Try our Nutella cake with Baileys cream, then check out our Ferrero Rocher cake, Ferrero Rocher cucpakes and Italian chocolate hazelnut cake.


  • 175g butter, diced plus extra for greasing
  • for dusting cocoa
  • 150g dark chocolate, broken into chunks
  • 200g Nutella
  • 150g light muscovado sugar
  • 125g ground hazelnuts
  • 6 eggs, separated
  • 25g hazelnuts, chopped


  • 300ml double cream
  • 4 tbsp Baileys
  • 1 tbsp plus extra for dusting icing sugar
  • ¼ tsp (optional) sea salt


  • 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.



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