Three ingredients and you have a cake, that was at least the idea with the original recipe. It’s been a few years since I first baked this cake, and when I was visiting work during my maternity leave, the occasion called for a cake that was both delicious and allowed itself to be baked in between babytime. A couple more ingredients have been added and it has become a little more fudgey.
300 G NUTELLA OR OTHER HAZELNUT CREAM
2 M/L EGGS
75 G FLOUR
1 TSP ESPRESSO POWDER
1 TSP VANILLA SUGAR
1 PINCH FLAKY SALT
35 G ROASTED AND SHELLED HAZELNUTS
Preheat the oven to 175 degrees celsius .
Butter and line an 18 cm spring mould with parchment paper.
Heat the nutella a little in the microwave to make it warm and slightly liquid.
With a whisk, stir the two eggs into the nutella and then flour, vanilla sugar, salt and espresso powder.
Mix it all to a batter without lumps.
Fold the hazelnuts into the batter.
Pour the btter in the spring mould and bake it in the middle of the oven for 30-35 min.
Test if the cake is done by sticking a toothpick into the middle, it should come out with a little flecks of cake on. The cake should preferably not be overbaked, as otherwise it will be too dry.
Allow the cake to cool completely in the mould.
2,5 DL HEAVY CREAM 38%
100 G NUTELLA
Whip the cream to stiff peaks fløden til stiff peaks.
Fold the nutella carefully into the cream with a rubber spatula.
Fill a piping bag with star piping tip with the cream and decorate the cake.
RED WOOD SORREL
Decorate the cake with fresh berries, chocolate balls and wood sorrel.