This is what Nutella would taste like in cake form; it was the first recipe Gina created for our original dessert menu.
Ingredients
Makes 12 servings
Step 1
1Preheat oven to 325°F. Spray twelve 3-inch cake molds or one 9-inch springform pan lightly with nonstick cooking spray and set aside.
Step 2
2Fill the bottom of a double boiler one-third full with water and bring to a simmer over medium-low heat. Place a medium stainless-steel bowl over the water and melt the chocolates together, stirring constantly. Once melted, set aside to cool.
Step 3
3In the bowl of a food processor, pulse the hazelnuts with the confectioners' sugar and cocoa to form a fine, sand-like mixture.
Step 4
4In an electric mixer, beat the butter and 3/4 cup of the granulated sugar until very light and fluffy. Beat in the hazelnut paste, scraping down the sides of the bowl with a spatula, then beat in the egg yolks, one at a time. Beat in the espresso, Frangelico, and vanilla extract, followed by the melted chocolate. Fold in the nut mixture.
Step 5
5In a separate mixing bowl, use the whip attachment to beat the egg whites until foamy. Gradually add the remaining 5 tablespoons of sugar and continue beating until soft peaks form. Using a rubber spatula, gently fold the egg whites into the cake batter. Place the prepared molds on a greased baking sheet and divide the batter evenly among them.
Step 6
6Bake the cakes just until they puff and crack slightly, about 14 minutes for the cake molds (45 to 50 minutes if using the springform pan). Remove from the oven and cool in the molds on a wire rack. When the cakes are almost completely cool, gently remove the molds, then chill in the refrigerator until firm. The cakes will last for up to 1 week, refrigerated in an airtight container.
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Reviews (5)
Back to TopThis cake is exceptionally delicious. Made it for a dinner party and everyone just raved about it. It's even fantastic left over. Substituted Nutella for the hazelnut paste and the cake was so dense and fudgy. Baked in a 9 inch springform and had to cook for about 60 minutes. After it was out of the oven for about 20 minutes, the middle fell, but this may have been from transporting it. Highly recommend! Made with Nutella gelato and it was to die for!!
rigelh
Philly
9/21/2009
These were tasty, but I was disappointed with the flavor - or lack thereof. When I tested the batter, it reminded me of a Ferrero Rocher candy and was delicious and hazelnutty, but after being baked it seemd like a lot of the hazelnut essence was gone. I followed the recipe exactly (had to make my own hazelnut paste, too) so I'm not sure what went wrong. I served them with whipped cream with Frangelico added, and the crowd loved them.
Anonymous
Carlsbad, CA
2/5/2005
i made this dish for a fancy dinner out on christmas day. I had no paste so i substituted it for nutella and it worked out great i had left over nutella and put it on top of the cake and then put a almond whip cream flavour on the cake with hazelnuts and almonds chopped up on the cake as a garnish. there were rave reveiws and about four people want this recipie.
jennifertl
halifax nova scotia canada
12/29/2004
This was my first from-scratch cake. A challenge? Yes, especially since I had to make my own hazelnut paste. But it turned out so good that by the end of the night it was gone! I'd never seen any cake disappear so quickly. And I've been asked to make it again.
Anonymous
Seattle, WA
8/3/2004
Really good. I couldn't find hazelnut paste so made my own in the food processor using toasted nuts and hazelnut oil. The texture probably wasn't quite as fine as it should have been but since the recipe includes processor-chopped nuts anyway I didn't figure it would make much of a difference. To accomodate a family member with an allergy I made a non-dairy version using pareve margarine.
Anonymous
West Orange, NJ
12/15/2003
