Nutella Magic Cake
User Reviews
4.7
Nutella Magic Cake
Description
Nutella Magic Cake uses separated eggs, with egg whites whipped to stiff peaks and gently folded into a Nutella-infused batter, creating a light texture unusual for a cake of this richness. The batter is thin, similar to crepe batter, allowing the cake to develop a tender yet set structure once baked. Cocoa powder and melted butter deepen the chocolate notes while providing moisture. Baking at a gentle 325℉ helps to set the cake evenly without drying it out. A dusting of icing sugar adds just enough sweetness to complement the Nutella's flavor.
The cake is best served after cooling, ideally dusted lightly with icing sugar for an elegant finish. Its smooth texture makes it suitable for dessert occasions where a delicate, chocolate-hazelnut flavored cake is appreciated. The gradual baking ensures a custard-like feel inside with a lightly set surface.
Watch baking times closely since overbaking can dry the cake. Start checking around 40 minutes. Room temperature eggs improve batter consistency and rise. Icing sugar used here is also known as powdered or confectioners sugar.
Ingredients
- 4 egg at room temperature, separated
- 1 cup icing sugar
- 1 cup Nutella
- ½ cup butter unsalted, melted but room temperature
- 1 teaspoon vanilla extract
- ⅛ teaspoon salt
- 2 tablespoon cocoa powder
- ¾ cup all-purpose flour minus 2 tbsp
- 2 cups milk lukewarm
- icing sugar for dusting cake
Instructions
- Preheat your oven to 325℉ (160℃) degrees. Line a 8x8 inch baking dish with parchment paper.
- Separate the eggs and add the egg whites to the bowl of your mixer. Mix until egg whites are stiff. Place the egg whites in a bowl and set aside.
- Add the egg yolks and icing sugar the the bowl of your mixer and mix together until mixture becomes like a cream and is light pale yellow in color.
- Add the Nutella, melted butter, vanilla extract, salt, cocoa powder and continue mixing for another minute until well incorporated.
- With the mixer on low, start adding flour to the mixer, one tablespoon at a time, until all the flour has been incorporated into the mixture.
- With the mixer still on low, slowly start adding the milk and beat until everything is well mixed together. The mixture should be very thin, almost like a crepe batter.
- Start gently folding in the egg whites, a third at a time using a spatula. Repeat until all the egg whites have been folded in. They do not have to be completely mixed in, it's OK to still see foamy bits floating around the top of the batter.
- Pour the batter into the prepared baking dish and bake for 40 to 70 minutes or until the top is browned. The cake should be firm to touch, and should not wiggle.
- Let cool completely, then place in the fridge for at least 2 hours.
- Sprinkle some icing sugar before slicing into it.
Notes
- Baking time may vary by oven; begin checking the cake around 40 minutes to avoid overbaking.
- Use room temperature eggs to achieve better mixing and rise in the batter.
- Icing sugar is the same as powdered or confectioners sugar, used for dusting the finished cake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 425 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 425kcal | 21% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 24g | 37% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 105mg | 35% |
| Sodium | 99mg | 4% |
| Potassium | 263mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 33g | 66% |
| Vitamin A | 510IU | 10% |
| Calcium | 114mg | 11% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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