A chocolate lover's dream, this Bailey's cake with Nutella is rich, gooey and delicious. It takes just over an hour to make, and serves up to 12 people.
- 175 g butter, diced plus extra for greasing
- cocoa powder, for dusting
- 150 g dark chocolate, broken into chunks
- 200 g Nutella or other chocolate-hazelnut spread
- 150 g light muscovado sugar
- 125 g ground hazelnuts
- 6 eggs, separated
- 25 g hazelnuts, chopped
- 300 ml thickened cream
- 4 tbsp Bailey's Irish cream liqueur
- 1 tbsp icing sugar, plus extra for dusting
- ¼ tsp sea salt (optional)
- Heat the oven to 180C. 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.
- 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.
- 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.
- 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.
Either buy ground hazelnuts from supermarkets or health food shops, or whizz blanched hazelnuts in a food processor until they look like ground almonds.
This recipe is…
Please note, nutritional information is approximate and based on the uncooked ingredients.
|- Saturated fat||21.3 g|
|Total carbohydrates||26.3 g|
|- Sugars||24.7 g|
|Dietary fibre||2.1 g|