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This chocolate cake dotted with Nutella pastry cream is truly exceptional.
The Cake 🎥
YOU WILL NEED
CHOCOLATE CAKE MIX
WET INGREDIENTS
4 large eggs (about 252g, weighed with shell)
½ cup mild extra-virgin olive oil (100g)
½ cup milk (120g)
TOPPING
Nutella Cream
INSTRUCTIONS
- Preheat oven to 325°F. Grease a 9x3-inch springform pan and line the bottom with parchment paper.
- Beat eggs at high speed for 3-5 minutes until light and fluffy. With the mixer still running, gradually add the olive oil in a thin drizzle and beat until thick and creamy.
- Add the milk and the chocolate cake mix. Beat on low speed for one minute until well combined.
- Pour batter into prepared pan and dot with spoonfuls of cool Nutella cream.
- Bake for 50-55 minutes until toothpick inserted in center comes out clean or with a few moist crumbs. Cool in baking pan for 5-10 minutes before unmolding. Dust with powdered sugar just before serving.
The Cream
YOU WILL NEED
INGREDIENTS
2 egg yolks
1 cup milk (240g)
¼ cup granulated sugar (50g)
¼ cup all-purpose flour (30g)
½ teaspoon vanilla extract
¼ cup Nutella or other hazelnut chocolate spread (70g)
INSTRUCTIONS
- Beat egg yolks, sugar and vanilla on high speed until light and fluffy.
- Add the flour and continue to mix until smooth.
- Heat milk in a pan over low heat until just simmering.
- Remove from heat and gradually add the flour-egg blend to the hot milk, whisking continuously.
- Return custard to a simmer over low heat for about 3 minutes (do not boil!). Whisk frequently until thick and creamy with a yogurt-like consistency. Add Nutella and stir until smooth.
- Transfer to a glass dish and place plastic wrap directly on custard. When cool, store refrigerated for up to 3 days.