into a 23 cm springform tin lined with baking parchment.<\/p>\n

  Bake for approximately 40 minutes at 180\u00baC. Remove from the oven and leave to cool.<\/p>\n

  Ingredients for the chocolate glaze:<\/span><\/p>\n

  \n
  • 125 ml double cream<\/li>\n
  • 1 tablespoon Frangelico liqueur, rum or water<\/li>\n
  • 125 g dark chocolate, chopped<\/li>\n<\/ul>\n

    Heat the double cream and Frangelico liqueur in a saucepan until almost boiling, then remove from the heat. Add the chopped chocolate and leave for 2 minutes. After this time, stir until a smooth chocolate sauce forms.<\/p>\n

    In addition:<\/span><\/p>\n

    \n
    • 100 g hazelnuts, skinned<\/li>\n<\/ul>\n

      Toast the hazelnuts in a dry frying pan, stirring frequently so they do not burn. Leave to cool.<\/p>\n

      Pour the thickening glaze over the cooled cake and decorate with the hazelnuts.<\/p>\n

      Enjoy!<\/p>\n

      <\/figure>\n

       <\/p>\n

      <\/p>\n

      Recipe source: How to Be a Domestic Goddess by Nigella Lawson.\u00a0<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

      In fact, a cake called ‘Nutella Cake’ hardly needs any advertising ;). The cake is compact and moist, though not heavy. It smells of Nutella, although it tastes like a deeply chocolatey cake. It looks beautiful and tempting, even though it is so simple to make! It <\/p>\n","protected":false},"author":1,"featured_media":1835,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[50,51,9],"tags":[96,104,344,435,332,115],"duration":[],"tag_group":[],"class_list":["post-1832","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-chocolate-cakes","category-chocolate-tortes","category-gateaux-tortes","tag-chocolate","tag-double-cream","tag-gluten-free","tag-hazelnut-liqueur","tag-hazelnuts","tag-nutella-en"],"acf":[],"yoast_head":"\n