Nigella’s Nutella Cake Revisited.

Nigella Lawson is a legend in the kitchen…the original “Domestic Goddess”.

Sadly, we mere mortals can only dream of finding a magic wand to convert our TV dinners, burnt offerings and tinned spaghetti on toast, into something out of the pages of her cookbooks.

Actually, I’m not a bad cook. Indeed, I am renowned for my pavlova, pancakes, Chocolate Chip Cookies and roast dinners. I’ve even successfully tackled Jamie Oliver’s Lasagna.  Moreover, I’ve also been teaching my kids to cook and I must admit, they’ve also been teaching me. I’m not that arrogant to believe that this teaching the kids stuff is a one-way street. I learn a lot too.

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Nigella’a Nutella Cake with Rowena’s Raspberry Cream.

 

However, my trouble is with consistency, which more and more, I’m also attributing to NOT being in the Masterchef kitchen. I know you’re probably thinking that only a bad cook blames their appliances but you just tell me the last time you saw frozen eggs appear in the Masterchef kitchen? That’s right…NEVER!!!

Indeed, I had NEVER EVER seen frozen eggs before either. By the way, when I say frozen eggs, I’m not talking about the ingredients of an IVF stew. Rather, I’m taking about raw hen’s eggs. I store our eggs in the fridge and somehow the temperature control had been moved and we had frozen eggs. Not all of them, just a few. When I cracked them open, they’d turned into sloppy ice cubes and couldn’t be used..especially for Nigella’s cake, which  was built on fluffy egg white. After all, I could hardly separate the yolk from the white when they were fused together in an amorphous blog of ice. Moreover, freezing destroyed the cell membranes. So, even once the eggs finally defrosted, they were completely useless and looked in need of Viagra. I’ll say no more.

So, when I blame my cooking disasters on my appliances, I’m not just making excuses. It’s true!

Nigella Nutella Cake

“The Avalanche”…My first Attempt at Nigella”s Nutella Cake with Milk Chocolate Ganache.

Indeed, I think there’s some kind of appliance mutiny or rebellion going on in my kitchen and it’s spreading beyond the fridge. In what might seem an unlikely union of forces, the fridge is in cahoots with the oven.

You see, our oven has a faulty fan. That same fan makes your oven “fan-forced”, which makes quite a difference to the temperature of your oven and cooking times. Moreover, when the fan isn’t working, it also means that your food doesn’t cook evenly and horror of horrors, you might need to open the oven door and turn things around. If you know anything at all about baking cakes, especially sponges, you’ll know that opening the oven door is the kiss of death, which deflates your lofty sponge faster than a speeding bullet.

Just to complicate things further, our oven fan sometimes works and sometimes doesn’t and turns itself on and off during a bake.

Clearly, that oven is not my friend.

So, with a faulty oven and frozen eggs, for a second time I set out to replicate Nigella’s Nutella Cake. I don’t know whether you’d say I was brave or crazy because even before I’d melted the chocolate or whipped up the egg whites, there was trouble. While all those motivation types would tell me: “Never give up” BUT haven’t they heard of what’s meant to be? Or, more pertinently, that something “wasn’t meant to be”.

Quite frankly, I don’t think it’s being a a quitter or a loser when you decide to stop banging your head against a brick wall and try something else. Use a lateral approach. Everybody’s different. We’re not all meant to fit into the one, same pair of shoes.

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Our son smothered his slice with Nutella. Found the cake too bitter. That was without the icing. Neither of our kids like dark chocolate.

The other problem I had with Nigella’s Nutella Cake is that my kids didn’t like it. My son slathered his slice in Nutella to mask the “bitter” taste and my daughter didn’t eat it. Even though the cake does have Nutella in it, which my kids absolutely adore, it also has dark chocolate which they can’t stand. Based on their comments, I’d say it’s more of an adult cake and even then, you only need small portions. It’s quite rich. I also felt it I needed raspberries and cream in addition to the generous covering of whole roasted hazlenuts found in Nigella’s original. She also recommends eating it with a glass of Frangelico and perhaps I should have tried that, but it was a busy night.

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I hope half of this is still in the fridge. I’m feeling sick just looking at all that Nutella….even though I really love it!

So, at this stage, I don’t know whether I will make Nigella’s Nutella Cake again…even with my modifications. Most of my cooking is for our family and I can’t see the point of going to so much trouble to make a cake my kids don’t like when there are other cakes and desserts we all enjoy such as Apple Crumble with fresh custard.

Although the recipe says it’s easy, you’re separating eggs, whisking egg whites by hand, melting chocolate, using two separate bowls…that’s a lot of fiddling around and cleaning up for one cake, which I still haven’t been able to perfect on my second attempt. This time, the cake was good but the icing was still runny.

Still, my husband and I enjoyed it.

On a more positive note, I’ve just returned for a second piece 24 hours later and really loved the cake…with or without the cream and will be making it again. The cake much much more moist. The icing had set and it was a great flourless hazlenut chocolate cake. Something I really would be proud to serve for guests. With Masterchef gracing the airwaves, that’s quite an endorsement.

Perhaps, I am a Domestic Goddess after all and my spirit is soaring… on chocolate wings!

My baking no longer human. It’s divine.

xx Rowena

PS I will be posting the recipe in my next post.

 

 

 

 

6 thoughts on “Nigella’s Nutella Cake Revisited.

  1. roughseasinthemed

    Years ago chocolate cakes were victoria sponge with cocoa and cocoa buttercream. Loved them. With those chocolate drop things on top.

    Don’t eat them any more. Why on earth anyone faffs around with that is beyond me.

  2. Norah

    Sometimes they are better when left for a day or two – particularly if you come back for seconds hungry! 🙂
    PS Did you mean “soaring … on chocolate wings” ?

  3. Rowena Post author

    Norah, thank you so much for pointing out the error of my ways. Talk about how a slip of the finger can completely alter your message!!!
    I am really enjoying the cake now but small pieces only. Self-control.
    BTW, have the shops run out of eggs up your way? I went to Woollies this afternoon and they were completely out. I have a few eggs left in the fridge but am concerned they’ve been frozen and even though we’ve turned up the thermostat, that they’ve been wrecked. I’ve never seen eggs freeze in the fridge before.

  4. Norah

    I can’t say I’ve seen frozen eggs either, though I have seen (I think) frozen eggs whites in the supermarkets but never tried them. I haven’t been to the supermarket for a few days and didn’t need eggs the last couple of times I was there, so am not sure about the egg situation. I do know the choice of milk hasn’t been so good lately, and not so much on the shelves. We use more milk than eggs.
    The difference one letter makes, eh? But things like that are easy to miss, especially for the author!
    I’m pleased you’re enjoying the cake. Have a piece for me – but don’t share the calories please! 🙂

  5. Tails Around the Ranch

    Baking is like a chemistry class in the kitchen. Humidity as well as oven temps can affect outcomes. Keep at it…and feel free to send any ‘fails’ my way-I’m not nearly as picky as young kids. 🙂

  6. Rowena Post author

    You’re on Monika. I must say Lady isn’t too fussy either. She;s a chronic food thief. Mind you, I keep finding the lid knocked off the worm farm and I think both dogs are guilty on that front.

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