Nutella Cake - chocolate, hazelnut & other friends

Due to travel and the business of getting back into routine since returning from overseas, I haven't had a lot of time to discuss the Cookbook of the Month, The Flavour Thesaurus by Niki Segnit. However, I could not let the month slip by without sharing with you some of the great advice that this book offers for flavour pairings. No such book would be complete without a decent number of pages dedicated to chocolate and suitable pairings and examples of such delicious duos...

The usual and delightful suspects are there - chocolate & almond, chocolate & raspberry, chocolate & peanut, but there are some suggestions that rouse my curiosity and creativity...

Of course, the pairing of chocolate and its good friend the hazelnut comes as no surprise. The combination is probably known in the best form of the world renowned spread Nutella. It may not be especially daring, but by golly it works... Here is a recipe for a cake that combines chocolate and hazelnut (as well as a little hazelnut liqueur) to make an easy and decadent treat that won't last long! And yes, it's no misprint - it calls for an entire jar of Nutella ;)

Nutella Cake
Adapted Nigella Lawson recipe (serves 8 very generous Nigella portions, or 10 regular portions)

Ingredients
6 large eggs, separated
Pinch of salt
125g soft unsalted butter
400g Nutella
1 tablespoon Frangelico, rum or water
100g ground hazelnuts
100g dark chocolate, melted

100g hazelnuts (peeled weight)
125ml double cream
1 tablespoon Frangelico, rum or water
100g dark chocolate
25g milk chocolate

Method

1. Grease and line a 23cm springform round tin. Preheat the oven to 180ºC/gas mark 4.
2. In a large bowl, whisk the egg whites and salt until stiff but not dry. 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.
3. 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.
4. Pour into the prepared tin and cook for 40 minutes or until the cake's beginning to come away at the sides, then let cool on a rack.
5. 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. Transfer to a plate and let cool. This is imperative: if they go on the ganache while hot, it'll turn oily.
6. In a heavy-bottomed saucepan, add the cream, liqueur or water and chopped chocolate, and heat gently. 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. 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.
7.Ice the top with the chocolate icing, and dot thickly with the whole, toasted hazelnuts. If you have used Frangelico, put shot glasses on the table and serve it with the cake (this is optional, of course).

If you like chocolate and hazelnut as a pairing, why not consider some of these ingredients as unusual companions to chocolate as suggested by Niki Segnit, author of The Flavour Thesaurus:
- Lemon
- Chilli
- Cardamom
- Ginger
- Pear
- Anise
- Tomato

I endeavour to one day give some of these pairings a try in my kitchen - if only there were more time for cooking in life!

But tell me readers, have you ever tried any unusual flavour combinations with chocolate? And were they successful?


Ladybird x