20630

Sunken Nutella cake with Baileys cream

  • serves 12
  • A little effort

This indulgent sunken Nutella cake with Baileys cream is sure to be a crowd-pleaser, plus, it's easy to make

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Ingredients

  • butter 175g, diced plus extra for greasing
  • cocoa for dusting
  • dark chocolate 150g, broken into chunks
  • Nutella 200g
  • light muscovado sugar 150g
  • ground hazelnuts 125g
  • eggs 6, separated
  • hazelnuts 25g, chopped
  • double cream 300ml
  • Baileys 4 tbsp
  • icing sugar 1 tbsp plus extra for dusting
  • sea salt ¼ tsp (optional)

Method

  • Step 1

    Heat the oven to 180C/fan 160C/gas 4. Butter and lightly dust with cocoa a 22-23cm round cake tin with a springform or loose bottom, tipping out the excess. Put the chocolate, Nutella, sugar and butter in a big saucepan and melt slowly over a very low heat, stirring occasionally. Remove from the heat to stir in the ground hazelnuts then egg yolks, one at a time.

  • Step 2

    Beat the egg whites until stiff peaks form, then spoon a third of the whites into the chocolate mixture and mix in well to loosen it. Gently fold in the rest of the whites with a big metal spoon or spatula.

  • Step 3

    Scrape the mixture gently into the tin, scatter with the chopped hazelnuts and bake for 30-35 minutes until the top surface is crisp but doesn’t feel quite set underneath. Cool completely.

  • Step 4

    To serve, remove the cake from the tin and dust with a little cocoa plus pinches of icing sugar if you like. Put the double cream, Baileys, 1 tbsp icing sugar and salt in a bowl and whisk until thickened and just holding its shape. Cut the cake into thin slivers and serve with spoonfuls of the cream.

Nutritional Information

  • Kcals 582
  • Fat 46.8g
  • Saturates 22.4g
  • Carbs 29.6g
  • Fibre 2.9g
  • Protein 8g
  • Salt 0.4g
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