Thursday, 17 April 2014

Nutella Cake {Gluten Free}

I feel like I should rename this blog ‘mbakes with chocolate’. 

EVERYTHING has chocolate, I’m sorry if you’re getting sick of it. Am I trying to assert my femininity by using it? Dear god I hope not. 
Sometimes, just sometimes, I have visions of rubbing chocolate into the pores of my face and I fear it may actually be cheaper than my Lancome ‘Tient Idole Ultra’ (what?) – which makes it all the more feasible and non-weird. 
I polished off a poor man’s Magnum and a crème egg half an hour before falling into sleep induced coma yesterday. It may or may not have been my lowest point, albeit the moment I forgot how to write a good sentence.

This cake is definitely an ode to Easter, it would be perfect as an alternative to simnel cake or hot cross buns if you’re gluten intolerant, but I’d risk it for a bite of these fried hot cross donuts
The Nutella cake is very rich in flavour and every scant forkful is as decadent as the next. Perfect reasoning for massively underexposing the photographs! You can can taste the darkness, yes?

This is a proper adult’s cake, by the way. We gave a hefty slice to my eight year old cousin and I could almost feel her dismay when she clocked on to the (sweet) bitterness. Oh, to be young.  Happy Easter!  

Nutella Cake {Gluten Free}

Adapted from Nigella Lawson's How To Be A Domestic Goddess: Torta Alla Gianduia


6 eggs 
¼ tsp cream of tartar 
125g unsalted butter, softened 
400g jar Nutella
1 tbsp water 
100g ground skin-on hazelnuts or almonds
100g dark chocolate, melted and cooled

125ml double cream
125g dark chocolate 
1 tbsp golden syrup 
100g hazelnuts, toasted and halved


For the cake. Preheat the oven to 180 degrees C. Seperate the eggs, and whisk the egg whites and cream of tartar until peaks form. In another bowl beat together the butter and Nutella until smooth. Whisk in the water and egg yolks. Add the ground nuts and then fold in the melted chocolate along with a tablespoon of egg white. Use a metal tablespoon to fold the rest of the whites in thirds, using the ‘figure of eight’ motion, making sure not to knock out any air. Pour into a greased eight inch cake tin and bake for 40 minutes until the sides start to shrink and a skewer inserted comes out clean. Place on a wire rack and leave to cool. 

For the ganache. Heat the cream in a saucepan until just boiling, take off the heat and add the chocolate and syrup. Leave to stand for five minutes. Stir until the chocolate has melted. Spread on the cooled cake and decorate with toasted hazelnut halves.
Love Em xx


  1. This is so killer. I would trade you a donut, no questions asked. No questions at all.

  2. Chocolate? Someone mention chocolate? Well, 'tis the perfect weekend to indulge!

  3. Such gorgeous photographs. I chuckled at the Lancôme Teint Idole Ultra line because that's what I use and I'm a chocoholic too!

    1. Shall we agree to dump the expensive stuff and start using a cocoa rub?! Dont you think it dries out really quickly??

    2. Very true. Chocolate ganache, on the other hand, is forever rich and creamy.

    3. I fear that chocolate chocolate ganache may harden on our faces though?? Still, chocolate truffle face plz!

  4. Oh my gosh this looks awesome! Anything topped with that much ganache has to be good. :) The ring of hazelnuts really puts it into the elegant zone though.

  5. Oh, wow! This looks so impressive. I look that it has a whole jar of Nutella in it. Well, why not? Happy Easter!

    1. The recipe is deffo specifically catered for a whole jar of Nutella, nothing but a large sized one will do! Happy easter to you too!

  6. Anything that contains a whole jar of Nutella is the kind of cake I want on my table for Easter/any holiday. Keep on baking solely with chocolate, pleeeeease. You are definitely doing it justice :)

  7. Saved for moments of utter indulgence. It looks amazing!

  8. Your article is very helpful thank you very much for sharing .

  9. I am going to try this recipe this weekend!! Looks so so good!

  10. bazonk. gorgeous cake - and GF too! totally going to try it for my gluten free pal! and... keep rolling with the chocolate!!


Template by Pink + Lola