Nigella’s Nutella cake – Le cake au Nutella de Nigella

Posted on January 31, 2011 by Sweet Artichoke

(en français, plus bas)

There are times when taking pictures can be terribly frustrating… No matter which angle, which plate, how many dozens of shots and I still did not manage to be satisfied with the pictures I had taken from this cake…

Yesterday was a very frustrating photographic day: I had just baked these awesome – and believe me: they are awesome – mini nutella cakes for the second time and they deserved to look at their best… But I think the icing ruined the whole thing, or maybe, was it the bad light? I think it does not matter as long as you try the cakes, they worth it!!

It was my first time to try one of Nigella Lawson’s recipes and her Nutella cake had struck my wildest dreams… I just loved the idea of a simple cake, whose main ingredient would be Nutella,.

Instead of baking a single cake, I decided to make mini-cakes, using 8 ramekins. Not only is this batter one of the easiest and quickest I have ever prepared, but it is also gluten-free!

I baked the first batch on Thursday and brought some of them (that is the ones I had not eaten…) to work and can’t resist quoting what one of my colleagues wrote on her FB page: “Super fluffy, feels like a cloud in the mouth”…

I made a second batch on Saturday and added a simple dark chocolate glazing. To my taste, I prefer without the glazing and decoration…

Recipe:

I followed Nigella’s recipe, omitting the Frangelico/rum/water.

The recipe can be found : here.

As I prepared mini cakes in ramekins, I reduced the cooking time to 30 minutes.

For the icing: I only used melted dark chocolate, which probably made the mini-cakes look a little too stiff for my aesthetic taste!

I served the mini-cakes with “chocolate canelloni, stuffed with Nutella crème chantilly”:

Chocolate Canelloni with Nutella crème chantilly:

ingredients for about 12 canelloni:

100g dark chocolate, melted

2dl full cream

4 tablespoons Nutella

Method:

First prepare the crème chantilly au Nutella (whipped cream flavoured with Nutella) by whipping 2 dl of cold full cream until firm.

Add the 4 tablespoons of Nutella. Refrigerate the Nutella whipped cream.

To make the chocolate “canelloni”, melt 100g dark chocolate and spread it when still warm on a 6x8cm parchment paper (see picture below). Once the grid is made, immediately spread some nutella-whipped cream in the middle and close the extremities. Refrigerate for at least 1 hour.

I am sending these Nutella mini-cakes to:

Dessert wars no. 1: Go nuts using Nutella

Maison cupcakes on the occasion of Forever Nigella2, Seduced by chocolate

World Nutella Day, which is on 5th February, an event organized by Sara from Ms. Adventures in Italy and Michelle from Bleeding Espresso

Il ya des moments où prendre des photos peut être terriblement frustrant… Peu importe l’angle , les accessoires, combien de prises de vues et aucune des photos que j’ai prises de ces gâteaux ne me plaisent…

Malgré tout, j’adore prendre des photos, et cela, même si j’ai encore à apprendre les subtilités de l’ouverture, de la vitesse, etc .. J’ai l’habitude de toujours avoir un petit Nikon dans mon sac à main “au cas où» …Cependant, hier fut une journée photo très frustrante mais très heureuse culinairement !!: car j’avais préparé une deuxième fournée de ces fabuleux petits gâteaux au Nutella – et croyez-moi: ils sont vraiment délicieux- et ils méritaient d’être pris sous leur meilleur angle !! Eh bien, il faudra faire avec les photos pas terribles, mais essayez le gâteau, il en vaut la peine!

C’était la première fois que j’essayais une recette de Nigella Lawson car son cake au Nutella avait frappé mon imagination et mes rêves les plus fous … L’idée d’un gâteau simple, dont l’ingrédient principal serait Nutella m’avait totalement séduite.
Au lieu de faire un grand gâteau, j’ai utilisé 8 petits moules, pour faire des mini-gâteaux. Non seulement la pâte est l’une des plus facile et plus rapide que j’ai jamais préparée, mais elle est également sans gluten!

Je les ai préparés une première fois le jeudi et en ai apporté quelques uns au bureau (enfin, ceux qui restaient…) et je ne peux pas m’empêcher de citer ce que l’une de mes collègues a écrit sur sa page FB: “Super moelleux,, il fond comme un nuage dans la bouche “… Si ça ne vous donne pas envie de l’essayer…

J’ai fait une deuxième fournée, le samedi et a ajouté un glaçage au chocolat noir simple, pour rester proche de la recette de Nigella. Cependant, après avoir goûté, je préfère sans glaçage….

ingrédients pour 8 petits moules (ramequins)

recette de Nigella Lawson, en anglais: ici

(j’ai suivi sa recette à la lettre, omettant simplement l’alcool et modifiant le glaçage)

6 gros oeufs, blancs et jaunes séparés
une pincée de sel
125g de beurre mou à température ambiante
400g de Nutella
100g noisettes moulues
100g de chocolat noir, fondu

Préparation:

Préchauffer le four à 180 º C th.

Battre les blancs d’œufs et le sel en neige ferme mais pas trop compacte.

Battre le beurre et le Nutella ensemble, dans un autre saladier
et puis ajouter les jaunes d’œufs et les noisettes.
Incorporer le chocolat fondu et un peu refroidi, puis ajouter en plusieurs fois les blancs d’oeufs.
Verser dans les moules, recouverts de papier sulfurisé et cuire pendant 30minutes. Laisser refroidir sur une grille.

Pour le glaçage: Je n’ai utilisé que du chocolat noir fondu, ce qui a probablement rendu les mini-gâteaux un peu trop fermes pour mon goût esthétique!

J’ai servi le mini-gâteaux avec des ”Canelloni au chocolat fourrés au Nutella “:

ingredients pour une douzaine de canelloni:

100g chocolat noir, fondu

2dl crème entière bien froide

4 cuillères à soupe de Nutella

Préparation:

Préparer la crème chantilly au Nutella: fouetter 2 dl de crème entière froide jusqu’à consistance ferme, puis ajouter 4 cuillères à soupe de Nutella.

Mettre au réfrigérateur.

Faire fondre our les 100g de chocolat noir et le verser comme une grille sur des rectangles de papier sulfurisé de 6x8cm (cf photo). Une fois que la grille est faite, mettre un peu de chantilly au Nutella au milieu et fermer les extrémités. Réfrigérer pendant au moins 1 heure.

62 thoughts on “Nigella’s Nutella cake – Le cake au Nutella de Nigella”

suma on January 31, 2011 at 05:20 said:

The photographs look great to me, not to mention the extremely drool-worthy dessert you have come up with!! The mini cakes undoubtedly must have been very very good and am sure the chocolate canelloni, stuffed with Nutella crème chantilly(sounds too good!!!) is a dessert in itself..

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- Sweet Artichoke on February 1, 2011 at 08:15 said:
  
  Thanks dear. Indeed, I ate so many of the canelloni, that I barely had enough of them to take a pic
  
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Cherine on January 31, 2011 at 11:57 said:

Those are to die for!

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- Sweet Artichoke on February 1, 2011 at 08:16 said:
  
  and so easy to bake!
  
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nadegeferrus on January 31, 2011 at 12:46 said:

Génial , s’est une idée vraiment top bravo je note !!!! bisous et très bonne semaine a toi !!!

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- Sweet Artichoke on February 1, 2011 at 13:11 said:
  
  Merci ma belle!
  
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Dominique on January 31, 2011 at 14:23 said:

C’est un vrai délice fondant !

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Marie on January 31, 2011 at 15:04 said:

Je suis amoureuse de tes canelloni au Nutella

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- Sweet Artichoke on February 1, 2011 at 13:20 said:
  
  @Dominique + Marie : Merci !
  
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Priya on January 31, 2011 at 15:45 said:

Omg, am inviting myself to ur place Vanessa, Irresistible cake..

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- Sweet Artichoke on February 1, 2011 at 13:26 said:
  
  You are always welcome to come and taste them, dear Priya. We are nearly neighbours, I think!!
  
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delphcotecuisine on January 31, 2011 at 17:26 said:

comment resister a une si belle tentation
Delphine

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- Sweet Artichoke on February 1, 2011 at 13:26 said:
  
  hihi, je préfère ne pas résister à la tentation
  
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Katerina on January 31, 2011 at 18:07 said:

I hate this. It has happened to me many times. While the food is great, the pictures seem to fail capturing the taste. I love chocolate and I would love this cake but I particularly like these chocolate tubes.

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- Sweet Artichoke on February 1, 2011 at 13:26 said:
  
  Thanks, Katerina!
  I am glad to know I am not the only one who gets mad at her camera…
  
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Gen on January 31, 2011 at 22:53 said:

Je suis subjuguée! Rien que le titre je suis déjà fan, ils ont bien de la chance tes collègues!

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- Sweet Artichoke on February 8, 2011 at 11:54 said:
  
  Merci! Il faut vraiment l’essayer car il est super rapide à préparer!
  
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Aldy on February 1, 2011 at 01:54 said:

Hi, What a mouth-watering dessert! Absolutely DELICIOUS Great work.

Lovely pics!

Cheers,

Aldy.

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torviewtoronto on February 1, 2011 at 04:44 said:

cake looks wonderful
lovely picture

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Priya (Yallapantula) Mitharwal on February 1, 2011 at 04:53 said:

wow, looks delicious, I have to try it out

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Soma on February 1, 2011 at 05:51 said:

A chocolate lovers heaven! chocolate canelloni looks soooooo good.

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Joanne on February 1, 2011 at 13:38 said:

I always find chocolate to be seriously hard to photograph. But once you say nutella…I know it has to be delicious!

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Johanna GGG on February 1, 2011 at 13:48 said:

I have made this cake once and it was magnificent – I love your canelloni – truly the icing on the cake!

I sympathise with your frustration on photographing food – some days it should be easier because the food doesn’t prance about like animals and children but it can be just as tricky. Though I was admiring your photography as usual and surprised to hear you weren’t impressed by it!

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- Sweet Artichoke on February 1, 2011 at 19:34 said:
  
  @Gen, Aldy, Akheela, Priya, Soma, Joanne and Johanna : Thanks for your nice comments on the cake and canelloni and on supporting my frustration with photos
  
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sucre d'orge on February 1, 2011 at 15:29 said:

Hummm délicieux…

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fimère on February 1, 2011 at 18:38 said:

je trouve les photos sublimes, elles montrent très bien l’intensité et le moelleux du gâteau
en plus l’idée de le préparer à base de nutella ne peut que ravir mes papilles
j’aime beaucoup
bonne soirée

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- Sweet Artichoke on February 1, 2011 at 19:35 said:
  
  Merci Fimère et Sucre D’orge!
  
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Stella on February 1, 2011 at 19:08 said:

Hey My Sweetest Artichoke, your cake looks great! Though I totally know what you’re talking about when it comes to photos. I always have the hardest time with lighting. I don’t use any artificial light, so I’m at the mercy of the sun and clouds to provide beautiful bright light. Anyway, point is that I understand;-) Plus, your cake looks really moist and beautiful either way. I do need to get a bottle of Nutella…
p.s. Sorry for not being around lately. I’ve had some issues to deal with and such, but I’m back;-)

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- Sweet Artichoke on February 1, 2011 at 20:03 said:
  
  Oh my dearie Stella, I am so glad to hear you are back! and happy to find fellow frustrated photographers, here….
  I too, always try to use natural light! It can be such a nightmare, especially when days are short and it is winter…
  
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Juliana on February 2, 2011 at 02:50 said:

Nutella, I love it! Love both, the cake and the canelloni, gorgeous! Love the step-by-step pictures

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- Sweet Artichoke on February 8, 2011 at 12:10 said:
  
  Dear Juliana, Thanks!
  
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Reeni on February 2, 2011 at 03:53 said:

Your little cakes are charming! And so scrumptious looking! You always take beautiful pictures. I am so glad you entered – thank you!

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- Sweet Artichoke on February 8, 2011 at 12:09 said:
  
  Thanks Reeni!
  
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honeybeeluvsjackfruit on February 2, 2011 at 06:57 said:

The canelloni look elegant, and the cake so rich and moist!

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- Sweet Artichoke on February 8, 2011 at 12:08 said:
  
  Thanks!
  The cake is indeed very moist and flufffy!! A must-try!
  
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Heavenly Housewife on February 2, 2011 at 20:37 said:

Oh yes, I’ve totally been there with the photo frustrations daaaaaahling, but seriously, these look beyond awesome! I have some nutella in the fridge that is just screaming to be used.
*kisses* HH

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- Sweet Artichoke on February 8, 2011 at 12:08 said:
  
  Thanks Daaahling! still can’t get over the photo issue, but well, will try to adjust to the situation!!
  
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Momma Cupcake on February 2, 2011 at 23:33 said:

Oh man. That looks so good. Nigella is evil….and so are you! Thank you for entering the contest!!

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- Sweet Artichoke on February 8, 2011 at 12:06 said:
  
  hee hee, she is evil, but she is my new Guru, Goddess, whatever!!
  
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faith on February 4, 2011 at 03:47 said:

I drooled a little…ok…alot when I saw these. I especially like the ‘cannenoli.” YUM!!! Good luck in the contest!

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Aipi on February 4, 2011 at 07:51 said:

they looks absolutely gorgeous!! i am just drooling over these right now. thanks for sharing dear

US Masala

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Rosa on February 4, 2011 at 17:47 said:

OMG, that is a gorgeous dessert! Those cakes look so moist and devilishly good. *drool*

Cheers,

Rosa

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The Food Hunter on February 4, 2011 at 23:04 said:

Beautiful

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- Sweet Artichoke on February 8, 2011 at 12:06 said:
  
  @Faith, Aipi, Rosa, Food Hunter: Thanks for your kind comments!
  
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Macaronette on February 5, 2011 at 00:18 said:

J’applaudis à deux mains et je te pique une assiette ! Elles sont trop tentantes. J’aime beaucoup le gâteau, mais cannelloni sont à tomber.
Bises

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Azita on February 6, 2011 at 20:56 said:

your nutella cake and canelloni both look so good and delicious! gorgeous photos as always!

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- Sweet Artichoke on February 8, 2011 at 12:05 said:
  
  Thanks! I had a hard time with the pics, though…
  
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Jean Scott on February 6, 2011 at 23:35 said:

Why didn’t I find this post earlier? Keep up the good work!

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Sarah, Maison Cupcake on February 7, 2011 at 01:16 said:

Oh my! A positive Nigella Nutella fest! And so perfect for Nutella Day this weekend.

Thanks for taking part in Forever Nigella!

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- Sweet Artichoke on February 8, 2011 at 11:57 said:
  
  Thanks! Nigella is my new Goddess
  
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Archana on February 7, 2011 at 17:21 said:

That is quite a Nutella celebrations, i will have to make these canelloni soon.

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Pepita on February 8, 2011 at 11:23 said:

That is an awesome cake! I am sure it is indeed like biting a cloud of chocolate!!

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- Sweet Artichoke on February 8, 2011 at 11:58 said:
  
  @Archana and Pepita: Thanks!
  
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Naomi on February 8, 2011 at 11:24 said:

lovely blog and this nutella cake is fantastic!

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- Sweet Artichoke on February 8, 2011 at 11:56 said:
  
  Thanks for your kind comments!
  
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Carrie on February 14, 2011 at 17:29 said:

It is mouthwatering and very frustrating..

thanks for making me craving while reading your post..

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v3ro on February 15, 2011 at 11:27 said:

génial , s’est une idée vraiment simple mais qui est si bon je note !!!!

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Pingback: Seduced by Chocolate! It’s the Great Big Massive Forever Nigella Round Up! | maisoncupcake.com
Sally on February 26, 2011 at 11:45 said:

Really glad that this round-up has brought me to your lovely site. Fabulous step by step pictures (as well as the finished result).

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Sweet Artichoke on May 12, 2011 at 09:20 said:

Miss Adventure got inspired with this post and made Nigella’s cake . http://missadventureathome.blogspot.com/2011/05/nigellas-nutella-cake.html

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Sweet artichoke

my vegetarian recipes: sometimes Indian, sometimes Italian, often healthy and always cooked with love and creativity!

Nigella’s Nutella cake – Le cake au Nutella de Nigella

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