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 Nigella Lawson's How To Be A Domestic Goddess: Torta Alla Gianduia
- 6 seperated eggs
- 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, chopped
- 1 tbsp golden syrup
- 100g hazelnuts, toasted and halved
- Preheat the oven to 180˚C/fan 160˚C/gas 4. Grease and line an 8" bottomless cake tin. Whisk the egg whites in a spotlessly clean bowl until stiff peaks form. In another bowl beat together the butter and Nutella until smooth, then whisk in the water and egg yolks, followed by ground nuts and melted chocolate. Add 1 tbsp of egg white and roughy mix to loosen the batter. Fold in the rest of the egg whites bit by bit, trying not to knock out any air. Pour into the 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 completely.
- Meanwhile, for the topping, heat the cream in a saucepan until barely simmering. Take off the heat and add the chocolate and syrup. Leave to stand for five minutes, then stir until smooth. Spread on the cooled cake and decorate with the hazlenuts.