Happy 5th Anniversary, World Nutella Day!
This year’s celebration has been bigger and better than ever — and it’s only just begun. World Nutella Day is inching *ever* so close to 20,000 fans on Facebook, there are over 2,000 followers on Twitter, and the recipe posts have been pouring in for days now. You’re in for one heck of a roundup on Monday, so be sure to come back then — I’ll have half right here at Bleeding Espresso, and Sara of Ms Adventures in Italy will have the other half.
Sara whipped up a Flourless Nutella Chocolate Cake, and what did I make for this extra-special edition of World Nutella Day?
I’ve been curious about the cinnamon-Nutella combination for a while, so when I saw a Nutella Cinnamon Cake recipe at JamieOliver.com, I thought it’d give a whirl — with a Calabrese twist.
You see, this past weekend we were busy around here with our very first pig slaughter (post coming up, but no photos of the killing I promise), so that means I now have bags of finely ground peperoncino (chili pepper) in my kitchen. Why? Well because both peperoncino piccante (hot) and peperoncino dolce (sweet) are main ingredients in our salsiccia, supressata, guanciale, pancetta, carne salada, capocollo, and other pork products in Calabria.
And so, with Valentine’s Day coming up, I thought, why not spice up this cake even more — *and* bake it in a heart-shaped pan (thanks Mom!)?
I really like how this cake came out — just enough heat that you only feel it on your lips and in your mouth just as you’re finishing chewing, and it’s not overly sweet even with the Nutella. It reminded me a lot of a carrot cake, actually, but with a nice kick. The original recipe, by the way, puts hazelnuts on top of his, but (a) I didn’t have any; and (b) I’m not fond of nuts in my food, although I love nuts separately.
I don’t know how readily available sweet ground peperoncino is where you are, but to be honest, I’m not sure you need it. I added it because when I tasted the batter after only adding the hot pepper, it didn’t taste very sweet — you may be able to adjust with more sugar, or perhaps you don’t need any more sweetness at all for your taste. Feel free to play around and let me know what you come up with!
Nutella Spice Cake
(adapted from Nutella Cinnamon Cake at JamieOliver.com)
- 175 g softened butter
- 175 g caster sugar (I used granulated; it was fine…hah!)
- 3 eggs
- 200 g self-rising flour*
- 1 tsp baking powder**
- 2 tsp ground cinnamon
- 3 tsp ground peperoncino piccante
- 2 tsp ground peperoncino dolce
- Pinch of nutmeg
- 4 tablespoons milk
- 4 rounded tablespoons of Nutella
*I didn’t have self-rising flour, so I followed these instructions for making my own self-rising flour. It seemed to work.
**I used Italian baking powder that already had vanilla in it, so you might want to add a teaspoon of vanilla extract to make up for that flavor.
1. Preheat oven to “180C/gas 4/ fan 160C” according to the original recipe. I put it at 160 or so (hard to regulate my pathetic oven’s temp); that’s 325F. Grease and flour pan (20 cm/8 inch round) or loaf tin. Or heart-shaped pan like I used.
2. Put all the ingredients except the Nutella in a bowl and mix well either with a wooden spoon or an electric mixer until the batter is “light and fluffy.”
3. Tip 3/4 of the batter into the baking pan and spread it level. Now plop in the four spoons of Nutella in four separate places.
4. Swirl the Nutella around a bit with a skewer and then top with the remaining batter and level it all out so the Nutella is covered. I then sprinkled some more hot pepper on top for some color.
5. Bake for about one hour “until risen and nicely brown” or until the top springs back to the touch and a toothpick inserted in the center comes out clean. Mine only took about 45 minutes, so watch your cake to be sure. If it’s browning too quickly, cover it with foil.
6. Let cool in the baking vessel for at least 10 minutes before turning it out of the pan. Just before serving small pieces of the cake, I put some more Nutella on as icing. YUM.
Ah, and since I promised to tell you what to do with an empty Nutella jar, let me share my method of not wasting one single morsel of the chocolate hazelnet goodness. Heat milk and pour it into the jar. Stir, shake (with lid on), do whatever you need to get as much of the Nutella into the milk as possible, and you have yourself a lovely Nutella hot chocolate (and a very easy to clean jar if you’re saving it).
Buon World Nutella Day from *all* of us at Casa Fabio!
Remember, Monday is the big roundup, so be sure to come back for an amazing amount of Nutella fun!