Preheat the oven to 180°C/gas mark 4. And did the ganache with only 50 grs of chocolate and 50 ml of double cream plus 1 tsp of Francelico. Didn't have any ground hazelnuts so tried ground almonds instead. (Believe me, I speak from experience.) Was very doubtful about not adding any flour and almost added a tablespoon just to make myself feel better but decided against it as the final batter seemed just the right consistency. I have made this cake multiple times over the years. The cakes are done when they are risen and firm to the touch. Will definitely make again. It’s so moist, it can easily be served as pudding with cream. For more information on our cookies and changing your settings, click, Get our latest recipes, competitions and cookbook news straight to your inbox every week, Get our latest recipes straight to your inbox every week, Get the Milk Chocolate and Nutella Icing recipe here, Milk Chocolate and Nutella Icing (link to recipe in method below). Using a small serrated knife, cut a nest out of each cupcake. Although this fact is somewhat debatable, as a cupcake flavour it has proved to be an undeniable success! I made this for my son's birthday , doubled the quants and made 2 cakes . Transfer to a plate and let cool. My friends thought it was a Ferrero Rocher cake, not a Nutella cake. How many cupcakes do you get from the Nutella Cake recipe? Nutella contains palm oil whose mass production is disastrous for the environment and animals living in those endangered forests. Create these tasty cupcakes with everyone's favourite hazelnut spread. I’ve done it with and without the icing, and it’s just as nice without it. A cupcake version should be baked at the same temperature as the large cake and should take about 20-25 minutes to bake. It is so moist and the ground hazelnuts give it great texture. Toast the hazelnuts in a dry frying pan until the aroma wafts upwards and the nuts are golden-brown in parts: keep shaking the pan so that they don't burn on one side and stay too pallid on others. For more information on our cookies and changing your settings, click here. Spoon a teaspoonful of the warmed Nutella on top of each and gently swirl it through the batter with a skewer or small spoon. This is imperative: if they go on the ganache while hot, it'll turn oily. Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. Fill the cupcake cases between half and two-thirds full of cake batter. Get brand new recipes from these chefs and many more…, By clicking SUBMIT, I consent to you using my details to send me The Happy Foodie newsletters and confirm that I have read and understood Penguin Random House's, © 1995-2020 Penguin Books Ltd. Thks once again Nigella! Line a 12-hole muffin tray with muffin cases. Simple,yet elegant and simply delicious! So delicious! Should we leave off the hazelnuts and go for a different topping, for example chocolate as the other comment suggests? I couldn't find any ground hazelnuts so I used coconut flour instead and still turned out great! Chocolate Hazelnut Cupcakes – 175g Unsalted Butter/Stork – 175g Light Brown Sugar – 50g Finely Chopped Skinned Hazelnuts – 3 Large Free Range Eggs, beaten – 140g Self Raising Flour – 35g Cocoa Powder. done it twice, it's delicious! I also did as someone else suggested and iced round the sides of the cake which for me just finished it off. This recipe is born out of the fact that I can’t resist a bit of a recipe challenge. Not only is this one of the easiest cakes to make, it happens - joyously - to be one of the most delicious. I am going to another party in a month, and I am hoping I can freeze this cake and take it there instead, as I don't have much spare time for baking at the moment. this being January and my trousers being somewhat tight, I have decided not to eat it just yet! With a sweet treat for every occasion, this is a tempting window onto the world of Primrose Bakery. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. I have just made this cake for the third time and it has turned out beautifully. When it became clear that we were firmly ensconced in the business of cupcakes, many of the new flavours we developed were inspired both by our own tastes and those of our children. Please don't feel obliged to rush out and buy a bottle of Frangelico, the most divinely declasse hazelnut liqueur, its monkish derivation signalled by the rope that is hung from the holy-brother-shaped bottle. The cake tastes nicer the next day after being in the fridge overnight. I couldn't find the liquor so just used water and used ground almonds instead of ground hazelnuts but it still tasted amazing, very moist, chocolatey and rich :). The first time I baked this I froze 1/4 of the cake (still in my freezer waiting to be devoured!). Nigella's Nutella Cake (from HOW TO BE A DOMESTIC GODDESS) is a flourless cake made with Nutella and ground hazelnuts (hazelnut meal). In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and ground hazelnuts. An easy recipe to follow and always a success! If the centres of the cakes sink badly then you could fill the indent with whipped cream or ice cream and then drizzle over the cooled (but not set) icing, plus a couple of toasted hazelnuts, just before serving. Divide the batter evenly between the muffin cases, to about two-thirds full. In a large bowl, whisk the egg whites and salt until stiff but not dry. Remove the cupcakes from the oven and place on a wire rack to cool. Built by Embark. This recipe is a definite keeper! Can I freeze the ganache topping? Even one of my friends that is not big fan of chocolate said it was 'delicious'. The cake is a single layer cake and from the recipe we would suspect that it would make approximately 16 cupcakes. Preheat the oven to 180°C/gas mark 4. If you manage to to keep the cake going for a couple of days, it is nice to zap a piece in the microwave for about 10 seconds to slightly melt the chocolate icing. For US cup measures, use the toggle at the top of the ingredients list. Do you think the cake will be ok to freeze? Just tried this cake for the first time. It is sooo delicious. Get our latest recipes straight to your inbox every week. Line a 12-hole muffin tray with muffin cases. Bake in the centre of the oven for 20-25 minutes, or until raised and golden brown and a skewer inserted into the centre of one of the cakes comes out clean. I just baked it today for Nutella Day (I baked it for the first time last week). In a large bowl, whisk the egg whites and salt until stiff but not dry. My household is totally addicted! We’d love to pop into your email inbox every Friday with foodie give-aways, cookbook news and inspiring recipes just like these. Heat the Nutella in a small pan on the hob until very slightly warm and easier to stir. I didn't bother with the icing, I serve it with a custard whipped cream. This Nutella cupcake recipe is great decorated with an extra Ferrero Rocher chocolate! If you have used Frangelico, put shot glasses on the table and serve it with the cake. Fill the cupcake cases between half and two-thirds full of cake batter. Thank you {% member.data['first-name'] %}.Your comment has been submitted. Yet I would be grateful to nigella.com to promote another brand of chocolate hazelnut spread (preferably an organic one). Copyright © 2020 Nigella Lawson, 1 tablespoon frangelico (or rum or water). Get our latest recipes, competitions and cookbook news straight to your inbox every week I added a mashed up daim bar to the top with the nuts to add a bit of crunch. This recipe makes 12 Cupcakes! When the cupcakes are completely cool, spread each one with a good spoonful of the Milk Chocolate and Nutella Icing (get the recipe here) and decorate as you wish – perhaps even with a Ferrero Rocher chocolate! Moreover now there are many different choices of pastes and some are as good as Nutella. I also divided the batter between 2 smaller cake tins and put a layer of the ganache in between and it was fine. I don't think 100 grs of hazelnuts are needed though but I toasted them anyway as I like eating them as snacks. I’d love to travel back in … Nutella is pretty magical on its own, but when stuffed inside my best chocolate cupcake recipe and added into a buttercream frosting… well you just can’t beat that. Love this cake!! I use hazelnuts bought ready-ground, but ones you grind yourself in the processor will provide more nutty moistness. In a separate bowl, beat the butter and Made this cake yesterday and it's amazing! Fold in the cooled, melted chocolate, then lighten the mixture with a large dollop of egg white, which you can beat in as roughly as you want, before gently folding the rest of them in a third at a time. In a separate bowl, beat the butter and Nutella together, and then add the Frangelico (or whatever you're using), egg yolks and hazelnut meal. My local shop doesn't have them so I've done the first one with walnuts and second with Brazil nuts since they ran out of walnuts. Ingredients. Beat in the eggs, one at a time, mixing briefly after each addition. Our answer. Unmould the cooled cake carefully, leaving it on the base as it will be too difficult to get such a damp cake off in one piece. Preheat the oven to 180ºC/160ºC Fan/gas mark 4/350ºF. In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale … However as this cake does not contain any flour, it does have a tendancy to sink slightly in the centre and this may be more pronounced if it is baked as cupcakes. Before you get in the car and come over!! You will need an electric hand mixer, a 12-hole muffin tray and muffin cases. Once the chocolate's melted, take the pan off the heat and whisk until it reaches the right consistency to ice the top of the cake. Nigella's Nutella Cake (from HOW TO BE A DOMESTIC GODDESS) is a flourless cake made with Nutella and ground hazelnuts (hazelnut meal).The cake is a single layer cake and from the recipe we would suspect that it would make approximately 16 cupcakes. Built by Embark. The cake is fine decorated with 50 grmas of hazelnuts. Soften the Nutella slightly in the microwave and spoon into the nests, and then ice the cupcakes with chocolate ganache. Another I would say is it's maybe better to not whip the egg whites at the start as by the time you get around to using them they begin to separate (although it didn't seem to matter in the end). Copyright © 2020 Nigella Lawson. Get the Milk Chocolate and Nutella Icing recipe here. Thank you {% member.data['first-name'] %}.Your comment has been submitted. This cupcake is one such recipe, as Lisa’s son Ned and Martha’s daughter Millie believe that Nutella should be eaten with everything. Registered office: 20 Vauxhall Bridge Road, London, SW1V 2SA, UK, We use cookies on this site and by continuing to browse it you agree to sending us your cookies. This time I did the ganache with only 100 grs of chocolate and 100 ml double cream plus 1 tbsp frangelico. Thanks again for your recipes, I love them! In a bowl cream the butter and sugar with an electric hand mixer until the mixture is pale and smooth. It rises beautifully (surprisingly) and tastes and smells like ferrero rocher. It tastes fabulous. F x. Went down a treat at my friends party and was demolished! Allow the cupcakes to cool in their tin for 10 minutes before turning them out onto a wire rack.