I love chocolate… every form of chocolate – liquid chocolate, chocolate for cooking, white chocolate, dark chocolate, chili flavored chocolate, chocolate with ginger…
I treat it like a cure: when my heads hurts – one piece of dark chocolate and a cup of coffee and the headache is gone… when I’m feeling down – one chocolate tablet (luckily for my bodyline, 99% of time I am in a pretty good mood)… if I’m lacking concentration and I have to study, one piece of white chocolate and I’m ready to study-on…
So, since today is 5th Annual World Nutella Day, I decided to share with you recipe for the best Nutella cake ever – it a chocolate bomb…
- 6 large eggs – separated,
- 120 g sugar,
- 180 g flour,
- 1 vanilla sugar,
- 1 baking powder,
- 4-5 spoons of Nutella
- 0,5 l cream,
- 5 spoons of Nutella
Preheat oven to 180 degrees C. Butter and flour round cake pan.
In a large bowl, whisk the eggs whites and half of sugar until stiff but not dry. In a separate bowl, mix egg yolks with the remaining sugar and add 5 spoons of Nutella. Add 1/3 of egg white, flour, baking powder and vanilla sugar and mix everything up gently. Add the remaining egg white and gently fold everything together. Pour into the prepared pan and cook for 40 minutes or until the cake’s beginning to come away at the sides. When cooled down, cut the cake on 2 pieces.
In a bowl, mix cream and 5 spoons of Nutella to make filling. Parallel, melt 5 spoons of marmalade in 2 dl of water and let it cool down. Spread the melted marmalade on both pieces of cake (it will be juicier). Place 1 layer, flat side up, on a flat plate or cake pedestal. With a knife or offset spatula, spread the top with filling. Place the second layer on top, rounded side up, and spread the filling evenly on the top and sides of the cake.
I don’t think there is any kind of chocolate I don’t like…no, wait! I don’t like chocolate ice-cream, but I simply adore every other flavored ice-cream… but that’s another story 🙂