Day Seventy-Four & Flourless Chocolate Nutella Cake
Friday was short and sweet – all we did was roll out (pre-made) fondant and cover three fake Styrofoam cakes. I haven’t worked with fondant much… well, at all. One time I made my own marshmallow fondant and made a birthday cake for my mom. It looked very homemade.
Rolling out the fondant and covering the cakes was harder than I thought it would be. It seemed to come naturally to a lot of people in class. My fondant kept sticking to the table, and when I did place it on the cake, I had a lot of wrinkles or tears. I had to re-roll the fondant several times. The trick was to keep moving the fondant while rolling it out.
Finally, by the end of class I sort of got the hang of things. I finished my cake in the nick of time.
This week we’ll be decorating the cakes with piped royal icing and gum paste flowers.
Last week I found myself without any flour in the house. This rarely happens! I needed some dessert to eat, so I baked this flourless chocolate Nutella cake. Okay, I didn’t really need any dessert to eat…. I have plenty here. I really wanted to use up some homemade Nutella and hazelnuts I took home from school.
This cake turned out really well! No flour necessary. It’s perfect for all you Nutella lovers out there.
I called this cake, but Eric called it brownies. The texture is more like a brownie, I admit.
Flourless Chocolate Nutella Cake
1/4 cup unsalted butter, softened
1/2 cup Nutella
1/3 cup granulated sugar
2 large eggs
3 tablespoons unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
1/3 cup coarsely chopped toasted hazelnuts
Heat oven to 350 degrees F. Coat a 9-inch round cake pan or springform pan with cooking spray.
In a large mixing bowl, using a mixer on medium speed, beat together butter, Nutella, and sugar until creamy - about 1 minute. Beat in eggs until well combined - about 2-3 minutes. Reduce mixer speed to low and beat in cocoa powder, baking powder and salt until combined (I would sift the dry ingredients). Place batter into prepared pan; top with hazelnuts, and bake 18-20 minutes, or until well risen and cracked.
Makes 9 servings