Thursday, November 6, 2014

Nutella Cake

Nutella Cake
I love Nutella.  I know it isn't good for me, but it is delicious, and so every once in awhile I have to let go and make something incredible out of this addictive food.  I got the idea for this dessert after making both my Chocolate Peanut Butter Protein Brownies and my Almond Butter Birthday Cake, and wondering what it would taste like if I substituted Nutella for the healthy nut butters and maple syrup in these recipes.  The result is this cake, which tastes as good as it looks and had my daughter exclaim that it is "the best cake you have ever made mom, ever!"  I think I actually cooked mine a few minutes too long and if you were to slightly undercook it, so it was gooey in the center, it might be even better.  But if you like fudge, and brownies and chocolate, and of course Nutella, then you have to try this cake.  It has to be better for you than simply eating spoonful after spoonful straight from the jar as I have sometimes found myself doing!

Nutella, eggs and vanilla
Nutella Cake

1 (13 ounce) jar Nutella (about 1 C.)
5 organic eggs
1 T. pure vanilla extract
1/3 C. dark cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
4 oz. dark chocolate, melted

In a stand mixer, or by hand, mix together the Nutella, eggs and vanilla until fully combined.  In a separate bowl, sift together the cocoa powder, baking soda and salt and then add to the Nutella mixture.  Once mixed in, slowly pour in the melted chocolate and stir.  Batter will be thick, so quickly pour into a greased 9-inch round pan and bake at 350F for 35 - 40 minutes.  Let cool slightly and enjoy warm with fresh whipped cream or vanilla ice cream. 

ready to bake

hot from the oven

ready to cut

close up view

my lucky son's dessert plate

my breakfast!! (before a good workout)
served with organic whipped cream, natural peanut butter,
and chopped walnuts

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