Choco-nocciole – ricetta della settimana

Recipe from Torte magiche by Christelle Huet-Gomez
Photo: Valérie Guédes

 

 

 

 

 

 

Preparation time: 20 minutes
Cooking time: 50 minutes
Resting time: 2 hours

For 8 servings
4 eggs
100 g granualted sugar
1 tablespoon of water
100 g chocolate-hazelnut spread such as Nutella ®
80 g unsalted butter
90 g cake flour (not self-rising)
45 cl milk at room temperature
1 pinch of salt
20 cm square cake pan in silicone or lined with greased baking parchment

Preheat the oven to 150 °C.
Separate the egg whites from the yolks. Beat the yolks with the sugar and the water until light. Add the chocolate hazelnut paste. Melt the butter and incorporate it into the batter. Add the flour and salt. Mix for a few minutes then add the milk, a little at a time, whisking continuously.

Beat the egg whites to stiff peaks. With the aid of a whisk incorporate them into the batter. Transfer the batter to the prepared cake pan, smooth the surface with a spatula and bake for 50 minutes. When removed from the oven, the cake will appear slightly soft and unset. Prior to unmolding, refrigerate the cake for at least 2 hours in order to allow it to set properly.

The extra touch
Decorate the cake with chopped hazelnuts.
You can also prepare a quick icing by mixing 175 g of chocolate-hazelnut spread such as Nutella ® and 25 cl of heavy cream. Refrigerate for 2 hours prior to use. Just before applying, whip to render the icing smooth and dense.