Tag Archives: Nutella

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

Chocolicious Chocolate!

Throw out your copy of: How to Win Friends & Influence People. If you want to be popular, the answer is chocolate. Not just any ordinary, garden-variety chocolate but the good stuff. The stuff that is so good, that it’s literally evil.

After all, as my husband explained:

“Life is too short to waste it eating mediocre chocolate.”

While definitions of such superlative chocolicious indulgences can be quite subjective, I’m yet to find someone who doesn’t fall head-over-heels in love with Australia’s Tim Tam Biscuit. All rules of social restraint and decorum go out the window where Tim Tams are concerned. Even the most disciplined health nuts have confessed to inhaling an entire packet of Tim Tams and it’s pretty much a given that  once you open the packet, they’ll all be gone in the blink of an eye. Tim Tams are so good that there was even an advertising campaign showing why a Tim Tam is better than a man.

Simply Irresistible Tim Tams

Simply Irresistible Tim Tams

The Tim Tam is so popular that a sacred ritual has evolved: “The Tim Tam Explosion” or “The Tim Tam Slam” although when I was at university, it was known as “The Tim Tam Suck”. These all describe the same scrumptious and daring ritual where you bite off opposite corners of a Tim Tam and dunk one corner in a hot cup of tea or coffee and suck it like a straw. The drink fills the biscuit and it metamorphoses into a sloppy, delicious mass, which you can hopefully get into your mouth before it disintegrates and falls in your drink. Of course, the chocolate coating melts all over your fingers so this is definitely not the done thing around “polite society”. It’s probably, not recommended on a first date, either!!

However, when it comes to chocolate, there are those special occasions when Lindt is in order and Lindt Balls have a special place in our hearts. Geoff and I took them bushwalking for our first Valentine’s Day together. Being a scorchingly hot, Sydney Summer’s Day, the Lindt Balls were liquid and have been known ever since as “Lindt Smears”. Therefore, indulging in Lindt Smears is rather hazardous during a Summer and you’re lucky if you can get the wrapper off before it disintegrates and implodes. I must admit that I do enjoy a gooey Lindt Ball but there’s a fine line. You can get a lot of heartbreaking wastage as the chocolate merges with the wrapper.

Who can argue with Snoopy?

Who can argue with Snoopy?

Another favourite chocolate indulgence, is a Hot Chocolate with whipped cream and marshmallows. I first discovered these when I was backpacking through Europe back in 1992 and ordered a Heiss Schockolade mit Sahne in Koln (Cologne). Wow!! Since then, I have found what I believe to be the world’s very best Hot Chocolate located at the Perisher resort where we go skiing. Their Toblerone Hot Chocolate comes with snowman with three marshmallows on a stick which you dunk into the hot, creamy hot chocolate. There’s also a stick of Toblerone and a cigar biscuit. Just amazing.

Sumptuous Chocolate Soup

Sumptuous Chocolate Soup

Recently, I found a scrumptious chocolate cake which was almost drowning in chocolate soup. That reminded me of the wonders of chocolate sauce. You can read about it here:

https://beyondtheflow.wordpress.com/2015/03/18/therapeutic-indulgence-a-rendez-vous-with-laksa-and-a-saucy-chocolate-cake/

Being a keen baker, I have also made quite a few chocolate treats and I encourage you to have a go. In our household, we had a tension between the kids who prefer milk chocolate and the adults who prefer dark and so now I tend to make half of each to keep everybody happy.

Here are some indulgent chocolate recipes for you to try:

Yummy Chocolate Cupcakes.

Yummy Chocolate Cupcakes.

Easy-Peasy Chocolate Cupcakes with Ganache:

https://beyondtheflow.wordpress.com/2015/02/27/easy-peasy-chocolate-party-cupcakes/

White Chocolate Rocky Road:

https://beyondtheflow.wordpress.com/2014/12/24/white-chocolate-rocky-road/

Flourless Nutella Cake:

https://beyondtheflow.wordpress.com/2014/08/11/too-much-chocolate-temptation/

Two-Faced Chocolate Caramel Slice (milk and dark chocolate):

https://beyondtheflow.wordpress.com/2014/08/05/two-faced-chocolate-caramel-slice/

Chocolate Hazelnut Indulgence Cake:

https://beyondtheflow.wordpress.com/2012/11/22/chocolate-hazlenut-indulgence-cake-my-own-creation/

After writing about all that yummy, scrumptious chocolate, my mouth is watering and I’m seriously considering breaking into our stash of Easter eggs. Something tells me, resistance is futile and as any true chocoholic will confess, when you eat your eggs quickly you can always poach the slow poke’s bulging stash.

However, if you are more more virtuous than I and can get through the entire Easter season without even a nibble of chocolate, perhaps you like to read about it instead and should get hold of: Chocolat by Joanne Harris…or even the movie http://www.joanne-harris.co.uk/books/chocolat/.

A great Easter read and also a fabulous movie, which will leave you craving for artisan chocolate and a trip to France.

A great Easter read and also a fabulous movie, which will leave you craving for artisan chocolate and a trip to France.

Easter always seems to bring rain on Australia’s East Coast, at least, and so it’s a great time to curl up with a book, a movie and eat chocolate:

“The greatest tragedies were written by the Greeks and Shakespeare…neither knew chocolate.”
― Sandra Boynton

If you are participating in the A-Z Challenge, what was your C and feel free to provide a link and share your topic.

Love & chocolate moustaches,

Rowena

Byron Bay: Australia’s Alternative Paradise.

As  soon as you exit the Pacific Highway and take the Byron Bay exit, throw your watch out the window and prepare to slow down. You’re now on Byron Bay time. Not only that, you’re about to enter another world where it’s more or less assumed that you’re at least somewhat lateral, alternative, creatively inspired or just plain mad. Well, not quite everyone. Byron Bay is no longer the hippy mecca it once was but despite the yuppie blow-ins, it’s retained much of it’s original character. You might just need to look further afield to find it.

Byron is all about taking the road less traveled...the alternative route. Check out my kids exploring the grass off the well-beaten track.

Byron is all about taking the road less traveled…the alternative route. Check out my kids exploring the grass off the well-beaten track.

Dolphins viewed from Cape Byron Lighthouse.

Dolphins viewed from Cape Byron Lighthouse.

Whale Spout near Julian Rocks, Byron Bay.

Whale Spout near Julian Rocks, Byron Bay.

 

 

 

 

 

As we have family living in the Byron Bay hinterland, we tend to head up to Byron at least once a year and Cape Byron Lighthouse has become something of a yardstick of our kids’ growth over the years as I force them through another round of photos against it’s glowing white fascade. You really do need a good pair of sunnies out there.

Family Photo 2nd July 2010 outside Byron Bay Lighthouse

Family Photo 2nd July 2010 outside Byron Bay Lighthouse

Determination!

Determination!

We always stop for an ice cream at the lighthouse and it's always a race to see whether the kids can finish it before it melts.

We always stop for an ice cream at the lighthouse and it’s always a race to see whether the kids can finish it before it melts.

 

Of

Byron Bay looking North to Mt Warning.

Byron Bay looking North to Mt Warning.

 

 

 

 

 

 

Of  course, Byron i also renowned for it’s many gorgeous beaches and great surf. However, rather than giving you a picture postcard view of Byron Bay, in keeping with the spirit of Byron, I thought I’d share some of the ephemeral sights we’ve uncovered over the years. You see, when it comes to Byron Bay, anything is possible and you certainly don’t need a permit to be a little different.

Starting off at the beach, we came across a sand sculptor who was building the most amazing creations in the sand. He created this fire breathing dragon, which I’ve photographed here. You’ll notice he’s having a cup of tea and that’s my Royal Albert teacup which I photographed around Byron Bay on a few visits. I’m not ashamed of stepping out beyon dthe flow myself.

 

We met a guy who is a world class sandcastle builder and I offered his dragon a cup of tea.

We met a guy who is a world class sandcastle builder and I offered his dragon a cup of tea.

 

 

 

 

 

 

We also stumbled across this medley of musos and dancers who met up around sunset each evening just as the Rainbow Lorrikeets were churping away in the Norfolk Pine Trees beside the beach.  They sure showed me you’re never too old to boogie!

We stumbled across this random group of whatsy-me-call-its: dancers, musos and hangers on which meets around sunset at the Northern end of the beach. They sure showed me you're never too old to boogie!

Musicians and dancers, Byron Bay at sunset.

 

 

 

 

 

Crepes at the Beach: January, 2011.

Crepes at the Beach: January, 2011.

In January 2011, we had a wonderful surprise when a  group of French backpackers set themselves up just off the beach doing a roaring trade selling crepes…just like you’d see on a footpath in Paris. We felt absolutely spoilt indulging in scrumptious Nutella crepes or lemon and sugar after emerging from the surf. As you could imagine, this thriving little enterprise was operating without Council approval or any form of insurance. That is Byron Bay.

As much as we love the beach, the sun demands respect and so we stay off the beach much of the day. One of our other favourite hangouts in Byron Bay is the park beside the railway. This park has the most fabulous climbing tree, which is a type of fig. It got damaged in a storm I believe and it’s fallen over and now grows along the ground like a caterpillar. This makes for fabulous climbing, especially for really little kids who can reach the branches.

This tree has become something of a magic wishing tree and every time we go there, somebody has stuck something different in the branches and we can’t wait to see what’s there. We’re only talking about simple things like ribbons tied in the branches, a milk crate suspended by a rope but on one visit we came across a very touching artistic tribute by a grieving mother whose son had died in the park and she wants to help young people feel good about htemselves and help all of us feel more love.

Mister in our climbing tree in the Railway Park. Every time we go there, something else is hanging there or decorating the tree. It seems like a magic wishing tree although there's a rough side to the park here with drinking etc. We need to choose our moments wisely when we take the kids.

Mister in our climbing tree in the Railway Park. Every time we go there, something else is hanging there or decorating the tree. It seems like a magic wishing tree although there’s a rough side to the park here with drinking etc. We need to choose our moments wisely when we take the kids.

She decorated the climbing tree with bright yellow flowers and painted the park benches with all sorts of messgaes and graphics. I was still wandering around with my tea cup and photographed it wioth her artworks.

 

Tea Cup in the Railway Park, 2011.

Tea Cup in the Railway Park, 2011.

A heart broken mother whose son died in this park wrote these messages on the park benches.

 

Unfortunately, even paradise has it’s underbelly and Byron Bay is no exception. Unfortunately, our beloved park attracts some heavy drinkers who can get quite narky and obviously, this isn’t a suitable environment for the kids. I’ve also heard that there are quite a few rapes.

Thje photo below was taken at the old railway station where I’ve sure homeless people must doss down. Sadly, Byron Bay isn’t just all beautiful beaches, peace, love and serenity.

Sadly, Byron Bay isn't just all beautiful beaches, peace, love and serenity.

On a more poitive note, of course, no tour of Byron Bay is complete without going Kombi spotting. Back in the day, Kombis were all lined up prked along the beachfront with boards on their backs. You can still spot Kombis around town these days but they are obviously thinning out. Here’s one I spotted by the railway station:

In it's heyday, Byron Bay was Kombi paradise with rows of Kombis parked beside the each with boards on top.

In it’s heyday, Byron Bay was Kombi paradise with rows of Kombis parked beside the each with boards on top.

This is by no means a comprehenive tour of Byron Bay. I haven’t evn covered Byron Bay’s famous markets, which sell the very best chocolate donuts that ever walked this planet. They’re more of a cross between a jam donut and a chocolate croissant and just thinking about them is making me feel like getting in the car and driving  North.

While it’s a bit of a thing to climb Mt Warning or to the lighthouse to watch the sunrise, we are better equiped for watching the sunset and this is the prfect way to exit Byron Bay.

The Sun Set Byron Bay

The Sun Set Byron Bay

This is my second contribution to the Blogging From A to Z Challenge. Bis for Byron Bay.

xx Rowena

I am participating in the A-Z Challenge.

I am participating in the A-Z Challenge.

 

Too Much Chocolate Temptation!!!!

After indulging on Chocolate Caramel Slice all last week, I was going to be good this week. Perhaps against my better judgment, I decided not to turn my kitchen into a veritable Chocolate Caramel Slice factory by pumping out the next batch as soon as the last piece evaporated with my cup of tea. I decided to wait.

You see, I had become a new, reformed woman. Yes, even I was capable of some self-restraint and could also redefine chocolate as a “sometimes food”.

Restraint on the chocolate front is a new and particularly foreign concept for me. However, while doing my food and cooking research, I kept reading that chocolate is a “sometimes food” and after awhile, I had an attack of the guilts. Even this chocoholic was going to reform.

Although “sometimes” might mean occasionally, unfortunately when it comes to having a sweet, chocolaty treat, I am what you would call more of a “frequent flyer”. Try as I might, that late night sugar craving hits and I forget that I’d had a Tim Tam yesterday or Chocolate Caramel Slice all last week. I want chocolate and I want it now!! Believe me, depriving me of chocolate will result in a tantrum which makes Gordon Ramsey look like a purring, little pussy cat!

So here I was at home on Saturday night minding my own business and trying to be good. As you could probably appreciate, I’m not that good at being good. Yes, it’s confession time. There I was playing online Scrabble again and checking out puppies for sale on the side. While puppies aren’t chocolate or Chocolate Caramel Slice, I’m not supposed to be looking at puppies at the moment either but how can I resist? They’re just too cute. Besides, it’s not my fault. It’s all those terrible online advertisers who know the very weakest point in your Achilles heel and flash it up at you in a way you can’t resist. I looked up puppies once or twice on Gumtree and now they come and visit me every single day. It’s not my fault!

So there I was playing online Scrabble and looking at puppies when along came an invitation to get this app which provides you with endless recipes, shopping lists and all sorts of cooking info. Isn’t it cruel the way advertisers flash evil temptation at you when you’re practicing self-restraint?!! Before I knew it, this chocolate-starved, weak-willed chocoholic had succumbed yet again. I was whizzing up a chocolate cake.

This is how I came across this recipe for Flourless Nutella Cake. This recipe only required eggs and Nutella and took about 30 minutes to cook. Such almost instant gratification was too hard to resist. 1, 2, 3 and that cake was in the oven and the countdown was on.

Well, it wasn’t quite 1, 2,3. I had to beat the eggs up and heat the Nutella in the microwave and mix it all together. All that might have taken about 10 minutes but it was all very easy peasy and the results look truly professional. You would never guess that there were only 2 ingredients.

A close-up of inside the cake.

A close-up of inside the cake.

The kids were in bed when I made this but I’m fairly sure they could make it themselves with just a bit of supervision around the microwave and of course making sure the Nutella actually ends up in the cake and not in their tummies instead. I do try to limit how much Nutella the kids eat as it is definitely a sometimes food. A word of caution regarding nut allergies… Nutella contains hazelnuts.

So here is the adapted version…

 

The cake in its tin

The cake in its tin.

Flourless Nutella Cake Version 1.1

Based on recipe by Matt Moran, Masterchef.

Ingredients:

6 large eggs

360g Nutella.

Directions

  1. Preheat oven to 175C. Grease a round 21 cm springform or standard cake tin with spray oil and line with baking paper. I used a standard cake tin and it was fine.
  2. Crack eggs into a medium sized mix master bowl and beat on the highest speed until the eggs have tripled in volume, which should take 3- 6 minutes.
  3. Using a set of kitchen scales, weigh and measure out the Nutella. This is quite a messy business but finger-licking good! Probably best measuring it into a medium-sized glass bowl which then goes into the microwave to 20-40 seconds to soften the Nutella up.
  4. Add 1/3 whisked eggs to the softened Nutella and gently fold it in until well combined. The mix should turn dark brown. Add another 1/3 eggs and fold in. Repeat with remaining 1/3 eggs. Ideally, the Nutella will mix through easily but when I made it the Nutella was still firm and not mixing well so I returned the batter to the mixmaster and beat it carefully on a slow setting for a few minutes until the mix was dark brown and well mixed. It didn’t seem to do it any harm.
  5. Pour batter into prepared pan and place in the oven to bake until cooked through, about 20-40 minutes. Remove from oven and cool completely before removing from pan.
  6. I served it up with fresh strawberries and it could also like a dollop of cream but doesn’t need it.
  7. You could also dust a little icing sugar over the top.

Enjoy!

Feedback

I haven’t mentioned that I used to work in market research and so every time I dish up one of my new cooking creations or indeed “experiments”, I grill the family to get their detailed opinions. They’ve now come to understand that “good” and “nice” or especially “yuck” don’t cut the mustard. I need detail and they have become much more expressive.

Unfortunately, when I asked everyone what they thought about the Flourless Nutella Cake, it turned out that the rest of the family didn’t share my enthusiasm. My daughter said: “It tastes like egg.” She didn’t finish her piece. Our son said it needed icing. My husband wasn’t sure about the texture and didn’t really feel that it tasted chocolaty enough. He found the taste a bit vague. To be fair, I don’t think he’s tried many flourless chocolate cakes.

I am thinking of making it again and adding more Nutella…say 1-2 tablespoons.

I wonder if I’m the only mother in existence whose kids are so fussy about their chocolate cake?

How about you give it a whirl and let me know how it goes!

XX Rowena