Tag Archives: Nigella Lawson

Nigella’s Nutella Cake with Rowena’s Raspberry Cream

After a very extensive preamble, here is my revised version of Nigella’s Nutella Cake. The ingredients are the same but I’ve added more detail to the directions after I encountered difficulties.

If you check out Nigella’s recipe online, she writes: “Not only is this one of the easiest cakes to make, it happens – joyously – to be one of the most delicious. My household is totally addicted!”

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Yum! Just check out all that Nutella and melted chocolate.

To be perfectly honest with you, this cake is NOT easy to make. You have to separate eggs and whisking the egg whites by hand, is open to disaster and exhaustion and after two attempts, we’re still fine tuning the cooking time. It also generates a lot of washing up.

However, there’s something about this cake that encourages me to persevere. It definitely improves after a night to set in the fridge and I love it served with fresh raspberries and cream and I needed a good coverage of roasted hazelnuts on top to break up the richness of the cake. They also provided that much sought after “crunch”.

So, I would consider this a special occasion cake for adults.While my kids do have a very sensitive palate and don’t like dark chocolate, they found the cake “too bitter” and really didn’t like it.

As I found Nigella’s icing too runny after two attempts, I have included an alternative recipe for dark chocolate ganache, which has worked for me in the past.

Nutella Cake

Ingredients

For the Cake

6 large eggs (separated)

1 pinch of salt

125 grams soft unsalted butter

400 grams nutella (1 large jar..NOT the jumbo size)

1 tablespoon frangelico (or rum or water)

100 grams ground hazelnuts

100 grams dark chocolate (melted)

Dark Chocolate Ganache

  • 250g dark cooking chocolate, chopped
  • 1/3 cup double cream

100 grams hazelnuts (peeled weight)

Raspberry Cream

Double Cream

1 punnet fresh raspberries

Sifted icing sugar to taste.

Directions

  1. Preheat the oven to 180ºC/gas mark 4/350ºF.
  2. Melt chocolate in the microwave, following packet instructions. Put aside to cool slightly.
  3. In a large bowl 1: whisk the egg whites and salt by hand until stiff but not dry. This means soft peaks but not until the foam starts to ball up. Put aside but you need to move quickly or the foam will liquefy.
  4. In Mix Master bowl 2: Beat the butter and Nutella together, and then add the Frangelico (or whatever you’re using), egg yolks and ground hazelnuts.
  5. Into Bowl 2: Fold in cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want.
  6. Bowl 2: Fold in remaining egg white a third at a time.
  7. Pour into a 23cm/9 inch round greased and lined springform tin and cook for 40 minutes or until the cake’s beginning to come away at the sides, then let cool on a rack. The cake will still be moist and wet inside, so do not overcook.
  8. Hazlenuts: Toast the hazelnuts either in a moderate oven or in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don’t burn on one side and stay too pallid on others. Transfer to a plate and let cool. It’s imperative that they’re cold they go on the ganache while If your hazelnuts have skins on then after toasting in the frying pan transfer them to a slightly dampened tea towel and rub them while they are still warm to remove the skins.

To Make The Icing

  1. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. Once the chocolate’s melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake

Assembling The Cake

Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece.

Ice the top of the cake with ganache, and cover with whole, toasted hazelnuts.

Slice cake into small portions, as it is quite rich and plate up with a generous scoop of raspberry cream.

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….

Enjoy and if you do make the cake, please let me know how it goes. I’m rather curious.

Nigella’s Heartbreak…Her Nutella Nightmare.

Once upon a time, Nigella Lawson published her hit cookbook: How To Be A Domestic Goddess. The book included her famous Nutella Cake, which I have subsequently tested, crashed and tasted.

Basking in the media spotlight, however, Nigella was oblivious to the troubles brewing on distant shores. That while there was the beauty, there would also be the beast. That her once elegant creation, would erupt with a dangerous avalanche of chocolate ganache and roasted hazelnuts all over a fancy plate. Moreover, that this mighty beast, which should only ever been known as “The Avalanche”, would masquerade around the World Wide Web as Nigella’s Nutella Cake…the very one, yet nothing like the same.

Nigella Nutella Cake

Nigella’s Nightmare…The Avalanche.

I’m sure she’s not amused!

Naturally, you have to feel sorry for her. It’s all very well when people post their successes and flood social media with stunning, visually scrumptious photographs. However, there’s always that idiot who can’t follow the instructions. Rather than taking responsibility for their horrific screw-ups, they then have the audacity to attach her name to their disaster…”This is Nigella’s Nutella Cake. “

If anyone was within their rights to sue, Nigella has a very, very strong case.

Looks like I’d better watch out!

Please forgive me, Nigella. I have sinned!

Of course, once you publish anything, you have to let your “baby” go. Leave it, for better or worse, in your reader’s hands. That’s the risk you take. Otherwise, all of us writers would simply leave all of our babies locked away in the bottom drawer.

However, when you’re a famous chef or cook and your baby is a recipe book, the risks intensify. Not only will your readers inevitably criticise your work, they could well screw up your recipes and post photographic evidence on every social media platform on the planet. This, of course, is an absolute public relations disaster! Your reputation, your precious reputation is hanging round your ankles along with those wretched undies with the broken elastic, and it’s not your fault!

No doubt, that’s too much for even a Domestic Goddess to bear!

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Dip your finger in! Can’t you just taste the Nutella’s magic?

After all, is it her fault that they can’t follow a simple recipe? That they don’t understand that “whisk the meringue” doesn’t mean beat the living daylights out of it, sending it past the Emergency Department and straight to City Morgue. It’s not HER fault that the meringue’s  gone flat because you forgot to prepare your ingredients beforehand (a process known as mise en place among chefs) and had to send your nearest and dearest off to the shops to replace the chocolate someone else has thieved from the pantry. AND, it isn’t Nigella’s fault they have a temperamental oven, whose temperatures yoyo up and down like it has a weird tropical fever.

However, when her challenged followers show off their flops, Nigella gets the blame.

That is, as long as they don’ claim “it was an act of God”.

Anyway, after seeing Nigella on Australian Masterchef recently, I was inspired to bake her Nutella Cake. Although I’ve had a few baking disasters in the past, I was quietly confident. The recipe says it’s easy peasy and how could a cake made with a jar of Nutella, possibly go wrong?

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My son adding extra Nutella to his cake. He doesn’t like dark chocolate and found the cake “bitter”.

You’d be surprised.

Or, on the other hand, maybe not!

Indeed, even for me, this cake was a disaster and I’m actually struggling to find anything I did right.

It all began with beating the egg whites. Or, should I say “whisking” the egg whites. I forgot that I wasn’t making my pavlova. That “whisk” really means is “hand whisk” using one of those big balloon-shaped contraptions you see on Masterchef.

I know that now.

Then, there were the cooking times. We had a lot of trouble trying to work out when the cake was ready. Unfortunately, this was compounded the fact I had to go out while the cake was still in the oven and left its future in my husband’s usually very capable hands. He did what you usually do. Stuck a skewer in the cake until it came out clean. That was until the top started “caramelizing” and he realized he’d missed the moment. However, overcooking it meant I could cut the cake in half to fill it with whipped cream and fresh raspberries. Well, that was until the top layer broke into several pieces which I patched up again with my sloppy ooze of milk chocolate ganache. Yes, despite beating and adding icing sugar and butter, the icing never resembled a spreadable consistency.

Time to take a swig of the Frangelico. By the way, Nigella recommends serving a glass of Frangelico with the cake.

I should mention that I used milk chocolate for the ganache as my kids don’t like dark chocolate. They have sensitive taste buds and I suspect they could be supertasters. Supertasters have extra tastebuds on the tongue. That must be it. Surely, it’s not my cooking?!!

As if The Avalanche hadn’t already been through enough, it’s troubles weren’t over yet.

The following day, Geoff found our dog, Lady, her royal scruffiness, with paws up on the table, tail wagging and half the cake missing.

Not good for the cake…or the dog! Chocolate can kill a dog. Thank goodness I didn’t go with the dark chocolate for the ganache! Why can’t that dog tell that eating chocolate is a health hazard? Can’t she read the packaging? What’s wrong with the mutt?!!

So, after all of these compounding mistakes, I was starting to think this cake was just doomed and that Nigella and I were like oil and water. We simply didn’t mix. I was never ever going to be a domestic goddess!

However, my husband had other ideas and said it was worth: “another go”.

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This leads me to Round Two, which was certainly a vast improvement but still wasn’t trouble-free thanks to the oven and the fridge.

Have you made any of NIgella’s recipes? I must confess that I’ve never even seen a copy of How To Be A Domestic Goddess and found the recipe online.

xx Rowena

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.