Nutella Cake (Torta alla Gianduia)

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From How to be a Domestic Goddess by Nigella Lawson

Serves 8

Ingredients:

6 large eggs, separated
Pinch of salt
125g unsalted butter
400g jar of Nutella
1 tablespoon Frangelico, rum or water
100g ground hazelnuts
100g Dark chocolate, finely chopped and melted.

Ganache:

100g Hazelnuts
125ml Double Cream
1 tablespoon Frangelico, rum or water
125g Dark Chocolate, finely chopped

Method:

Preheat the oven to 180 degrees Celsius. Grease and line a 23cm Springform cake tin.

1.In a large bowl, whisk the egg whites and salt until stiff but not dry.
2.In a separate bowl, beat the butter and Nutella together, then add the Frangelico, egg yolks and ground hazelnuts. Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, and beat as hard as you like. Gently fold the rest in a third at a time.
3.Pour into the prepared tin and cook for 40mins, or until the cake is coming away from the sides – cool on a rack.
4.Toast the hazelnuts in a dry frying pan, shaking the pan until they are golden-brown in parts. Transfer to a plate and cool.
5. In a heavy-bottomed saucepan, add the cream, liquer or water and chopped chocolate, heat gently. Once the chocolate has melted, remove from heat and whisk until it is the right consistency to ice the cake.
6.Unmold the cooled cake but leave it on the pan base as it is too difficult to get a damp cake off in one piece.
7.Ice the top with the ganache, and dot thickly with the whole, toasted hazelnuts.

La Femme
This cake is so easy to make, very rewarding and loved by all – need I say more?

Wine Matching
I served this at a recent wine tasting to try to convince non-believers that you can drink your wine (if it is red) and eat your cake too (if made with the darkest of chocolate).  It seemed to go down well with the crowd tasting the Chateau Unang La Source Red. Quelle surprise!

Le Vin:
Chateau Unang La Source, (Syrah/Carignan/Grenache), Ventoux AOC, France, 2008, MYR74

 

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