Nutty for Nutella.

I love anything and everything that involves hazelnuts and chocolate. Nutella, Ferrara Rocher nut balls, chocolate covered hazelnuts, all of it. Having a rough day? A spoonful of Nutella can turn that around super fast, in my opinion.

I came across a recipe for Chocolate-Hazelnut Cake, but I didn’t have any raw hazelnuts. The more I looked at the recipe, the more I wanted it, but not bad enough to drive to get the nuts.

If you’ve ever lived in Rhode Island, specifically the Newport area, you know that in order to get some things you have to cross 2 scary bridges. I don’t like bridges. I really don’t like the Pell bridge or the bridge going to Bristol (especially being stopped in the middle of the bridge due to construction). When my husband said he’d drive so I could get some nuts from Trader Joes, I was all for it.

Chocolate Hazelnut Cake

Adapted from Cooks Illustrated

1 stick unsalted butter, softened

6 oz of semisweet or bittersweet chocolate, melted and cooled

1 1/3 cups hazelnuts toasted and skinned (directions below)

1 cup white sugar

2 Tablespoons All-Purpose Flour

5 large eggs, separated

1 large egg yolk

1/4 tsp salt

Confectioners’ sugar

Lightly sweetened whipped cream

For Hazelnuts:

Spread hazelnuts on a baking sheet.

Bake at 350 degrees Fahrenheit for 15 minutes until the skin is cracked and blistering. Scoop nuts onto a clean kitchen towel, pull up the four corners and twist, incasing the nuts inside the towel. Rub them together to remove the skin (you may have to peel some off by hand, but this should take care of most of it.)

Place skinless hazelnuts back onto baking sheet and bake again for 15 minutes.

You’re done with that portion of the recipe. Leave the oven on 350 degrees.

Butter a 9 inch springform pan and set aside.

In the bowl of a food processor, process the hazelnuts, flour and 1/4 cup of the sugar until they are finely ground. Set aside.

In the bowl of a stand mixer, beat butter until fluffy. Slowly add the remaining 3/4 cup of sugar and mix until creamy. Add 6 egg yolks, one at a time until incorporated. Mix in the cooled chocolate and stir until well blended. Stir in hazelnut mixture.

In a separate bowl, beat the egg whites and salt until stiff peaks appear. Fold 1/3 off egg whites into Chocolate hazelnut mixture and then carefully fold in the rest, being careful not to deflate.

Pour batter into spring-form pan and bake for 45 minutes. Cool completely on wire rack for 3 hours. Serve with a dusting of confectioners’ sugar and freshly whipped cream.

It’s like nutella, but better because it’s cake. Yum.

And, because it’s Thursday (right? It IS Thursday, I think), here’s a little diddy from Incubus. It’s ‘Echo’. I had the lyrics to this on my wall in my college dorm room (and I may have had them in my room in the apartment after that, but I can’t remember). Do you have a blog and a song you want to share? Head on over to Goodnight-Moon and link up!


Echo lyrics
There’s something about the look in your eyes
Something I noticed when the light was just right
It reminded me twice that I was alive
And it reminded me that you’re so worth the fight

My biggest fear will be the rescue of me
Strange how it turns out that way, yeah
Could you show me dear?
Something I’ve not seen.
Something infinitely interesting
Could you show me dear?
Something I’ve not seen.
Something infinitely interesting

There’s something about the way you move
I see your mouth in slow motion when you sing
More subtle than something someone contrives
Your movements echo that I’ve seen the real thing.

Your biggest fear will be the rescue of you
Strange how it turns out that way, yeah
Could you show me dear?
Something I’ve not seen.
Something infinitely interesting
Could you show me dear?
Something I’ve not seen.
Something infinitely interesting

2 thoughts on “Nutty for Nutella.

  1. Alisha

    YES!! Those lyrics were in our apartment! I think you also had lyrics to another song as well but don’t remember which one.

    Reply

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