Death by Nutella Cake

Death by Nutella Cake
Layer cake made with a nutella brownie, nutella mousse, nutella glaze, roasted hazelnuts and melted chocolate

A layer cake made with layers of nutella brownie, nutella mousse, nutella glaze, melted chocolate and roasted hazelnuts. 

ORIGINAL SOURCE: http://lacucinaprimadona.blogspot.com/2013/02/valentines-day-with-death-...

 

8
Servings
380
Calories Per Serving
Deliver Ingredients

Ingredients

NUTELLA BROWNIE

  • stick unsalted butter
  • 1/2  Cup  cocoa powder
  • 3/4  Cups  sugar
  • 1/2  Cup  nutella
  • 3  Ounces  melted chocolate
  • eggs
  • 1/2  Cup  flour
  • 1/2  Teaspoon  salt

NUTELLA MOUSSE

  • 1  Cup  heavy cream
  • 1  Tablespoon  espresso powder
  • 1  Tablespoon  hazelnut extract
  • 1/2  Cup  nutella

NUTELLA GLAZE

  • 1  Cup  powdered sugar
  • 1/4  Cup  nutella
  • 3  Tablespoons  milk

ROASTED HAZELNUTS

  • 1/2  Cup  blanched and roasted hazelnuts

ASSEMBLING THE CAKE

Directions

NUTELLA BROWNIE

Preheat your oven to 350 degrees. Butter a round cake pan (9 by 1 ½ inch pan) and set to the side.

Melt 1 stick of butter and ½ cup of cocoa powder in the microwave, very slowly. You will want the cocoa to completely blend with the butter until it is smooth. When it’s silky, add ¾ cup sugar, ½ cup of nutella and 3 ounces of melted chocolate. Whisk in 2 eggs, add ½ cup flour and ½ tsp. salt. Fold. Make sure there are no lumps!! Pour into your cake and bake for 30 minutes.

When it is done, take it out of the oven and allow to cool for at least two hours. In the meantime, prepare the nutella mousse….

NUTELLA MOUSSE

In a medium size steel bowl, add 1 cup heavy cream, 1 tsp. espresso power and 1 tsp. hazelnut extract. Whisk until the espresso powder is dissolved. Add ½ cup nutella and using an electric beater, whisk until soft peaks form, this should take around 2-3 minutes. Do not overbeat though. Cover the bowl and refrigerate for two hours. Prepare the nutella glaze now..

NUTELLA GLAZE

Add powdered sugar, nutella and milk to a medium size bowl. Whisk together until smooth.

ROASTED HAZELNUTS

After blanching and toasting the hazelnuts, roughly chop them and set aside.

ASSEMBLING THE CAKE

Step 1- First start off with the cooled nutella brownie. Using a serrated knife carefully cut the brownie into two layers. Set one layer aside, leaving the other bottom layer where you will fully prepare and present it when it is done.

Step 2- Take the nutella mousse out of the refrigerator and spoon onto the bottom brownie layer. It should flow over the whole cake. Using a spatula spread over the brownie, leaving an inch or so of the edges of the brownie bare (when you put the final brownie layer on top, it will naturally push some of the mousse further.)

Step 3- Carefully put the top brownie layer over the mousse layer. Pour the glaze over the top brownie layer and spread evenly. Let is drip over the sides of the cake.

Step 4- Last but not least, sprinkle the chopped hazelnuts over the top of the cake. Buon Appetito!! 

Nutritional Facts

Total Fat
21g
30%
Sugar
6g
7%
Saturated Fat
7g
29%
Cholesterol
15mg
5%
Carbohydrate, by difference
51g
39%
Protein
7g
15%
Vitamin A, RAE
59µg
8%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
56mg
6%
Choline, total
8mg
2%
Fiber, total dietary
9g
36%
Fluoride, F
7µg
0%
Folate, total
24µg
6%
Iron, Fe
6mg
33%
Magnesium, Mg
19mg
6%
Niacin
1mg
7%
Phosphorus, P
109mg
16%
Selenium, Se
5µg
9%
Sodium, Na
152mg
10%
Water
46g
2%

Nutella Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Nutella Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.

Nutella Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.