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.
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.
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!
Adapted from How To Be A Domestic Goddess: Torta Alla Gianduia
6 egg, separated
¼ tsp cream of tartar
125g unsalted butter, softened
400g jar Nutella
1 tbsp water
100g ground hazelnuts (skin on) or almonds
100g dark chocolate, melted and cooled
125ml double cream
125g dark chocolate
1 tbsp golden syrup (optional)
100g hazelnuts, toasted and halved
Preheat the oven to 180 degrees C. Whisk the egg whites and cream of tartar until peaks form. In another bowl, beat the butter and Nutella, add the water and egg yolks and stir until silky. Add the ground nuts and then fold in the melted chocolate along with a dollop of egg white to loosen the batter up a bit. Use a metal tablespoon to fold the rest of the whites in thirds, using the ‘figure of eight’ motion to incorporate the whites. Pour into an eight inch 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.
Heat the cream in a saucepan until just boiling, take off the heat and add the chocolate and syrup. Stir until the chocolate has melted. Spread on the cooled cake and decorate with toasted hazelnut halves.