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 Post subject: Nutella Cake
PostPosted: Thu Dec 29, 2011 1:33 pm 
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Doom Patrol
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Nutella is the unofficial comfort food for frustrated physicians, usually female.

Image

http://www.nigella.com/recipes/view/nutella-cake-158#

Ingredients

FOR THE CAKE:

6 large eggs, separated
Pinch of salt
125g soft unsalted butter
400g Nutella (1 large jar)
1 tablespoon Frangelico, rum or water
100g ground hazelnuts
100g dark chocolate, melted
23cm Springform tin, greased and lined
FOR THE ICING:
100g hazelnuts (peeled weight)
125ml double cream
1 tablespoon Frangelico, rum or water
125g dark chocolate

Method
Serves: 8

Preheat the oven to 180ºC/gas mark 4. In a large bowl, whisk the egg whites and salt until stiff but not dry. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), 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 the prepared tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don't burn on one side and stay too pallid on others. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily. (Believe me, I speak from experience.)
In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.
Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake.


I made this yesterday and it is wonderful.

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PostPosted: Thu Dec 29, 2011 4:52 pm 
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Mountain Man
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Thanks, my family is big on Nutella. This will certainly be a hit. Looks very tasty.

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 Post subject: Nutella Cake
PostPosted: Thu Dec 29, 2011 8:30 pm 
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 Post subject: Re: Nutella Cake
PostPosted: Thu Dec 29, 2011 8:34 pm 
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Because you are a wise man and know that Nutella is an evil, vile, wretched substance that should be banned from the planet?

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PostPosted: Thu Dec 29, 2011 9:11 pm 
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Bull Moose
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Location: Last Western Stop of the Pony Express
• Over 50 Hazelnuts per 13 oz. Jar
• Contains No Artificial Colors
• Contains No Artificial Preservatives

Ingredients: sugar, palm oil, hazelnuts, cocoa, skim milk, reduced minerals whey (milk), lecithin as emulsifier (soy), vanillin: an artificial flavor.

First two ingredients, not for me. There are a couple others down the list I'm not real happy about.

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