Dessert

nutella hazelnut cake (nigella) is for Dessert.

nutella hazelnut cake (nigella) takes several minutes to prepare.

nutella hazelnut cake (nigella) takes several minutes to cook.

nutella hazelnut cake (nigella) makes 12 servings.

The ingredients for nutella hazelnut cake (nigella) are:

6 large eggs, separated
pinch salt
1/2 cup unsalted butter, softened
1 13-ounce container Nutellla
1 tablespoon rum
1/2 cup finely ground hazelnuts
4 ounces semi-sweet chocolate, melted and
cooled

Ganache:
4 ounces whole hazelnuts
1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)
1 tablespoon rum
4 ounces semi-sweet chocolate

Here is how you make nutella hazelnut cake (nigella):

Nutella Cake with Chocolate Hazelnut GanacheAdapted from Nigella LawsonCake:6 large eggs, separatedpinch salt1/2 cup unsalted butter, softened1 13-ounce container Nutellla1 tablespoon rum1/2 cup finely ground hazelnuts4 ounces semi-sweet chocolate, melted andcooledGanache:4 ounces whole hazelnuts1/2 cup half and half (she calls for heavy cream but I was out, half and half worked well)1 tablespoon rum4 ounces semi-sweet chocolatePreheat oven to 350 degrees; butter a 9-inch springform pan. In a large bowl (preferably metal),whisk the egg whites and salt until stiff. In another bowl, cream the butter and Nutella, then addthe rum, egg yolks, and ground hazelnuts. Fold in melted chocolate.Add a blob of beaten egg whites to the chocolate batter, and mix gently until well-combined. Fold in the remaining whites, one-third at a time, very gently but thoroughly. Pour into springform and bake for 40 minutes. Test for doneness by inserting tester, which should come out mostly clean; lightly pressing finger into top to check for a slight bouncing-back; and observing edges beginning to separate from pan. Let cool completely, in pan, on a rack.Toast the hazelnuts in a dry skillet, or toaster oven shaking them around frequently. Do it for about 4 minutes, or until they are lightly browned, then let cool completely. If hazelnuts came with skins on, put them in a towel after toasting and rub around; this will remove most of the skins.Chop chocolate, and add to sauce pan with half and half and rum over medium-low heat. Once chocolate is melted and components are combined, whisk until mixture reaches desired thickness, then cool. Remove rim of cake pan and pour cooled ganache over, spreading lightly to create a smooth, shiny surface, and apply hazelnuts all over.

The nutritional information for nutella hazelnut cake (nigella) is:

• Servings Per Recipe: 12
• Amount Per Serving
• Calories: 468.1

• Total Fat: 35.3 g
• Cholesterol: 117.7 mg
• Sodium: 54.6 mg
• Total Carbs: 31.9 g
• Dietary Fiber: 2.6 g
• Protein: 8.4 g