Nutella Ice Cream Torte Recipes

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NUTELLA ICE CREAM TORTE



Nutella Ice Cream Torte image

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

1 13-ounce jar Nutella (hazelnut-chocolate spread)
2 pints nut or chocolate chip ice cream or frozen yogurt, softened
2 pints strawberry ice cream or frozen yogurt, softened
2 pints vanilla ice cream or frozen yogurt, softened
Coarsely chopped toasted hazelnuts (optional)

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® CHOCOLATE CAKE



Nutella® Chocolate Cake image

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

nonstick baking spray
2 cups all-purpose flour
2 cups white sugar
¾ cup unsweetened cocoa powder
2 teaspoons baking powder
1 ½ teaspoons baking soda
1 teaspoon salt
1 teaspoon instant espresso powder
1 cup milk
½ cup vegetable oil
2 eggs
2 teaspoons vanilla extract
1 cup boiling water
8 ounces bittersweet chocolate, finely chopped
¾ cup heavy whipping cream
1 tablespoon shortening
1 cup unsalted butter, at room temperature
2 cups confectioners' sugar
⅔ cup chocolate-hazelnut spread (such as Nutella®)
1 teaspoon vanilla extract
1 pinch kosher salt
2 tablespoons heavy whipping cream
4 ounces bittersweet chocolate, chopped
¼ cup heavy whipping cream
½ tablespoon shortening

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

NUTELLA ICE CREAM



Nutella Ice Cream image

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

2 cups half-and-half (chilled)
1 cup whipping cream (chilled)
1/4 cup sugar
8 ounces nutella

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

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