NUTELLA CAKE

Our lovely friend Jorja stumbled upon this amazing Nutella Cake recipe curtesy of Nigella Lawson and made it for her boyfriends birthday! Needless to say it's a nutella cake so it was a major hit! I cannot wait to try this recipe!

I've included Nigella's header as her use of words like "joyously" and "monkish" to describe food are just too fabulous!...

Not only is this one of the easiest cakes to make, it happens - joyously - to be one of the most delicious. My household is totally addicted!
Please don't feel obliged to rush out and buy a bottle of Frangelico, the most divinely declasse hazelnut liqueur, its monkish derivation signalled by the rope that is hung from the holy-brother-shaped bottle. I use hazelnuts bought ready-ground, but ones you grind yourself in the processor will provide more nutty moistness.

Recipe posted by Nigella

Ingredients

          FOR THE CAKE:

• 6 large eggs, separated
• Pinch of salt
• 125g soft unsalted butter
• 400g Nutella (1 large jar)
• 1 tablespoon Frangelico, rum or water
• 100g ground hazelnuts
• 100g dark chocolate, melted
• 23cm Springform tin, greased and lined
• FOR THE ICING:
• 100g hazelnuts (peeled weight)
• 125ml double cream
• 1 tablespoon Frangelico, rum or water
• 125g dark chocolate

Method

Serves: 8

1. Preheat the oven to 180ºC/gas mark 4. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and ground hazelnuts.
2. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time.
3. Pour into the prepared tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
4. Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily. (Believe me, I speak from experience.)
5. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.

Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.

YUMMMMMMMMMMMMM xx