There Nutella cake it's a simple dessert And greedy! Made without butter, without oil, without flour, unsweetened! With only 2 ingredients: Nutella And egg that mounted together give life to a real one Magic! A Cake with nutella watering: fromsoft interior And creamy to melt on the bite, halfway between a chocolate cake and a cheesecake; wrapped in a crackle surface thin and crunchy like meringue, in conclusion amazing ready to bake in 15 minutes!
After so many experiments, I have arrived at what I believe is the Perfect recipe of the Nutella cake in terms of taste: tasty, but not too sweet, Of consistency melt like a chocolate and of ease of execution incredible! based on an old recipe by Martha Stweart, revisited in small details! For the preparation you can use the Nutella or any Spreadable cream of hazelnuts of your choice! The secret for a very good result is to get one perfectly whipped egg mass And incorporate it slowly with Nutella. This will allow yours cake to swell in the oven and reach the desired consistency! A few minutes of cooking and voila! Great cold, when all the flavors have settled; natural, with a simple one sprinkled with powdered sugar, or accompanied by whipped Cream or cream! Just like Crepes with Nutella and Nutellotti it is ideal for both one Breakfast rich, one snack appetizing, but also dessert after dinner; In addition, the Nutella cake is also perfect for a birthday, a special occasion and i children they literally love it! Furthermore also suitable for celiacs being gluten free!
Nutella cakes not to be missed:
Nutella tart (shortcrust pastry with a soft filling even after cooking!)
Rotolo alla Nutella (soft biscuit dough stuffed and rolled up, which gives life to soft swivels)
Nutella crumbled (crunchy crumb shell enclosing a creamy heart! In 15 minutes!)
Nutella cake recipe
| Preparation | Cooking | Total |
|---|---|---|
| 15 minutes | 25 minutes | 40 minutes |
| Quantity for a 16 – 18 cm pan |
|---|
|
How to make Nutella cake
First of all, lightly heat the Nutella in a bain-marie, it must be liquid and very fluid: it does not hard or in lumps, so let it cool down to room temperature.
Then, in the meantime, whip the eggs at very high speed for at least 10 minutes! better if with a planetary mixer. They must quadruple their volume, write and be frothy, soft, airy!
Finally, incorporate the eggs into the Nutella in 3 stages. Mixing from the bottom up with a spatula without removing the mixture:
The result must be a fluid, airy and foamy dough!
Finally pour it into a baking tray lined with parchment paper. If you want a very high Nutella cake like mine, you will have to use an 18 cm pan (even 17 cm well, as long as the dough remains 2 cm from the edge; otherwise it overflows during cooking!). – 22 cm know that it will be lower or you can prepare a dose and a half
Finally bake in a hot oven at 175 ° static, in the middle part of the oven. You will see that the cake will swell during cooking, forming a dome and a crust is normal! you will have to cook for about 25 – 30 minutes.
The time is indicative and may vary depending on the oven! if you used smaller cake pans, cook a few minutes less! The definitive proof is the toothpick that is dry – slightly damp. The cake has a spongy texture!
Then remove from the oven and let it cool for 10 minutes, then open the circle and lift with all the parchment paper and let it cool completely!
At this stage, the cake with Nutella will lose a little volume, and a delicious craquelé crust will form!
Here is ready Nutella cake !
You can keep it at room temperature for about 4 days!
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