Nutella Cake

Ingredients

Cake Mix
  • 4.5oz-130g baking margarine (room temp)
  • 6 large egg whites (free-range)
  • 6 large egg yolks (free-range)
  • 1 ½ tablespoons hazelnut syrup
  • 3.5oz-100g ground hazelnuts
  • 1 pinch of salt
  • 14.1oz-400g Nutella chocolate hazelnut spread
  • 3.5oz-100g dark chocolate (melted)
Chocolate Icing
  • 5 fl oz-150ml double cream
  • 1 ½ tablespoons hazelnut syrup
  • 5.2oz-150g dark chocolate (in chunks)
  • Chocolate honeycomb (optional)
  • Golden Sugar Balls (optional)

Method

  1. Pre-heat oven to 374˚F/190˚C regular oven or 338˚F /170˚C fan assisted oven. Grease a 23cm/9" round loose-bottomed/springform cake tin and set to one side
  2. Grab a large bowl, whisk the egg whites together with the salt until they are stiff yet fluffy (do not over-do it) and set to one side
  3. In a separate mixing bowl, mix the baking margarine and Nutella into a smooth paste. Add the hazelnut syrup, egg yolks and ground hazelnuts and mix again. Follow by stirring in the melted (slightly cooled) chocolate
  4. Add a spoonful of the egg whites to the Nutella mix and gently fold into the mixture using a metal spoon and repeat until no more egg white mixture is left and it is fully incorporated into the Nutella mix
  5. Pour the mixture into the pre-prepared cake tin and smooth it out to the edges evenly. Pop into the oven and bake for 40 minutes. Remove the cake from the oven and insert a skewer into the center- if it comes out clean it is ready. Leave the cake to cool in the tin before removing (keep it on the cake tin base as it is a seriously rich, moist, gooey cake)
  6. Once the cake is completely cool, move on to make the icing by placing the cream, syrup and dark chocolate chunks into a small saucepan over a low heat until the chocolate has melted. Remove from the heat and whisk until a bit thicker (it will firm up a little once cool so do not worry if it seems a little runny). Smooth over the top and sides of the cake. Decorate with the golden balls and chocolate honeycomb (or however you like) and leave for an hour for the icing to set a little. Serve and enjoy!

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