Nigella Lawson’s Nutella cake

Are you looking for recipe inspiration Nigella Lawson's Nutella cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Nigella Lawson's Nutella cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Nigella Lawson's Nutella cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Nigella Lawson's Nutella cake delicious at home, because as long as you know the trick, this dish can be a special treat.

As for the number of servings that can be served to make Nigella Lawson's Nutella cake adalah 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

So, this time, let’s try it, let’s create it Nigella Lawson's Nutella cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Nigella Lawson's Nutella cake use 14 type of material and 6 manufacturing step. Here’s how to make the dish.

Ingredients and spices that need to be prepared to make Nigella Lawson's Nutella cake:

  1. cake
  2. 6 large eggs, separated
  3. 1 pinch salt
  4. 125 grams soft unsalted butter
  5. 400 grams Nutella
  6. 1 tbsp Frangelico, rum or water
  7. 100 grams ground hazelnuts
  8. 100 grams dark chocolate, melted
  9. 25 cm Springform tin, greased and lined
  10. icing
  11. 100 grams hazelnuts
  12. 125 ml double cream
  13. 1 tbsp Frangelico, rum or water
  14. 125 grams dark chocolate

Steps to make Nigella Lawson's Nutella cake

  1. Preheat the oven to 180ºC/gas mark 4. 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.
  2. 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.
  3. 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.
  4. 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. (Believe me, I speak from experience.)
  5. 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.
  6. 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.

How ? It’s easy? That’s how to make Nigella Lawson's Nutella cake which you can practice at home. Hopefully useful and good luck!

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