Chocolate and nutella cake. Recipe

If someone told me, "You have to choose the two best recipes of the month." I would not hesitate for a moment, on the one hand yesterday's Moroccan chicken stew recipe and today's chocolate and nutella cake recipe.

There are people who don't like chocolate, so don't even look at this recipe. But those who do not like the sweet if I invite you to join this recipe and try to make it. We can vary the type of chocolate and the combination sure you would like. The recipe incorporates the Nutella brand, because I have used Nutella, if I had used Nocilla or others it would have been named after her, but Nutella is the one I like the most.

Ingredients for 4 people

  • For the base 115 gr of butter plus a little more to grease the mold, 175 gr of flour, 50 gr of sugar.
  • For the filling 150 grams of nutella, 150 grams of chocolate with 60% cocoa, 150 grams of butter, 1 egg, 2 egg yolks and 20 grams of sugar.
  • For the decoration, a little white chocolate, a little nutella and some toasted hazelnuts.

Elaboration

First we prepare the base. Here you can use the recipe that you like the most. The recipe that I bring you from the base is a kind of cookie, like when we crush maría cookies with butter, it is very similar. I prefer this mode because the dough is less toasted than using cookies.

We mix the ingredients of the base, the butter in ointment. We will obtain a mass divided into crumbs. We put it in the mold, press and put it in the fridge so that it hardens.

After about 20 minutes or half an hour in the fridge it will be hard enough, so we prepare the filling. Spread the base with the nutella. On the other hand we mix the egg, the yolks and the sugar. Without beating vigorously to avoid introducing much air.

On the other hand, melt the chocolate together with the butter in a bain-marie. I do this step in the microwave, putting the chocolate and butter in intervals of 30 seconds and stirring until it has completely melted.

We join the two mixtures and pour it on the mold. Let it rest for about 15 minutes so that possible bubbles come out. And we bake at 180 ºC for about 15 minutes, with the oven preheated that yes.

Processing time | 1 hour
Difficulty | Half

Tasting

Once the chocolate and nutella cake is tempered to room temperature, we decorate it. I have used a little more nutella and melted white chocolate. In addition to some chopped hazelnuts. The result with these ingredients is a slightly bitter as well as sweet entry cake. If you want it sweeter you can add more sugar or use a chocolate with a lower percentage of cocoa.

Tags:  Fish Vegetables And Legumes Desserts 

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