Nutella Cake

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.

NUTELLA CAKE
8-10 SERVINGS.

CAKE:
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.

NUTELLA CREAM:
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.

DECORATION:
RASPBERRIES
CHOCOLATE BALLS
RED WOOD SORREL

Decorate the cake with fresh berries, chocolate balls and wood sorrel.

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