Рецепт Nutella Cake
Look at my cake today, it has a waistline but this gluten free Nutella Cake is utterly sinful indulgence. It is not only dense and chocolately, it's also moist even though I kept the cake in the refrigerator for 3 days. A quick and simple delicious keeper cake for all occasion.
For the cake
- 3 Large eggs (separated)
- a pinch of salt
- 65g Soft butter
- 200g Nutella spread
- 1/2 tbsp Rum or water
- 50g Ground hazelnuts
- 50g Valrhorna chocolate (66%), melted, cooled
- Chocolate Icing
- 100g Hazelnuts, toasted (170C toast for 5 mins and cooled)
- 65g Whipping cream
- 1 tbsp Rum
- 65g Valrohrna chocolate or semi sweet chocolate, chopped
Method:
Preheat the oven to 180C. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella spread together with a hand whisk, and then add rum, egg yolks and ground hazelnuts.
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.
Pour into a 8 inch round greased and lined cake pan and cook for about 35-40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
In a sauce pot, add whipping cream, rum and chopped chocolate together. Stir till melt under low flame. Remove pot immediately once chocolate melted and stir till smooth with 1 tablespoon extra Nutella spread.
As the cake is very delicate, gently remove it from pan. Pour icing over it and spread evenly. Lastly scatter toasted hazelnuts on top. Chill the cake for 1 - 2 hour before serving.
Nutella巧克力蛋糕
3个 鸡蛋 （70克），蛋黄与蛋白分开
65克 软牛油
200克 Nutella酱
1/2汤匙 兰姆酒或清水
50克 榛子粉
50克 甜苦巧克力，融化，待凉
100克 榛子豆，用170度烤5分钟致香，待冷
65克 动物性奶油
1 汤匙 兰姆酒
65克 甜苦巧克力，切碎
预热烤箱致180度。先把蛋白打致硬性发泡，备用。 将牛油和Nutella 酱放入另一大碗中拌匀，跟着加入兰姆酒，蛋黄及榛子粉，搅拌均匀即可。
接着把融化的巧克力加入Nutella糊中，拌匀。把打发好的一部分蛋白霜加入Nutella糊拌匀，再把其余的蛋白霜也加入彻底混合均匀。
然后倒入一个8寸（21cm)圆烤盘，盘底部铺纸旁边涂点油。烤约35-40分钟或看到蛋糕开始离开盘边就表示熟了。蛋糕待凉后才脱模。（因为蛋糕很柔软，脱模的时候要非常的小心）
除了榛子豆之外，将所有的材料放入一个小锅中，以小火搅致巧克力融化，马上离火搅致滑。这个时候多加1大汤匙Nutella酱搅匀即可。
将巧克力糖霜均匀的涂在蛋糕上，才把榛子豆铺上。蛋糕冷却1-2小时即可享用。
**这是一个很棒的榛子巧克力蛋糕，口感很棉密又不会很甜。放入冰箱3天后还是软软的，很好吃！
Hope you have a Wonderful Week Ahead!