When they were growing up and still at home, I would occasionally find an empty Nutella jar in one of my daughter’s bedrooms - most often the elder, if truth be told - scraped clean of sticky hazelnut chocolate and abandoned under the bed. They spread it on toast, rolled it up in crepes and, as just mentioned, ate it with a spoon. They come by Nutella love naturally, a tale you can read about here, along with a recipe for my Nutella Swirl Muffins. When they went off to university in Providence, no stores near them seemed to carry the creamy delight of our young lives. One year I even sent them jars ordered on Amazon as a special treat, in celebration World Nutella Day. When they were coming home for Christmas last year, I bought a very large jar of Nutella in anticipation (750g or 1.7 lbs by weight) and stashed it in the cupboard. It was opened, a little Nutella was eaten and then, the holidays over, they left. That big jar has been languishing there for eight months now, mocking me each time I opened the cupboard door, threatening to turn rancid, as old things with oil will ever do. I began to scour the internet for recipes with Nutella and finally settled on this one from Nigella Lawson’s site.
I had to adapt it slightly for lack of all the ingredients, but this is essentially Nigella’s cake, fudgy, soft and brownie-like in texture. The additional Nutella warmed and poured on top is mine though. I had to get through that jar, folks!
Without further ado, here’s my contribution to this month’s Bundt Bakers Sprinkles theme, hosted by Terri of Love and Confections. August is Terri’s birthday month and what better way to celebrate than with Bundts with sprinkles. Hope your birthday was the best, Terri!
For the cake:
6 large eggs
1/2 cup or 120g unsalted butter, softened
1 1/2 cups or 400g Nutella or whatever hazelnut chocolate spread you have on hand
1 tablespoon Amaretto liqueur
1 cup (spooned in, not tightly packed) or 100g ground almonds
3 1/2 oz or 100g dark chocolate
1 pinch salt
For the glaze:
1/2 cup or 135g Nutella
Some sprinkles, of course, to fit our theme
Preheat the oven to 350°F or 180°C and prepare your Bundt pan by buttering and flouring it, or use the baking spray that already has flour in it. That's what I usually do.
Carefully separate your eggs into whites and yolks. Melt the chocolate for your batter in a microwaveable bowl using a few short zaps and stirring well in between. Set aside to cool.
In a large mixing bowl, use your electric beaters or stand mixer to beat the butter and Nutella together and then add the Amaretto, egg yolks and ground almonds. Beat well.
Fold in the cooled, melted chocolate.
In a large bowl, whisk the egg whites with the pinch of salt until soft peaks form.
Now add the rest of the egg whites, a dollop at a time, folding gently to combine the whites with the chocolate batter with each addition. You are trying to keep it light so this is not the time to mix vigorously. Just gently fold.
Spoon your batter into the prepared Bundt pan, making sure to fill all the curves and crevices. I used my Nordic Ware heart pan (<Amazon affiliate link) with a 10-cup capacity.
Bake on the center rack of your preheated oven for about 40-50 minutes or until it is all puffed up and springs back when touched.
|It was even higher when I first took it out but it didn't seem to appreciate my big oven mitt thumb on the tip of the heart.|
It starts to deflate when you take it out of the oven, but don’t be alarmed. This is just concentrating the fudgy-ness inside. Cool for 10 minutes then turn the cake out of the Bundt pan onto a wire cooling rack.
Allow to cool completely before attempting to decorate.
When the cake is cool, warm the Nutella gently in a microwaveable vessel until it can just pour. If it gets too hot and runny, let it cool until it is just pourable but won’t run down the sides of your cake too quickly. Scoop a little up with a spoon and drizzle it back into the vessel to test the consistency.
Pour the warmed Nutella onto your cake and decorate with the sprinkles of your choice, or perhaps some chopped nuts.
Here are this month's "Sprinkles" Bundts:
- Black Onyx Bundt Cake from Living the Gourmet
- Bourbon Walnut Pound Cake from Magnolia Days
- Bubblegum Frosted Funfetti Vanilla Bean Bundt from Baking in Pyjamas
- Bundt Cake Extra Chocolateado from la mejor manera de hacer...
- Celebration Confetti Bundt Cake from Cali's Cuisine
- Chocolate Chip Cheese Cake from Tea and Scones
- Chocolate Sprinkles Sour Cream Bundt Cake from Spice Roots
- Chocolate Walnut Cake with Sprinkles from FoodJam
- Confetti Bundt Cake with Whipped Chocolate Ganache Frosting from How to Philosophize with Cake
- Crazy Coco Bundt Cake from Los Chatos Chefs
- Eggless Vanilla Confetti Bundt Cake from SimplyVeggies
- Funfetti Bundt Cake from Liv for Cake
- Funfetti Bundt Cake from Recipes, Food & Cooking
- 'Guild the Lily' Bundt from Jane's Adventures in Dinner
- Irish Butter Chocolate Sprinkle Cake with Ganache from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Jammin' Jimmies Bundt from Noshing With The Nolands
- Nutella Bundt with Nutella Glaze from Food Lust People Love
- Oatmeal Cookie Bundt Cake with Sprinkles from The Spiced Life
- Orange Dreamscicle Confetti Cake from Our Good Life
- Pistachio Sprinkle Bundt Cake from Sew You Think You Can Cook
- Raspberry Ricotta Bundt Cake from Brunch With Joy
- Red Velvet Sprinkle Explosion Bundt Cake from Love and Confections
- Sprinkled Jelly Donut Bundt Cake from Making Miracles
- Sprinkles of Love Cake from A Day in the Life on the Farm
- Strawberry Sprinkled Bundt Cake from The Freshman Cook
- Triple Chocolate Zucchini Cake with Sprinkles from Baking and Creating with Avril
- Vanilla Bundt Cake with Sprinkles from I Love Bundt Cakes
- Vanilla Mini Bundts from Passion Kneaded
- Watermelon Bundt Cake from Eat, Drink and Be Mighty
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.
Updated links for all of our past events and more information about BundtBakers, can be found on our home page.