Nutella torte


Anything improves with Nutella, doesn’t it? This naughty cake recipe is from Nigella Lawson and bears her voluptuous signature: rich, gooey, and ridiculously over-indulgent, it is a cake to knock you out. Packed with chocolate, Nutella, butter, cream, nuts, and liqueur, it has all good things in one cake tin. That said, for the sake of your health I suggest you refrain from eating it on a weekly basis, addictive though as it is!

Now to the practicalities. If you are in possession of a mini-blender this will make the process of grinding your hazelnuts complacently easy, but if you lack this sort of equipment then grinding will be a pain – in which case I suggest you buy ready-ground nuts from a health/speciality store.

Serves 8:
6 large eggs, separated
125 g soft unsalted butter
400 g nutella (1 large jar)
1 tablespoon frangelico, rum, or water
100 g ground hazelnuts
100 g dark chocolate, melted
a pinch of salt

125 ml double cream
1 tablespoon frangelico, rum, or water
125 g dark chocolate, chopped

100 grams peeled hazelnuts

  1. Preheat the oven to 180 degrees celsius. In a large bowl, whisk the egg whites and salt until stiff but still soft. It is paramount that you take care to not overdo the whipping or you will end up with an unappetising, grainy mass of eggs (trust me, I speak from experience!) Stop whisking as soon as the eggs have set.
  1. 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.
  1. 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.
  1. Pour into a 23 cm round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack.
  1. Toast the hazelnuts in a dry frying pan until the nuts take on a golden-brown colour: 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.
  1. In a 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.
  1. Ice the top with the chocolate icing, and decorate with the cooled hazelnuts.


Adapted from a recipe from ‘How to be a Domestic Goddess’ by Nigella Lawson

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2 Responses to Nutella torte

  1. Oh wow! This looks incredible. I can’t resist anything with Nutella in it!

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