NUTELLA® CHOCOLATE CAKE
This show-stopping, rich, moist, decadent chocolate cake is not for the faint of heart. It wins almost every time I have entered it in a cooking contest. This cake recipe translates well to cupcakes, as well.
Provided by Mama Fresh
Categories Desserts Cakes Chocolate Cake Recipes
Time 5h40m
Yield 12
Number Of Ingredients 25
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line the bottoms of three 8-inch cake pans with parchment paper and spray with baking spray.
- Combine flour, sugar, cocoa, baking powder, baking soda, salt, and espresso powder in a large bowl and whisk until well combined. Add milk, vegetable oil, eggs, and 2 teaspoons vanilla extract to flour mixture and mix together using an electric mixer on medium speed until well combined. Reduce speed and carefully pour boiling water into cake batter. Beat on high speed for about 1 minute to add air to the batter. Distribute cake batter evenly between the prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Remove from the oven and cool on a wire rack for 10 minutes. Run a table knife around the edges to loosen. Invert cakes carefully onto serving plates or cooling racks. Let cool completely. Trim tops of cakes to level, if necessary.
- Place 8 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 3/4 cup cream and 1 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Remove from heat and pour boiling mixture over chocolate and whisk until melted and smooth. Cool to room temperature. Beat using an electric mixer on high speed until chocolate mixture is lighter in color and fluffy in texture, about 1 minute. Immediately proceed to assemble the cake before the the whipped chocolate fudge filling hardens, which makes it difficult to spread.
- To assemble the cake, place 1 cooled cake layer with the trimmed side up on a cake pan or serving plate. Spread 1/2 the whipped chocolate fudge filling evenly on top. Add the next layer and spread remaining chocolate fudge filling on top. Top with third layer, trimmed side down.
- To prepare the buttercream frosting, use a stand mixer affixed with the paddle attachment. Beat together butter and confectioners' sugar on low speed until well blended. Add chocolate-hazelnut spread and increase the speed to medium. Beat for 2 minutes. Add 1 teaspoon vanilla extract and kosher salt and whip for an additional 30 seconds. Add 2 tablespoons heavy whipping cream and beat until the frosting lightens slightly in color and texture, about 1 more minute.
- Frost entire cake with buttercream frosting and chill for at least 1 hour.
- For the chocolate drippys, place 4 ounces chopped chocolate in the heatproof bowl of a stand mixer and set aside. Whisk together 1/4 cup cream and 1/2 tablespoon shortening in a small saucepan and bring to a boil over medium heat. Pour boiling cream mixture over chocolate and whisk until melted and smooth. Let cool slightly, then pour mixture into a clean squeeze bottle. Let set until it has the consistency of thin ranch dressing. Squeeze on top of the frosted cake and allow to drip down the sides. Chill until chocolate is set. Decorate the top of the cake with assorted confections of your choice and serve at room temperature.
Nutrition Facts : Calories 854.9 calories, Carbohydrate 99.4 g, Cholesterol 103.4 mg, Fat 49.5 g, Fiber 4.5 g, Protein 8.3 g, SaturatedFat 23.6 g, Sodium 513 mg, Sugar 75.3 g
ICE CREAM CAKE
I don't think a cook's job should be to deceive, but there is something appealing about the fact that this looks and tastes as if it were incredibly hard work and yet involves not more than a bit of stirring. You must, though, serve a warm sauce with it - it's the crowning glory - and I've certainly given you options below. To be frank, you can choose different biscuits/cookies, different nuts and different nubbly bits generally to mix in with the ice cream and give crunch, texture and sudden shards of flavour. I find it hard to believe, however, that this could be in any way improved. Sorry, but that's just how it is.
Provided by Nigella Lawson : Food Network
Categories dessert
Time 4h30m
Yield 8 to 10 servings
Number Of Ingredients 7
Steps:
- Let the ice cream soften either in the refrigerator for a while, or out in the kitchen.
- Line a 8-inch springform tin with clingfilm/clingwrap, both in the bottom and sides of the tin so that you have some overhang at the top.
- Empty the slightly softened ice cream into a bowl and mix in the peanuts, 150g/1 cup chocolate and peanut morsels or chips, Crunchie shards/honeycomb shards and 100g/1 cup of the Bourbon biscuit crumbs/chocolate cookie crumbs.
- Scrape the ice cream mixture into the springform tin flattening the top like a cake, and cover the top with clingfilm/clingwrap and place in the freezer to firm up.
- Serve the cake straight from the freezer, unmould from the tin and pulling the clingfilm/clingwrap gently away before putting on a plate or cake stand.
- Sprinkle the top of the cake with the extra 50g/1/4 cup of chocolate and peanut morsels or chips, and the remaining Bourbon biscuit crumbs/chocolate cookie crumbs.
- Cut into slices and serve with the butterscotch and chocolate sauces, letting both dribble lacily over each slice. If 2 sauces sound like too much trouble - they're not - just opt for the chocolate peanut butter sauce. It's hard to find an argument against it.
NUTELLA ICE CREAM TORTE
Categories Chocolate Dairy Dessert Freeze/Chill Fourth of July Kid-Friendly Frozen Dessert Summer Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Soy Free Kosher Small Plates
Yield Serves 12
Number Of Ingredients 5
Steps:
- Spoon 3 tablespoons Nutella into small pastry bag with small plain tip. Set aside to use for topping.
- Wrap outside of 9-inch-diameter springform pan with 2 3/4-inch-high sides with foil. Spread nut or chocolate chip ice cream evenly in bottom of pan. Using small spoon, drop half of remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread strawberry ice cream evenly over. Drop remaining Nutella by teaspoonfuls over ice cream, spacing drops evenly (do not spread). Freeze until firm, about 30 minutes. Spread vanilla ice cream evenly over. Using spatula, smooth top. Pipe reserved Nutella decoratively over top. Freeze just until Nutella is firm, about 30 minutes. Wrap torte in plastic and freeze at least 6 hours or overnight. (Can be prepared 1 week ahead. Keep frozen.)
- Let torte stand briefly at room temperature to soften slightly. Remove foil and plastic from pan. Using knife, cut around sides of pan; release sides. Press hazelnuts into sides of torte, if desired.
NUTELLA ICE CREAM
My coworkers have a serious obsession with Nutella and suggested I should make a batch of ice cream flavored with it. I took that challenge and created this recipe by modifying the basic ice cream recipe that came with my ice cream freezer. Easy and delicious. I had a hard time sharing it with my coworkers as I wanted to keep it all for myself.
Provided by DisneyGuy
Categories Frozen Desserts
Time 50m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Combine ingredients in a mixing bowl using a wire whisk. Nutella should be distributed through the mix but you will still have some flecks and small chunks of that do not dissolve.
- Pour mixture into ice cream freezer and freeze according to manufacturer's directions. For a firmer ice cream, place into freezer after removing from machine and freeze an additional 2-4 hours or until it reaches desired consistency.
Nutrition Facts : Calories 358.9, Fat 26.4, SaturatedFat 12.7, Cholesterol 63.1, Sodium 47.7, Carbohydrate 27.3, Fiber 1.5, Sugar 21.9, Protein 3.9
NUTELLA® ICE POPS
These pops are super quick and easy! Kids love them!
Provided by starangel886
Categories Desserts Frozen Dessert Recipes Popsicle Recipes
Time 3h10m
Yield 4
Number Of Ingredients 3
Steps:
- Blend whipped cream, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes.
- Pour mixture into ice pop molds; freeze until solid, at least 3 hours.
Nutrition Facts : Calories 136.8 calories, Carbohydrate 12.8 g, Cholesterol 14.5 mg, Fat 8.8 g, Protein 2.5 g, SaturatedFat 3.1 g, Sodium 46.7 mg, Sugar 11.1 g
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