Nutellina Cake

Nutellina cake is a true calorie bomb, but guests or family members wont be able to resist it. Besides its divine taste, its advantage is also its extremely simple preparation.

Details

  • Preparation Time: 180 minutes
  • Cooking Time: 40 minutes
  • Difficulty: 2
  • Spiciness: 0
  • Number of Servings: 12

Ingredients

  • 500 g Chocolate spread, with hazelnuts

  • 8 pieces Egg, fresh

  • 1 cup Sugar, white

  • 2 spoons Alcohol, Rum

  • 1 bag Vanilla, extract, imitation

  • 1 teaspoon Baking powder

  • 1 cup Wheat flour, white, multi-purpose

  • 10 spoon cherries, compote

  • 4 spoon Cooking chocolate, unsweetened

  • 1 spoon Butter, unsalted

Steps

  1. Preheat the oven to 180 degrees Celsius. Grease a round cake pan with butter (or line it with baking paper). Prepare two bowls, separating the egg yolks and whites. Whisk the egg yolks with half of the sugar using a hand mixer until frothy. Whip the egg whites with the remaining half of the sugar into stiff peaks. The peaks should be so firm that if you turn the bowl upside down, the foam should not fall out!

  2. Gently mix 5 heaped tablespoons of Nutella into the bowl with the egg yolks, add two tablespoons of rum and a packet of vanilla sugar. Mix well. In the bowl with the egg whites, gently and slowly fold in the flour and baking powder. Pour the egg white mixture into the bowl with the egg yolks and mix with a spoon until you get a batter of uniform color. Pour the batter into the greased pan and bake in the preheated oven for 40 minutes.

  3. Take the baked biscuit out of the oven, invert it onto a clean cloth, and cover it to let it cool slowly.

  4. Once cooled, cut the biscuit in half and thoroughly moisten both halves with cherry compote. Spread the bottom half thickly (1 centimeter) with Nutella and cover with the top half. Carefully transfer the cake to a serving plate and spread with Nutella. Grate some milk chocolate into a bowl and sprinkle it over the center of the cake.

  5. Cut the prepared cake into slices, serve on plates, and offer to guests. You can also serve whipped sweet cream on the side.

Nutrition Information (Per 100g)

  • Calories: 305.56 kcal
  • Fat: 14.99 g
    • Saturated Fat: 11.03 g
  • Carbohydrates: 36.89 g
    • Sugars: 21 g
  • Protein: 6.57 g
  • Fiber: 3.21 g

Advice

When whipping the egg whites, you can add a little lemon juice and a pinch of salt for greater firmness and shine. The bottom layer of the biscuit can be spread with whipped sweet cream or mascarpone, and if desired, you can also add fresh (or soaked) fruit, pudding, or pudding cream with coconut flour. A mixture of pudding and butter is also excellent. In case you are preparing the cake for a childs birthday, its better to omit the rum.