Nutella and Hazelnut Cake
This cake is so easy to make that even kids can do it for themselves. It is flourless so it can also be enjoyed by those with gluten allergy.
The cake rises like a souffle, so it will fall when taken out of the oven. Just follow the 25 to 27 minutes cooking rule, and maximum heat of 170°C, and it’ll be fine. Serve it with ice cream and hazelnuts and you’re good to go.
INGREDIENTS:
Serves 6-8
• 250g Nutella
• 4 eggs
• 60g hazelnut, roughly crushed
• 500g vanilla ice cream
METHOD:
• Melt the Nutella in a bain-marie.
• In a large mixing bowl , beat the eggs to firm peaks, using if possible, an electric whisk. Gently fold the beaten eggs into the melted Nutella.
• Pour the mixture in a 18cm cake mould and sprinkle with crushed hazelnuts.
• Bake at 170°C for 25-27 minutes. Cool down to room temperature before cutting.
• Serve with vanilla ice cream.
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