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Layer cake with Nutella brownie, Nutella mousse, Nutella glaze, melted chocolate and toasted hazelnuts.
For the brownie:
Preheat oven to 350ºF. Butter a round cake pan (9 by 1 ½ inch pan) and set to the side.
Melt butter and cocoa powder in the microwave, very slowly. You will want the cocoa to completely blend with the butter until it is smooth. When it’s silky, add sugar, Nutella and melted chocolate. Whisk in eggs. Add flour and salt. Fold. Make sure there are no lumps! Pour into cake pan and bake for 30 minutes.
When it is done, take it out of the oven and allow to cool for at least 2 hours. In the meantime, prepare the Nutella mousse.
For the mousse:
In a medium size steel bowl, add heavy cream, espresso power and hazelnut extract. Whisk until the espresso powder is dissolved. Add Nutella and, using an electric beater, whisk until soft peaks form; this should take around 2-3 minutes. Do not overbeat though. Cover the bowl and refrigerate for 2 hours. Prepare the Nutella glaze now.
For the glaze:
Add powdered sugar, Nutella and milk to a medium size bowl. Whisk together until smooth. Now melt the chocolate for the drizzle.
For the drizzle:
Prepare a double boiler filled with an inch of water and melt chocolate slowly until smooth. Set aside.
For the toasted hazelnuts:
After blanching and toasting the hazelnuts, roughly chop them and set aside.
To assemble the cake:
First start off with the cooled Nutella brownie. Using a serrated knife carefully cut the brownie into 2 layers. Set one layer aside, leaving the other bottom layer where you will fully prepare and present it when it is done.
Take the Nutella mousse out of the refrigerator and spoon onto the bottom brownie layer. It should flow over the whole cake. Using a spatula spread over the brownie, leaving an inch or so of the edges of the brownie bare (when you put the final brownie layer on top, it will naturally push some of the mousse further.)
Drizzle 1 ounce of the chocolate drizzle over the mousse layer.
Carefully put the top brownie layer over the mousse layer. Drizzle the rest of the melted chocolate over the top layer. Pour the glaze over the top brownie layer and spread evenly. Let is drip over the sides of the cake.
Last but not least, sprinkle the chopped hazelnuts over the top of the cake. Buon Appetito!
This deliciously fluffy, vegan cake is perfect for using Thanksgiving leftovers. Aside from the cranberry sauce and chocolate chips, it’s almost entirely sweetened with fruit—truly healthy enough for breakfast! If you haven’t tried baking with date paste yet, this is a great recipe to start with!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!