Ahhh, June. The month where it feels like summer officially starts for me. The great thing about June is that it’s my birthday month, and my day is pretty much in the middle. When I was a kid it was great because there was six months in between my birthday and Christmas, a time for lots of food and presents.
So many other people that I know also have their birthday in June. So I’ve decided to post a birthday cake recipe that I made for a colleague, who’s birthday is five days before my own.
It’s inspired by a Nigella recipe but I made some changes! The link is there as I didn’t want to seem as though I’m ripping off her recipe. Plus, this cake is flourless so is great for those who are gluten intolerant.
Chocolate and Nutella Birthday Cake
You will need:
- 6 large eggs (separated)
- 1 pinch of salt
- 125 grams of soft unsalted butter
- 500 grams of Nutella
- 2 tablespoons of water
- 100 grams of ground almonds
- 225 grams of dark chocolate
- 100 grams of hazelnuts
- 125 ml double cream
- Icing sugar to dust
- Preheat the oven to 180ºC/gas mark 4. In a large bowl, mix the egg whites and the pinch of salt until stiff. In a separate bowl, beat 400 grams Nutella and butter together (this is very satisfying) then add the water, egg yolks and ground almonds. Fold using a wooden spatula. Melt 100 grams of chocolate.
- When the melted chocolate has cooled, fold into the egg whites slowly.
- Pour the mixture into two greased round cake tins/ silicone moulds.
- Put into the oven for 40 minutes, or until the cakes pass the ‘clean-knife’ test, and leave to cool.
- Slightly toast the hazelnuts in a frying pan (but do not burn as this will ruin the taste).
- In a good, sturdy saucepan, add the cream, the remaining chocolate and a tablespoon of water and melt together (this too is very satisfying). When it has melted entirely take off to cool.
- Once slightly cooled, whisk until the consistency thickens.
- Remove the cooled cakes from the tins/ silicone moulds and place somewhere to decorate.
- On top of one cake spread about a quarter of the melted chocolate/ cream mixture so it is spread evenly. Then spread 100 grams of Nutella on the top of that.
- Place the second cake on top of the first, so that there is a chocolate filling in between. Spread the rest of the melted chocolate/ cream mixture evenly on top of the cake, and decorate with the toasted hazelnuts.
- Leave to set and finish with a dusting of icing sugar.
Voila, you have one hell of a rich and gorgeously delicious cake.
When I presented to my colleague for her 28th birthday, she was delighted – it helps she’s a complete chocolate monster. The cake was so moist, rich and the hazelnuts on top gave a really nice texture. Even though the cake was rich it was not too heavy, hence it being free of any flour.
If I’d gone with Nigella’s suggestion of adding frangelico, this would have probably given the taste an extra element. Not that my cake was lacking in taste at all!
I’d love to know if anyone makes this cake for themselves, and if they add a twist. Please leave a comment if so.