This Nutella cake is a real treat, based on the famous hazelnut and chocolate spread but with much more besides: three layers of pure, soft chocolate sponge, interspersed with a soft and tasty filling made with mascarpone cheese and Nutella. A triumph of taste and pleasure for all lovers of Nutella. This fabulous cake is very easy to make, and you can decorate it in many ways: for example, make the cake even more magnificent, as we did, with a scattering of chocolate curls, or more simply with icing sugar, or with a fashionable icing of sugar paste, or with whipped cream, and so on. It’s perfect for a party, and is loved by both children and adults. Now let’s find out how to make this fantastic dessert: it will be quite easy if you just follow what the chef does in our picture gallery, step-by-step. It will be a severe challenge to your diet, but when needs must ….!
Preheat the oven to 170°C. Grease and flour a 24cm pudding basin-shaped mould. Beat the eggs with the sugar in a bowl with an electric hand whisk until you get a clear, dense mixture. Sift the flour, baking powder and cocoa powder over the mixture and incorporate gently with a wooden spoon. Gently fold in the melted butter and milk. Pour into the mould and bake for about 30 minutes. Remove from the oven and allow to cool for 5 minutes in the mould, then place it on a rack and let it cool completely. Now cut the cake horizontally to get 3 layers. Prick each layer with a toothpick or fork and sprinkle with coffee. Using the electric hand whisk, mix the mascarpone cheese and the Nutella until smooth and creamy. To assemble, alternate layers of sponge cake with thick layers of the Nutella cream. Finally spread the filling evenly over the entire surface of the cake and decorate with curls of dark chocolate.
Beat the eggs with the sugar in a bowl with an electric hand whisk until you get a clear, firm consistency