Nutella Cake Recipe with Baileys Cream Recipe

Sunken Nutella cake with Baileys cream

Name: Sunken Nutella cake with Baileys cream
Total time: 1 h
Yield: Serves 12
Ingredients: 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

Sarah Cook

Published: February 24, 2016 at 3:16 PM

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Serves 12

Easy

Total time: 1 hr

+ cooling

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

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Alternatives

Complete the dish

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

Ingredients

Nutrition

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

BAILEYS CREAM

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

Nutrition: per serving

kcal582
fat46.8g
saturates22.4g
carbs29.6g
fibre2.9g
protein8g
salt0.4g

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.

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Authors

Sarah Cook

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